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Breakfast Egg Cups 3 Ways

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5/5 - 19 Ratings
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Prep Time 10 minutes
Cook Time
Serving Yield 12 egg cups

Whoever said good things come in threes was right. These protein-packed breakfast egg cups make meal prepping and eating on-the-go exciting with three different flavors, each inspired by Mexican cuisine and packed with warm, smoky spices: chipotle sweet potato, verde, and fajita. Whether you choose one or all three, they're bound to help your morning, commute, or pre-lunch meetings go smoother.

By: Isabel Eats

Ingredients

For chipotle sweet potato egg cups:

  • 12 Pete and Gerry’s Organic Eggs
  • Cooking spray
  • 1 medium sweet potato
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

For verde egg cups:

  • 12 Pete and Gerry’s Organic Eggs
  • 4 4-ounce cans diced green chiles
  • 8 ounces mozzarella cheese, shredded
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 tablespoons fresh cilantro, chopped

For fajita egg cups:

  • 12 Pete and Gerry’s Organic Eggs
  • 2 medium bell peppers
  • 8 ounces mozzarella cheese, shredded
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin

Directions

To make chipotle sweet potato egg cups:

Step 1

Preheat oven to 350F. Generously spray 12 cups of a regular muffin tin with cooking spray.

Step 2

Peel the sweet potato. Using a box grater, grate the peeled sweet potato so it resembles shredded cheese. This should yield about 2 1/2-3 cups of shredded sweet potato.

Step 3

In a medium bowl, add the shredded sweet potato, Parmesan cheese, black pepper, salt, chipotle powder, garlic powder, and onion powder. Mix together with a fork until fully combined.

Step 4

Scoop about 1/4 cup of the sweet potato mixture into the bottom of each muffin cup. Press down and up the sides to form a crust.

Step 5

Carefully crack an egg into each muffin cup. Sprinkle the tops with a small pinch of black pepper. Bake for 15-18 minutes, until the whites of the eggs are cooked through and the yolks are cooked to your liking. Let cool for 10 minutes, then use a toothpick and a spoon to loosen the sides and lift them out.

To make verde egg cups:

Step 1

Preheat oven to 350F. Generously spray 12 cups of a regular muffin tin with cooking spray.

Step 2

In a large bowl or measuring cup, whisk together the eggs and set aside. Pour the diced green chiles into a large mesh strainer and press down with the back of a spoon to remove as much of the moisture as possible.

Step 3

In a medium bowl, add the drained diced green chiles, shredded mozzarella cheese, black pepper, onion powder, garlic powder, and salt. Mix together with a fork until fully combined. Evenly distribute and scoop the green chile mixture into each muffin cup.

Step 4

Fill each muffin cup about three quarters full with whisked eggs. Sprinkle the tops with a small pinch of chopped cilantro. Bake for 18-20 minutes, until the the eggs are cooked through. Let cool for 10 minutes, then use a toothpick and a spoon to loosen the sides and lift them out.

To make fajita egg cups:

Step 1

Preheat oven to 350F. Generously spray 12 cups of a regular muffin tin with cooking spray.

Step 2

In a large bowl or measuring cup, whisk together the eggs and set aside. Cut and dice the bell peppers, making sure to discard the tops.

Step 3

In a medium bowl, add the diced bell peppers, shredded mozzarella cheese, salt, black pepper, paprika, onion powder, garlic powder, and ground cumin. Mix together with a fork until fully combined. Evenly distribute and scoop the bell pepper mixture into each muffin cup.

Step 4

Fill each muffin cup about three quarters full with whisked eggs. Bake for 18-20 minutes, until the the eggs are cooked through. Let cool for 10 minutes, then use a toothpick and a spoon to loosen the sides and lift them out.

Notes:

These egg cups can all be made ahead and reheated as needed. To store in the fridge for up to 5 days, place the muffins in an airtight container until ready to eat. When you’re ready to heat them up, heat them in the microwave in 15-second increments on high until they’re completely warmed through.

If you’re making a huge batch and you don’t think you’ll finish all of them in 5 days, you can also freeze them. Once completely cooled, individually wrap each egg cup with plastic wrap, then place all the cups in a freezer-safe zip top storage bag and freeze. Reheat in the microwave on high in 15-second increments until fully warmed through.

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RESPONSES

Therese

April 05, 2019

Do you have the nutrition facts for these?

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1 Reply

[email protected]

April 05, 2019

You can find the nutritional information on Isabel Eats' original post at this link here, Therese: https://www.isabeleats.com/breakfast-egg-cups. If there's anything else we can help you with, please let us know!

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Brenda Murphy

April 03, 2019

Egg cups

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