Breakfast Egg Cups
Breakfast Egg Cups

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, breakfast egg cups. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Breakfast Egg Cups is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Breakfast Egg Cups is something which I have loved my entire life.

This Breakfast Egg Cups Recipe is the perfect breakfast on-the-go. Make them ahead of time, refrigerate or freeze them, and then heat them in the microwave when you are ready to eat. Best of all, so easy make-ahead breakfast for on the go. Whip up one of these healthy egg cup recipes so that you can have a healthy, high-protein snack or breakfast all week long!

To begin with this recipe, we must prepare a few components. You can have breakfast egg cups using 11 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Breakfast Egg Cups:
  1. Get Filling:
  2. Prepare 1 tablespoon olive oil
  3. Make ready 1/2 onion (chopped)
  4. Get 1/2 teaspoon salt
  5. Take 1 tomato (chopped)
  6. Get 1/2 cup spinach (chopped)
  7. Take Egg mixture:
  8. Get 7 eggs
  9. Get 60 ml milk
  10. Make ready Topping:
  11. Get 8 slices cheese (white cheddar)

Simple breakfast recipes are my favorite!! We especially love these recipes if they are ones we can make. These healthy egg muffin cups are filled with veggies, toasty warm, filled with protein, and can be made in advance! Sounds like the perfect breakfast to me.

Steps to make Breakfast Egg Cups:
  1. Preheat oven to 180’C.
  2. Prepare 12-hole muffin pan with cooking spray and set aside.
  3. Heat olive oil in a pan, fry onion and salt till onions are brown.
  4. Add tomato and fry for 2 minutes.
  5. Add spinach and sauté for 5 minutes.
  6. Mix eggs and milk in a small bowl till well combined.
  7. Divide filling in 8 muffin pan holes evenly.
  8. Pour over egg mixture evenly.
  9. Add one slice of cheese on top of each and push down.
  10. Bake for 15 minutes.
  11. Let cool in pan for 5 minute.
  12. Serve hot with toast and enjoy!

These healthy egg muffin cups are filled with veggies, toasty warm, filled with protein, and can be made in advance! Sounds like the perfect breakfast to me. Oh yea, and they taste good 😉. If you're on Keto, egg breakfast cups made in a muffin tin are an easy go-to meal-prep option. Here are four different breakfast cup combos with eggs, bacon.

So that is going to wrap it up with this exceptional food breakfast egg cups recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!