Egg Cups Recipe

Start your day the delicious and easy way with these savory egg cups! Perfect for meal prepping, this recipe makes a dozen individual egg cups that can be frozen for quick and easy breakfasts throughout the week. Simply reheat a couple each morning for a protein-packed and flavorful start to your day. Customizable with your favorite fillings!

Prep Time 15 mins
Cook Time 30 mins
Calories 252.1 kcal
Protein 32g
Rating 4.0 (1 Reviews)
Egg Cups 46

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Egg Cups

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How to Make Egg Cups

  1. Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with 1 tablespoon olive oil.
  2. Line each muffin cup with two slices of ham (about 24 slices total), pressing gently to the sides and bottom.
  3. In a medium bowl, whisk together 6 large eggs, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/4 teaspoon onion powder.
  4. Sprinkle 1 tablespoon shredded cheese into the bottom of each ham-lined muffin cup.
  5. Pour approximately 2 tablespoons of the egg mixture into each cup.
  6. Add 1 teaspoon of salsa to each egg cup. Layer with another 2 tablespoons of egg mixture and 1 tablespoon of shredded cheese.
  7. Repeat layering with egg mixture and cheese until each cup is almost full, leaving a small space at the top.
  8. Top each egg cup with a sprinkle of cheese.
  9. Bake for 20-25 minutes, or until the eggs are set and the cheese is melted and lightly browned.

Nutrition Information (Approximate per serving)

Sodium

40 g

Sugar

6g

Fat

32g

Carbs

2g

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