Egg cups 3 ways

Posted on August 8, 2018 by Brynna Gabrielson

Egg Muffin Cups It's been touted for years that breakfast is the most important meal of the day, however studies have gone back and forth, and back and forth, over whether this is actually true. Some show an overall reduction in calories consumed over a day when breakfast is skipped, while other studies claim skipping it will lead to the craving and consumption of higher calorie foods. But studies aren't going to tell you what's right for YOU. So if breakfast helps kickstart your day - eat it! If you don't need it and don't want it - don't eat it!

Of course wanting to eat breakfast is all well and good, until you're running out the door in a hurry trying to get to school or to work on time! If you don't have time for a full English, or even a bowl of cereal - it can be easy to choose something a bit less healthy, like a sugar packed granola bar! Being busy doesn't mean you have to sacrifice a tasty, good for your breakfast though!

One great idea? Make ahead egg cups, or muffins! Think of them as little, hand held omelettes, or crustless quiches! You can eat them warm or cold, sitting or on the go! Make them on a Sunday and keep in the fridge or freezer until you're ready to eat (though try not to leave them in the fridge more than a few days!). We usually eat 2 for breakfast.

Ingredients (for 6 egg cups):

  • 6 medium eggs
  • A splash of milk
  • Salt and pepper
  • 2 rashers of streaky bacon
  • 20g shredded cheddar
  • 2 handfuls of spinach, pre wilted
  • 20 g of crumbled feta
  • 4 plum tomatoes, chopped in quarters
  • 20 g of mozzarella chopped into tiny pieces


Heat the oven to 200 (180 with fan)

Spray a muffin tray with non stick spray, or lightly coat with oil of choice. Use the bacon to the line the sides of two of the muffin holes.

Crack all your eggs into a bowl, add a splash of milk and a dash each of salt and pepper. Combine with a whisk. 

Use a spoon to distribute the eggs evenly amongst the muffin holes, leaving about a cm of space to the top of each cup.

In the two cups with bacon, sprinkle with 10g of shredded cheddar each. Give a tiny stir with a fork.

In two more cups, add the spinach and mix, then top with the crumbled feta.

In the last two cups, add the tomatoes and mozzarella and gently stir!

Depending on the size of your eggs, and the volume of your additions, you may find your cups overflow! So be careful as you go!

Bake for 20 minutes until eggs are set! Let cool completely before removing and putting in containers to use through the week!