Make Ahead Cheesy Egg Cups Recipe By Tasty

EGG BREAKFAST CUPS RECIPE BY TASTY

Egg Breakfast Cups Recipe by Tasty image

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

Ingredients

5 eggs
salt, to taste
pepper, to taste
spinach, chopped
tomato, diced
onion, diced fine
1 bell pepper, diced fine
1 head broccoli, cut into small florets
parmesan cheese
cheddar cheese

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

EGG WHITE BREAKFAST CUPS (UNDER 50 CALORIES) RECIPE BY TASTY

Egg White Breakfast Cups (Under 50 Calories) Recipe by Tasty image

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

Ingredients

2 cups spinach, 14 calories
1 roma tomato, 11 calories
2 cups egg white, 250 calories
salt, to taste, 0 calories
½ teaspoon pepper, 0 calories

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

CHEESY BACON EGG CUPS RECIPE BY TASTY

Cheesy Bacon Egg Cups Recipe by Tasty image

Here's what you need: bread, shredded cheese, bacon, eggs, salt, pepper, green onion

Provided by Tasty

Categories Breakfast

Time 30m

Yield 6 cups

Number Of Ingredients 7

Ingredients

3 slices bread
3 tablespoons shredded cheese
6 slices bacon, cooked
6 eggs
salt, to taste
pepper, to taste
green onion, to taste

Steps:

With a jar or cookie cutter, cut 2 circles into each piece of bread. Place in muffin tin cups.
Wrap a piece of cooked bacon along the edge of each muffin cup-make sure the bacon is JUST cooked and still warm, so it doesn't break or crumble.
Sprinkle ½ Tbsp. of shredded cheese into each cup.
Top with an egg. Season with salt & pepper, and bake at 400°F (205°C) for 15 min (longer for firmer yolk).
Top with green onion.
Enjoy!

Nutrition Facts : Calories 117 calories, Carbohydrate 1 gram, Fat 7 grams, Fiber 0 grams, Protein 9 grams, Sugar 0 grams

PRESSURE-COOKER CHEESY EGG CASSEROLE

Pressure-Cooker Cheesy Egg Casserole image

This Instant Pot egg casserole is delicious, plus it's loaded with healthy veggies. It is easy to prepare and an excellent make-ahead option, too. It makes a fabulous breakfast, brunch or light lunch. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil
1-1/2 cups sliced fresh mushrooms
1 small onion, finely chopped
1/2 cup finely chopped sweet red pepper
1 can (10 ounces) diced tomatoes and green chiles, drained well
1/4 cup vegetable broth
1 cup chopped fresh kale or baby spinach
8 large eggs
1/2 cup 2% milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded pepper jack cheese
OPTIONAL: sour cream, salsa, thinly sliced green onions and hot pepper sauce

Steps:

Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir mushrooms, onion and sweet red pepper until crisp-tender, 3-5 minutes. Add tomatoes and broth, stirring to loosen browned bits from pan. Press cancel. Add kale; stir until wilted., In a large bowl, whisk eggs, milk, salt and pepper. Stir in cheeses and kale mixture. Pour into a greased 4-cup baking dish; cover with foil. , Wipe pressure cooker clean. Place trivet insert and 1 cup water in pressure cooker. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Using foil sling, carefully remove baking dish. Let stand 10 minutes. Serve warm with optional toppings as desired.

Nutrition Facts : Calories 223 calories, Fat 15g fat (6g saturated fat), Cholesterol 269mg cholesterol, Sodium 562mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein.

MAKE-AHEAD CHEESY EGG CUPS RECIPE BY TASTY

Make-ahead Cheesy Egg Cups Recipe by Tasty image

Here's what you need: frozen hash brown, shredded cheddar cheese, salt, pepper, oil, eggs, bacon, salt, pepper

Provided by Hannah Williams

Categories Sides

Time 30m

Yield 12 servings

Number Of Ingredients 9

Ingredients

15 oz frozen hash brown, thawed
1 ½ cups shredded cheddar cheese
1 teaspoon salt
½ teaspoon pepper
1 tablespoon oil
8 eggs
3 slices bacon, cooked, crumbled
salt, to taste
pepper, to taste

Steps:

Preheat oven to 425°F/220°C.
In a bowl, combine hash browns, cheese, salt, pepper, and oil. Pack into the bottom half of the cups of a greased muffin tin.
Bake for 15-20 minutes, until golden brown.
In a separate bowl, whisk eggs with the bacon, salt, and pepper. Pour into the top half of each muffin cup.
Bake 15 minutes. Freeze up to 1 month.
Enjoy!

Nutrition Facts : Calories 206 calories, Carbohydrate 10 grams, Fat 14 grams, Fiber 0 grams, Protein 8 grams, Sugar 0 grams

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