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Healthy Breakfast Egg Muffin Recipe Elizabeth Rider-4

Mini Baked Egg Cups

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  • Author: Elizabeth Rider
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Description

Mini Baked Egg Cups make for an awesome meal prep breakfast or snack any day of the week! Make these to use up any leftover cooked veggies you might have.


Ingredients

Units Scale
  • extra-virgin olive oil spray*
  • 1 small shallot, finely diced
  • 1 cup broccoli florets, finely chopped
  • 1/2 cup button or cremini mushrooms, finely chopped
  • 2 slices of cooked turkey bacon, chopped (optional)
  • 8 large eggs, plus 4 egg whites from 4 eggs
  • 1/4 cup unsweetened almond milk or milk of your choice
  • 1/4 cup real Parmigiano Reggiano cheese, grated (optional, use the real stuff to avoid preservatives)
  • 1/2 teaspoon fine sea salt (I use Real Salt, use a scant half teaspoon if using turkey bacon)
  • a few spins freshly ground coarse black pepper

Instructions

  1. Preheat the oven to 375F°. Line a 12-cup muffin tin with unbleached muffin papers or silicone muffin holders.
  2. In a medium saute pan sprayed with extra virgin olive oil spray (or a small drizzle of extra virgin olive oil), saute the shallot over medium heat for 2 minutes. Add the chopped broccoli and chopped mushrooms (and any other veggies you’re using) and saute until soft, 6-8 more minutes. Add a sprinkle of sea salt and pepper to the pan while the veggies saute.
  3. While the veggies cook, in a medium mixing bowl, whisk the eggs, egg whites, unsweetened almond milk, Parmigiano Reggiano (if using), 1/4 teaspoon sea salt and a few spins of black pepper until well combined into a uniform mixture, about 30 seconds.
  4. Remove the veggies from the heat and mix in the chopped turkey bacon if using.
  5. Spray the insides of the muffin papers with extra virgin olive oil spray to be extra sure they come out nicely. Add about 2-3 tablespoons of the veggie and turkey bacon mixture to each muffin spot. Pour the egg mixture over the veggies about 1/2 of the way up each slot.
  6. Bake for 15-17 minutes until a toothpick comes clean out of the middle of an egg cup. The Mini Baked Egg Cups will puff up in the oven, then settle back after taken out of the oven. Let cool at least 10 minutes before serving. Will keep in the refrigerator in an airtight container for up to 3 days. These can be frozen up to 3 months if needed, however, I think they’re better when not frozen.

Notes

* If using extra virgin olive oil spray, be sure to read the ingredients and only use a spray that is just extra virgin olive oil. I use the 365 brand one from Whole Foods. Avoid sprays with propellants or additives. If you don’t have a spray, a small drizzle of extra virgin olive oil works great.

Note: the recipe above makes enough for 12 regular size egg muffins. Halve the recipe for a 6-cup muffin pan or a 12-cup mini-muffin pan.