I know how busy mornings can be, and finding time for a good meal is tough. That’s why I’m excited to share these fantastic breakfast cup recipes with you today. They are perfect for quick, delicious morning meals that you can even make ahead, making your routine a little easier.
Whether you like bacon or prefer a veggie option, these egg cups are super simple and packed with flavor. You’ll love having these easy breakfast solutions ready to go!
Jump to Recipe:
Bacon Egg Breakfast Cups for Easy Mornings
These Bacon Egg Breakfast Cups are your new favorite grab-and-go meal for busy days. They’re packed with protein and good taste, making your morning routine a breeze.
I find these a fantastic way to enjoy a warm, satisfying breakfast without a lot of fuss.
Key Ingredients & Tips
- Crispy Bacon Bits: Cook your bacon until it’s nice and crisp before adding it to the egg mixture. This adds a great texture and flavor to your breakfast cups.
- Even Cooking: Make sure your egg mixture is well combined before pouring it into the muffin tin. This helps everything bake evenly and prevents any parts from being too runny or dry.
What You Need
- 6 slices bacon, cooked and crumbled
- 6 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- Salt and black pepper to taste
⏱️ Time: 25 minutes🍽️ Yields: 6 cups
How to Make It
Step 1: Get Ready to Bake
Preheat your oven to 375°F (190°C). Lightly grease a 6-cup muffin tin. While the oven heats, ensure your cooked bacon is crumbled into small pieces.
Step 2: Mix the Goodness
In a medium bowl, beat the eggs with milk, salt, and pepper until they are just combined. Then, gently stir in the crumbled bacon and the shredded cheddar cheese.
Step 3: Bake and Enjoy
Pour the egg mixture evenly into the prepared muffin cups, filling each one about three-quarters full. Bake for 15-18 minutes, or until the eggs are set and lightly golden on top.
📝 Final Note
You can store these breakfast cups in an airtight container in the fridge for up to 3 days. Reheat them quickly in the microwave for a warm meal anytime.
Simple Baked Egg Breakfast Cups with Veggies
If you prefer a lighter start to your day, these Baked Egg Breakfast Cups are fantastic. They are simple to make and you can easily add your favorite vegetables for extra goodness.
I find them great for a healthy, quick breakfast that is also super versatile.
Key Ingredients & Tips
- Add More Veggies: Feel free to add finely diced bell peppers, onions, or mushrooms for extra goodness. Cook them a bit first if they have high water content.
- Non-Stick Prep: Ensure your muffin tin is well-greased or use paper liners to prevent sticking. This makes cleanup much easier for you after baking.
What You Need
- 6 large eggs
- 1/4 cup milk
- 1/4 cup chopped fresh spinach
- 1/4 cup shredded Monterey Jack cheese
- Salt and black pepper to taste
⏱️ Time: 20 minutes🍽️ Yields: 6 cups
How to Make It
Step 1: Prep the Oven and Tin
Preheat your oven to 350°F (175°C). Prepare a 6-cup muffin tin by lightly greasing each cup. This helps the egg cups slide out easily.
Step 2: Mix Your Ingredients
In a bowl, whisk the eggs and milk together until they are well blended. Stir in the chopped spinach, shredded cheese, salt, and pepper.
Step 3: Bake Until Firm
Pour the egg mixture evenly into the muffin cups, filling each about three-quarters full. Bake for 12-15 minutes, or until the eggs are puffed and firm to the touch.
📝 Final Note
These are great for meal prep! Enjoy them hot right out of the oven, or chill them and pack for a quick, healthy breakfast on the go during your busy week.
