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Easy Egg Cups

I literally threw eggs and fixins’ (yes, fixins’) into a bowl, mixed it around, and put them into muffin tins sprayed with vegetable oil. I had some cooked broccoli that I wanted to get rid of, some cheese (because, duh.) and a spot of ham 😉 (… I just said that in an English accent).

Course Breakfast
Cuisine American
Keyword easy breakfast recipe, kid-friendly recipe, make-ahead meal
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 egg cups
Calories 110 kcal
Author Stephanie

Ingredients

  • 3 large eggs whisked
  • ½ cup fillings cheese, veggies, meat, whatevs!
  • Vegetable oil
US Customary - Metric

Instructions

  1. Preheat oven to 300 degrees.

  2. Mix the whisked eggs and fillings together in a small bowl. Pour into 4 muffin tins that have been lighted sprayed with vegetable oil.

  3. Place in oven for about 15 minutes, until they’ve firmed up.

  4. Use a butter knife to loosen the edges around the cupcake tin. Take a fork and carefully lift up the bottom and scoop it out.

  5. Serve with a side of homemade Ciabatta bread, son!
Nutrition Facts
Easy Egg Cups
Amount Per Serving
Calories 110 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 154mg51%
Sodium 140mg6%
Potassium 65mg2%
Protein 8g16%
Vitamin A 345IU7%
Calcium 123mg12%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.