EGG BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, spinach, tomato, onion, bell pepper, broccoli, parmesan cheese, cheddar cheese
Provided by Joey Firoben
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C).
- In a measuring cup, beat the eggs until smooth. Set aside.
- In a greased muffin tin, place your desired combination of fillings into each muffin cup.
- Season each cup with salt and pepper.
- Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
- Bake for 20 minutes, until set.
- Enjoy!
Nutrition Facts : Calories 98 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 7 grams, Sugar 2 grams
BAKED EGG CUPS - 8 WAYS
Baked Egg Cups - 9 Ways are the perfect low carb and protein packed breakfast. Best of all, they are super simple to customize and come together in less than 30 minutes!
Provided by Kelly
Categories Breakfast
Time 25m
Number Of Ingredients 3
Steps:
- Preheat oven to 375ºF and grease or line a 12 cup muffin pan with silicone muffin liners.
Nutrition Facts : ServingSize 1 egg muffin (base recipe), Calories 62 kcal, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 163 mg, Sodium 62 mg
KETO EGG CUPS
These delicious and portable keto-friendly cups are great at room temperature, making them the perfect on-the-go snack or lunch.
Provided by Food Network Kitchen
Time 45m
Yield 3 servings
Number Of Ingredients 9
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F.
- Brush 6 standard muffin cups with the butter (the butter will pool on the bottom of the cups, but that's okay). Line each cup with a slice of prosciutto, folding and overlapping so that the entire surface of the cup is covered and no metal is peeking through. Divide the mozzarella evenly among the cups. Repeat with the Parmesan, spinach and roasted red pepper.
- Whisk the eggs and cream in a large measuring cup or small pitcher; add some salt and a few grinds of pepper. Pour the egg mixture in each cup, making sure not to overfill.
- Bake until the eggs are set and wobble only slightly, 10 to 12 minutes (the eggs will continue to cook after they come out). Let cool 5 minutes, then use an offset spatula to loosen the prosciutto from the edges of each cup and transfer to a plate for serving.
Nutrition Facts : Calories 460, Fat 35 grams, SaturatedFat 17 grams, Cholesterol 470 milligrams, Sodium 1680 milligrams, Carbohydrate 5 grams, Fiber 0 grams, Protein 33 grams, Sugar 2 grams
BAKED HAM AND EGG CUPS
Provided by Food Network Kitchen
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 400 degrees F. Line the ramekins with nonstick aluminum foil and place on a baking sheet.
- 2. Stack 2 slices of ham directly on top of each other and fit into a ramekin to form a cup, making sure the ends of the ham hang over the ramekin slightly. Repeat with the remaining ham. Dividing evenly, sprinkle half of the cheese into the bottoms of the ham cups. Crack an egg into each and add 1 tablespoon cream. Divide the rest of the cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper evenly among the cups.
- 3. Bake until the egg whites are set and the yolks are still soft, 20 to 24 minutes, rotating the baking sheet halfway; some cups may cook faster than others. Sprinkle with the chives and then carefully lift the ham cups out of the foil so you do not tear the ham or break the shape of the cup. Place on a large platter or on individual plates and serve.
BAKED EGGS IN HASH BROWN CUPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h50m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Bake the potatoes until tender, 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.
- Adjust the oven temperature to 450 degrees F. Spray two 12-hole muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. Spray again with cooking spray. Then bake for 15 to 20 minutes. Watch and make sure they do not burn.
- Allow the nests to cool and lower the oven temperature to 400 degrees F. Then crack an egg into each nest. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.
Nutrition Facts : Calories 243 calorie, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 372 milligrams, Sodium 313 milligrams, Carbohydrate 23 grams, Fiber 2.5 grams, Protein 15 grams, Sugar 2 grams
HASH-BROWN EGG CUPS
A fun change from fried eggs, this hearty breakfast dish is ready to bake in 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 2
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 2 (2-cup) ovenproof bowls or ramekins with cooking spray. Reserve 2 tablespoons of the cheese for topping. In medium bowl, mix remaining cheese, the potatoes, onions, 1/4 teaspoon of the seasoned salt and the pepper. Press mixture in bottom and up side of each bowl, leaving indentation in center.
