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Yield: 12 egg cups
Ready In: 30 minutes
I’m not the most creative person when it comes to savory breakfasts, to be honest. And especially not with make ahead options. But egg cups? Egg muffins? Crustless quiche? Whatever you call them. So easy to make and absolutely delicious!I make them ahead in bigger batches and freeze them for easy meal prep, such a life saver on those busy mornings with the kids!
Recommended Equipment:
Ingredients
- 8 large eggs (beaten)
- 1 red pepper (deseeded and diced)
- 1 small onion (chopped)
- ¼ cup chopped chives
- ⅓ cup chopped turkey bacon (OR regular bacon)
- ⅓ cup shredded cheddar cheese
- salt & pepper (to taste)
Instructions
- Preheat the oven to 375°F and grease a 12 cup muffin pan well (OR use 12 silicone muffin cups).
- Mix all ingredients for the egg muffins together in a medium bowl. Evenly divide between the prepared muffin cups.
- Bake for 15-20 minutes, or until the egg muffins are firm to the touch and cooked through.
Step by Step Recipe Video
Nora’s Tips
Freezer Instructions:
- cool down, then place on a lined baking sheet in a single layer. freeze for 1-2 hours or until firm before placing into bags or containers to freeze
- use bags or containers suitable for freezing and label with the name and use-by date (freeze for up to 3 months)
Cooking Tips:
Grease the muffin cups: Seriously, oil the cups. Or you’ll resent yourself. You can technically bake these in nonstick silicone liners, but I really don’t want to bake in silicone because I’m special like that. Chop well: Chopping everything evenly and small enough does three things:- it helps distribute all the mix-ins evenly
- it makes the egg cups easier to eat if everything is bite-sized
- everything cooks evenly
Nutrition
Calories: 70kcal | Carbohydrates: 1g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 114mg | Sodium: 113mg | Potassium: 86mg | Vitamin A: 535IU | Vitamin C: 13.9mg | Calcium: 41mg | Iron: 0.6mg
More recipe information
Join my Newsletter to Get Recipes in Your InboxWHAT TO HAVE WITH BAKED EGG CUPS FOR BREAKFAST:
These are really versatile! You can make a fully balanced meal, or go low carb/keto with your sides (why though, sadness).
Here are some of our favorite sides:
- some fruit and toast/bread/bagel
- a breakfast salad! no really, a chopped salad of cucumber/tomatoes/peppers is so delicious, but I have this more during the summer
- nuts and cheese, if you need some no-reheat ideas for a to-go breakfast
- avocado is one of my favorite sides with all things eggs – which is also why I put them together in my Avocado Egg Salad
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