ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty Merch
Skip to Content
96% would make again

Egg Breakfast Cups

Tasty Team
June 30, 2019
Egg Breakfast Cups


for 6 servings

  • 5 eggs
  • salt, to taste
  • pepper, to taste

Mix and Match Fillings

  • spinach, chopped
  • tomato, diced
  • onion, diced fine
  • 1 bell pepper, diced fine
  • 1 head broccoli, cut into small florets
  • parmesan cheese
  • cheddar cheese

Nutrition Info

  • Calories 98
  • Fat 5g
  • Carbs 5g
  • Fiber 1g
  • Sugar 2g
  • Protein 7g

Estimated values based on one serving size.


  1. Preheat oven to 350°F (180°C).
  2. In a measuring cup, beat the eggs until smooth. Set aside.
  3. In a greased muffin tin, place your desired combination of fillings into each muffin cup.
  4. Season each cup with salt and pepper.
  5. Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
  6. Bake for 20 minutes, until set.
  7. Enjoy!
Egg Breakfast Cups