- Bake 25 to 30 minutes or until golden brown and crisp. Remove from oven. Break egg into center of each cup. Sprinkle with remaining 1/4 teaspoon seasoned salt, the Italian seasoning and reserved 2 tablespoons cheese.
- Return to oven; bake 8 to 12 minutes longer or until eggs are set and of desired doneness.
Nutrition Facts : Calories 430, Carbohydrate 43 g, Cholesterol 255 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 11 g, ServingSize 1/2 of Recipe, Sodium 720 mg, Sugar 3 g, TransFat 0 g
EGG CUPCAKES
Sunday morning breakfast treat.
Provided by Mrs. K
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until starting to brown, about 5 minutes. Drain bacon slices on paper towels.
- Line 6 cups of a nonstick muffin tin with bacon slices. Chop leftover bacon slices and sprinkle over the bottom of each cup.
- Whisk eggs, milk, butter, parsley, salt, and pepper together in a large bowl. Stir in ham and mozzarella cheese.
- Pour egg mixture into the bacon-lined cups; top with Gouda cheese.
- Bake in the preheated oven until Gouda cheese is melted and eggs are set, about 15 minutes.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 2.1 g, Cholesterol 249.2 mg, Fat 22.9 g, Protein 23.1 g, SaturatedFat 10.3 g, Sodium 987.7 mg, Sugar 1.3 g
BAKED EGG & STUFFING CUPS
Steps:
- Preheat oven to 325°. Press stuffing into four greased 4-oz. ramekins, forming wells in centers. Break and slip an egg into center of each dish; sprinkle with salt and pepper., Place ramekins on a baking sheet. Bake 25-30 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. If desired, sprinkle with sage.
Nutrition Facts :
EASY BREAKFAST EGG MUFFINS
Your favorite breakfast casserole or omelet in egg muffin form! Great for on-the-go breakfasts and very customizable to your own tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to take on the go in the mornings to work.
Provided by Catherine
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.
- Pour mixture equally into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 3.3 g, Cholesterol 141.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 9.6 g, SaturatedFat 4 g, Sodium 273.7 mg, Sugar 1.7 g
BACON EGG CUPS RECIPE BY TASTY
Here's what you need: bacon, eggs, salt, pepper, shredded cheddar cheese, chive, muffin tin
Provided by Alix Traeger
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F (200°C).
- Place the slices of bacon in the muffin tin, wrapping in a circle.
- Bake the bacon for 10 minutes.
- Remove the bacon from the oven and pour out any excess grease, if desired. Crack 1 egg into each of the cups, then sprinkle with salt, pepper, and cheddar cheese.
- Bake for another 10 minutes, or until the egg yolks reach your desired consistency.
- Run a knife around the edge of each cup to loosen and remove. Sprinkle with chives, if desired.
- Enjoy!
Nutrition Facts : Calories 175 calories, Carbohydrate 0 grams, Fat 12 grams, Fiber 0 grams, Protein 14 grams, Sugar 0 grams
BAKED EGGS BENEDICT CUPS RECIPE BY TASTY
Here's what you need: ham, eggs, egg yolks, white vinegar, butter, lemon juice, salt, black pepper, english muffins
Provided by Tasty
Categories Breakfast
Yield 6 servings
Number Of Ingredients 9
Steps:
- Egg Cups: Grease a large muffin tin. Place a slice of ham in each tin, then crack an egg over each slice of ham. Cover with tin foil, then bake at 350˚F (175˚C) for 8-10 minutes (eight minutes if you like your yolk very runny).
