Breakfast Egg Cups

I’ve always been a fan of throwing things together in the kitchen to see what you can come up with. That’s kind of contradictory to the type of person that I am though, because I definitely like order and process. Somehow chaos in the kitchen just works for me though.

It was a little chaotic coming up with this recipe because I had to tell myself to not use so many things in the cups, but the end result was a good mix of ingredients that provide enough variety to keep things interesting.

I love making things like this because I can use up a lot of items from the fridge and end up with a semi-healthy breakfast (with some leftovers for later in the week).

These are a great source of protein and are easy to meal prep in advance to grab and go during a busy workweek.

Let’s get into it.

Breakfast (or Brunch) Egg Cups

Recipe credit to me and something random I saw on Facebook.

Time commitment:

Prep - 15-20 minutes

Cooking time - 15-20 minutes

Cooling time - 5-10 minutes

Ready in as little as 25 minutes!

Equipment list:

• Knife and cutting board

• Muffin tin

• Whisk or fork

• Oven

Ingredients:

You can use pretty much ANYTHING in these cups! But here are some ideas:

• 4-5 large eggs

• 1/4 cup or so of milk (optional but I like to add it to my eggs)

• Crescent rolls

• Onion (red, green, white, whatever you’ve got on hand)

• Spinach

• Feta or shredded or chunks of cheese

• Bell pepper (any color)

• Jalapeño

• Bacon

• Canadian bacon, ham or other lunch meat

• Sausage (either raw or pre-cooked patties)

• Hashbrowns (refrigerated or thawed from frozen)

• Mushrooms

• Potatoes (sweet or regular)

• Any other vegetable you have on hand that you’re willing to eat in eggs

• Salt and pepper, to taste

• Cooking spray, vegetable/olive oil, or muffin cups

Cooking steps:

1. Gather all your equipment and ingredients. Preheat the oven to 375F. Chop any veggies.

2. Grab the cooking spray and generously cover your muffin tin. These will stick if you don’t use oil or muffin cups

3. If using hashbrowns, sausage, lunch meat or Canadian bacon, or crescent rolls, start off by lining your muffin tin openings with those. You want them to act as the base.

   • TIP: If using crescent rolls, line them up in each opening so that you have enough dough hanging over each side to fold across the top opening.

4. Add any other ingredients like veggies to the top of the base layer. If not using hashbrowns, sausage, lunch meat or Canadian bacon, or crescent rolls, line the bottom of each opening with whatever veggies you’re using.

   • TIP: You can also make these with just eggs and seasoning! Whatever you have on hand.

5. Pour egg into each opening, careful not to pour too much.

   • TIP: Be aware that your eggs may leak out across the muffin tin! Any moisture from the veggies will push the eggs out, and as the eggs cook, they may spread.

6. If using crescent rolls, fold the edges over the top to make folded cups.

7. Cook at 375F for 15ish minutes. You’ll know they’re done when the crescent rolls (if using) are nice and brown and the eggs are no longer runny.

8. Let cool for 5-10 minutes before serving. Store leftovers in an airtight baggie or container and eat within 5 days. These freeze well too!