Breakfast Egg Cups: the easy and tasty egg muffin recipe

We’re always on the lookout for a quick breakfast that’s not only satisfying but also healthy and of course, delicious. These Breakfast Egg Cups are a tasty and easy way to start your day with a great breakfast! It’s made by mixing ham, cheese, and an egg custard, and is then baked until cooked through. Because they’re made in a muffin pan, they’re like mini frittatas and easy to portion out. This makes these Breakfast Egg Muffins perfect for breakfast or brunch. You can even pack them in for a work or school lunch. They’re also easy to change up to your taste. Switch up the ham for smoked salmon or bacon. Use feta cheese or mozzarella instead of cheddar. You can even make it vegetarian.

How to make Breakfast Egg Cups

This recipe couldn’t be easier. Chopped ham and cheese are added to the holes of a muffin pan and then topped with an egg custard (consisting of milk, baking powder, and eggs). It’s baked to golden perfection and is now ready to be enjoyed.

Tips for making the Best Breakfast Egg Cups

To prevent these from sticking, you can grease the muffin holes with butter, or spray them with cooking oil spray.

If you want to make them ahead of time, you can chop the filling ingredients (in this case the ham and cheese), and then mix the custard. Cover the custard with plastic wrap and store it in the fridge until you’re ready to bake the Breakfast Egg Cups.

Breakfast Egg Cup Variation

These Breakfast Egg Muffins are so easy to modify according to your taste preference. Some of our favorite combinations are red pepper and feta cheese, mushroom and mozzarella, and spinach and tomato. Bacon and cheddar are also one of our favorite combos, just make sure to cook the bacon first!

If you’re following a keto diet, then feel free to use heavy cream instead of milk in the custard.

These make great breakfasts for babies and toddlers. Nutritious combinations include broccoli, cheddar, and quinoa!

How to store and freeze Breakfast Egg Muffins

The Breakfast Egg Muffins will keep in the fridge for up to 5 days. Simply reheat them in the microwave for 30-second increments.

Instructions

Dice the ham into small pieces.

Put oil in a skillet, add the onion in small cubes and cook while stirring, until translucent.

Add the chopped ham to the pan.

Divide the ham-onion mixture equally between the holes of a 12-hole muffin pan.

Put the mixture in a muffin tray then add cheese in strips.

Beat 8 eggs, add salt, pepper, milk, and baking powder.

Pour into the muffin tray and bake for 18 minutes at 180ºC (360ºF).

Serve and enjoy!

Notes

When using vegetables with a high moisture content (like spinach and mushrooms) make sure to cook off the excess moisture first before adding the veggies to the muffin cups. If you skip this step, the cups won’t set properly.