- Hollandaise sauce: Fill the bottom of a double boiler part-way with water. Make sure that the water doesn't touch the top bowl. Bring water to a gentle simmer. In the top of the double boiler, whisk together three egg yolks and ½ tsp white vinegar until well mixed.
- Slowly pour the melted butter in the egg yolk mixture, a little at a time, while constantly whisking. If you pour too much too quickly without whisking, the mixture might not thicken or mix properly. If the hollandaise gets too thick, add a teaspoon or two of hot water. Continue whisking until all the butter is incorporated.
- Remove from heat, whisk in lemon juice, salt, and pepper.
- Place a toasted English muffin half down, layer the ham and egg cup on top of the English muffin, then drizzle your hollandaise sauce over the egg.
- Enjoy!
Nutrition Facts : Calories 343 calories, Carbohydrate 14 grams, Fat 25 grams, Fiber 0 grams, Protein 15 grams, Sugar 1 gram
BREAKFAST EGG CUPS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, fresh spinach, tomato, shredded mozzarella cheese, broccoli, shredded cheddar cheese, turkey bacon, red bell pepper, deli chicken meat
Provided by Tiffany Lo
Categories Breakfast
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°F).
- Beat eggs and season with salt and pepper, to taste.
- Add eggs halfway into each tin of a greased muffin tin.
- Add desired toppings.
- Bake for 20 minutes.
- Eat now or keep in airtight container in the fridge. Heat when ready to eat.
- Enjoy!
Nutrition Facts : Calories 132 calories, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 10 grams, Sugar 0 grams
HAM, CHEESE, AND EGG CUPS
We love breakfast in this house and a fun way to enjoy it is with these cute little ham and egg cups! Super easy to make and delicious for breakfast or as an appetizer!
Provided by LaDonna Langwell
Categories Breakfast Eggs
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 6-cup muffin pan with nonstick spray, making sure the spray coats all sides of the cup.
- Cut ham in half and place 1 piece in each cup, pressing it down so it forms a basket in the cup. Sprinkle a small amount of Gruyere cheese on the bottom of the ham.
- Crack eggs into a a measuring cup. Add milk, basil, chives, salt, and pepper. Whisk until combined.
- Pour egg mixture evenly into each muffin cup.
- Bake in the preheated oven until set, 20 to 25 minutes. Let cool for a few minutes before using a spoon to slide the cups out onto a plate.
Nutrition Facts : Calories 214.1 calories, Carbohydrate 1.8 g, Cholesterol 309.9 mg, Fat 14.8 g, Fiber 0.3 g, Protein 18.2 g, SaturatedFat 6.2 g, Sodium 440.8 mg
BAKED EGG CUPS
I got this recipe from thesimpledelights.com and although the recipe itself is for a group, it's easy to break it down to "per person". Very simple, nutritious and delicious.
Provided by NannyMarvel
Categories Breakfast
Time 17m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Spray a muffin tin with cooking spray.
- Lay a piece of ham into each muffin hole, creating a little ham cup. Crack one egg into each ham cup. Sprinkle with salt and pepper.
- Bake the eggs for about 12 minutes - until the white is firm and the yolk is still nice and runny.
- Carefully remove each egg from the muffin tin and top with grated cheese, scallions and two slices of avocado.
Nutrition Facts : Calories 88.4, Fat 5.9, SaturatedFat 2.3, Cholesterol 189, Sodium 117.2, Carbohydrate 1.1, Fiber 0.1, Sugar 0.3, Protein 7.3
EGG WHITE BREAKFAST CUPS (UNDER 50 CALORIES) RECIPE BY TASTY
Here's what you need: spinach, roma tomato, egg white, salt, pepper
Provided by Robin Broadfoot
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350˚F (180˚C).
- Lightly grease a muffin tin.
- Then divide equally the spinach across 6 cups.
- Dice the tomato, then fill the cups with the tomato and egg whites.
- Season with salt and pepper.
- Bake for 15 minutes, or until the whites have set.
- Serve hot.
