Egg Cups 9 Different Ways
Variety and ease is the name of the game when building your own egg cups. This simple formula shows how you can make nutritious egg cups using any ingredients you have on hand. These egg cups will save you money, help you to eat healthier and deliver a stress free morning! Below you’ll find 9 amazing varieties to try or use up the veggies in your fridge that are coming close to their expiration!
Ingredients:
BREAKFAST EGG MUFFINS - START WITH THIS BASE FOR ALL FLAVORS FIRST:
10 large eggs
1 - 1 1/2 teaspoons sea salt, or to taste
1/4 - 1/2 teaspoon black pepper, or to taste
Broccoli and Cheddar Cheese:
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1 1/2 cups broccoli, steamed and chopped (or frozen and thawed)
2/3 cup grated cheddar cheese, plus more for topping
Buffalo Chicken:
1/2 teaspoon garlic powder
1/3 cup Buffalo Sauce (I used Frank's)
1/3 cup chopped green onions
1 cup chopped cooked (or rotisserie) chicken
Ham and Cheddar Cheese:
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried mustard or Dijon Mustard (optional)
2/3 cup grated cheddar cheese plus more for topping
3/4 cup chopped cooked or deli ham
Kimchi:
1/2 teaspoon toasted sesame oil
1/3 cup finely chopped kimchi
1/4 cup diced red peppers
1/3 cup crumbled cooked bacon (optional)
Jalapeño Popper:
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3-4 jalapeño peppers de-seeded and chopped, plus round slices for topping (if desired)
1/3 cup softened cream cheese
1/2 cup grated cheddar cheese
1/3 cup cooked crumbled bacon
Bacon, Mushrooms and Spinach
1 cup chopped spinach
1/2 cup chopped mushrooms (white button or cremini)
3 strips cooked and crumbled bacon , use Whole30 compliant bacon as needed
Spinach and Cheese:
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
2 cups chopped spinach
1 1/2 cups grated Parmesan cheese, plus more for topping
Sun-Dried Tomato, Parmesan and Spinach:
1/3 - 1/2 cup sun dried tomatoes soaked in very warm water until tender and chopped (discard soaking water)
3/4 cup chopped spinach
1/4 cup loosely packed chopped fresh basil
1 cup grated Parmesan cheese plus more for topping
Healthy Egg Muffins with Tomato & Spinach
1/2 teaspoon garlic powder
3/4 teaspoon Italian seasoning
1 cup diced ripe tomatoes
1 cup chopped spinach
Optional: Feel free to add 3/4 cup grated Parmesan if not Paleo / Whole30 or Dairy Free
Instructions:
START WITH THIS BASE RECIPE FOR ALL BREAKFAST EGG MUFFINS:
Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
(SEE BELOW TO ADJUST FOR DIFFERENT FLAVORS OR LEAVE AS IS FOR PLAIN)
Divide evenly into muffin tins filling each about 2/3 full. Bake in preheated oven for 12-15 minutes, or until set.
Broccoli and Cheddar:
Whisk in garlic powder and thyme until combined. Stir in broccoli and cheddar. Divide evenly into muffin tins filling each about 2/3 full. Sprinkle with more cheddar if desired. Bake in preheated oven for 12-15 minutes, or until set.
Buffalo Chicken:
Whisk in garlic powder and buffalo sauce until combined. Stir in green onions. Divide evenly into muffin cups filling each about 2/3 full. Use a spoon to evenly distribute chicken into muffin cups (about 2-3 tablespoons each). Bake in preheated oven for 12-16 minutes, or until set. Serve with a drizzle of buffalo sauce if desired.
Ham and Cheddar:
Whisk in garlic powder and onion powder until combined. Stir in ham and cheddar cheese. Divide evenly into muffin cups filling each about 2/3 full. Top with more ham and cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.
Kimchi:
Whisk in sesame oil until combined. Stir in kimchi, cheese, and bacon (if using). Divide evenly into muffin cups filling each about 2/3 full. Top with more chopped kimchi & bacon if desired. Bake in preheated oven for 12-15 minutes, or until set.
Jalapeño Popper:
Whisk in garlic powder, onion powder, and cream cheese until combined. Stir in cheddar cheese, chopped jalapeño and bacon. Divide evenly into muffin cups filling each about 2/3 full. Place 1 round jalapeño slice on top in each muffin cup, if desired. Bake in preheated oven for 12-17 minutes, or until set.
Mushroom, Green Pepper and Spinach :
Whisk in Italian seasoning until combined. Stir in mushrooms, peppers, and spinach (Add sausage if using). Divide evenly into muffin cups filling each about 2/3 full. Bake in preheated oven for 12-16 minutes, or until set.
Spinach and Cheese:
Whisk in garlic powder and basil until combined. Stir in spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full. Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.
Sun-Dried Tomato, Parmesan and Spinach:
Stir in sun-dried tomatoes, spinach, basil, and cheese. Divide evenly into muffin cups filling each about 2/3 full. Sprinkle with more cheese if desired. Bake in preheated oven for 12-16 minutes, or until set.
Healthy Egg Muffins with Tomato & Spinach:
Whisk in garlic powder and Italian seasonings until combined. Stir in tomatoes and spinach. You can add cheese here if using. Divide evenly into muffin cups filling each about 2/3 full. Sprinkle with more cheese if desired. Bake in preheated oven for 12-16 minutes, or until set
Recipe and photo courtesy of: LifeMadeSweeter