- Enjoy!
Nutrition Facts : Calories 139 calories, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 12 grams, Sugar 0 grams
More about "baked egg cups recipes"
BAKED EGG CUPS BREAKFAST RECIPE | GET CRACKING
From eggs.ca
Servings 6Total Time 33 minsCategory Healthy RecipesCalories 106 per serving
BAKED EGG CUPS | CANADIAN LIVING
From canadianliving.com
BAKED EGGS IN TOMATO CUPS RECIPE - DIETHOOD
From diethood.com
BAKED SWEET POTATO EGG CUPS - SKINNYTASTE
From skinnytaste.com
HEALTHY BAKED EGG CUPS - THE WOODEN SKILLET
From thewoodenskillet.com
BAKED EGG RECIPES: EASY EGG CUPS » SUNNY SWEET DAYS
From sunnysweetdays.com
BREAKFAST EGG MUFFIN CUPS - 5 HEALTHY VARIATIONS
From superhealthykids.com
BAKED EGG AND TOAST CUPS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
MAKE AHEAD EGG MUFFIN CUPS RECIPE - BUILD YOUR BITE
From buildyourbite.com
10 BEST HEALTHY BREAKFAST EGG CUPS RECIPES | YUMMLY
From yummly.com
10 BEST EGGS BAKED IN MUFFIN CUPS RECIPES | YUMMLY
From yummly.com
BAKED EGG MUFFIN CUPS -A HEALTHY AND LIGHT SNACK FOR ANY
From recipesbite.com
BREAKFAST EGG MUFFINS 3 WAYS (MEAL PREP) - CAFE DELITES
From cafedelites.com
10 BEST EGG CUPS BREAKFAST RECIPES | YUMMLY
From yummly.com
BAKED EGG CUPS WITH SPINACH – DR. KELLYANN
From drkellyann.com
EASY BAKED EGG CUPS WITH BREAD - KITCHEN DIVAS
From kitchendivas.com
BAKED EGG MUFFINS - EASY HEALTHY RECIPES - EATING BIRD FOOD
From eatingbirdfood.com
BREAKFAST EGG CUPS - 4 WAYS - FIT FOODIE FINDS
From fitfoodiefinds.com
BAKED EGG CUPS RECIPE | GRITSANDPINECONES.COM
From gritsandpinecones.com
6-INGREDIENT EGG MUFFINS (EGG CUPS) - RECIPES FROM A PANTRY
From recipesfromapantry.com
LOADED BAKED EGG MUFFIN CUPS RECIPE - SUPER SAFEWAY
From supersafeway.com
EASY EGG MUFFINS (BAKED EGG MUFFIN CUPS) | YELLOWBLISSROAD.COM
From yellowblissroad.com
BREAKFAST EGG CUPS - COURTNEY'S SWEETS
From courtneyssweets.com
CHEDDAR BACON BAKED EGG CUPS - SAVORY NOTHINGS
From savorynothings.com
MAKE AHEAD HEALTHY BREAKFAST EGG CUPS - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
BAKED BREAKFAST EGG CUPS- MAKE AHEAD BREAKFAST - THE FOOD BLOG
From thefoodblog.net
KETO EGG CUPS - 9 DELICIOUS & EASY LOW CARB BREAKFAST RECIPES
From lifemadeketo.com
BAKED EGG CUPS | THE COZY APRON
From thecozyapron.com
FETA AND SPINACH BAKED EGG CUPS - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
BEST BREAKFAST EGG CUP RECIPE - HOW TO MAKE BREAKFAST EGG CUPS
From delish.com
CHEESY, TOASTY BAKED EGG CUPS WITH CHIVES: TRY THE RECIPE
From foxnews.com
HASH BROWN EGG CUPS - LIFE MADE SIMPLE
From lifemadesimplebakes.com
HOW TO MAKE HAM & CHEESE EGG CUPS - DELISH.COM
From delish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love