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Muffin Tin Egg Cups – Customize Your Breakfast Eggs

October 25, 2012

Muffin Tin Breakfast

Muffin Tin Egg Cups

I just love recipes that can get the whole family involved. Plus, having the hubby, kids etc helping out in the kitchen can not only make cooking fun, but when the kids/grandkids participate, they’re much more likely to eat it without complaint. Now doesn’t that sound awesome? Making these muffin tin egg cups will please even the pickiest eater because they can make it with what they like.
This recipe I like to call “egg cups with all the leftovers that need to be eaten” but that’s  a long title so we just call them “Egg Cups.” The great thing about this is that you use a muffin time to bake them. Not only does that help keep portion sizes in check, but it also means that you can make a variety of cups sure to please everyone.  This means the ingredient list is fairly short; 6 eggs, a variety of cheese, veggies, meats, your imagination and creativity is all that is needed.
Here is what I started with; 6 eggs, chopped mushrooms, bay shrimp, red onion, green chile’s, cheddar cheese, a white tea infused cheese, goat cheese and chopped roma tomatoes.
Pre-heat the oven to 350 degrees. Beat the eggs and set aside. Spray a 12-muffin tin with cooking spray. Since I also had leftover couscous, I pressed some into the bottom of each muffin cup to give it a “floor” so to speak. I also cooked up some bacon and used it to wrap around a few of the cups.
After that, I started dropping the meat, shrimp, cheese etc into the cups. Some were a Spanish Cups, some vegetarian, some for the serious carnivore. They are so versatile!


Next, pour in the egg evenly. When I beat the eggs, I also added ground black pepper and some Mrs. Dash table blend seasoning. I also added  a bit of water which “fluffs” up the eggs a bit. My mom did that when I was growing up and I like the addition. I used a 1/4 cup measuring cup to make pouring less messy. When done, each cup contains 1/2 an egg.
Since some of mine had goat cheese and my hubby HATES goat cheese, I marked those with an olive on top so he wouldn’t make the mistake of eating one. Gives it a nice decorative touch too. Bake the cups for 15 minutes at 350 degrees.

Check out these yummy and colorful muffin tin egg cups! Baked to perfection and ready to eat. I served them with sliced bananas with a cinnamon sprinkling on top. With all the veggies, protein and the fruit, this is a healthy and delicious breakfast.

Cut in half to show the couscous “floor”

For Nutrition information, click the magic button

For more breakfast ideas, click below to visit my Breakfast Recipe Pinterest board
Follow Lori’s Culinary’s board Breakfast on Pinterest.

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Filed Under: Breakfast 9 Comments

Comments

  1. sew sweet vintage says

    June 27, 2013 at 8:27 pm

    Okay now I’m hungry! Pinned:)

    Reply
  2. Tirabaralla says

    February 5, 2014 at 6:47 pm

    Yumm…I love eggs and gotta try this way of cooking them, thank you for sharing, pinning it 🙂
    Tirabaralla recently posted…Moodboard Monday – 9My Profile

    Reply
  3. Chris at Hye Thyme Cafe says

    February 6, 2014 at 1:07 pm

    I love making these! It’s also a great way to use up eggs if you have a carton close to expiring and you won’t otherwise be using them up.
    Chris at Hye Thyme Cafe recently posted…Spinach-Artichoke Bread … and a Semi-Grown-Up Grilled Ham and CheeseMy Profile

    Reply
  4. Cathy says

    February 9, 2014 at 5:14 pm

    Thanks for sharing at Tasty Tuesdays! Pinning to the party board and can’t wait to see what posts you share next week! Have a terrific week!
    Cathy
    APeekIntoMyParadise.com

    Reply
  5. kelly arent (copper roof interiors) says

    February 9, 2014 at 9:20 pm

    Thank you so much for sharing your breakfast recipe with us at Throwback Thursday!! I actually made these this morning! I used what I had in fridge…fresh spinach, cheese, bacon and red pepper! They were amazing!
    Thank you
    kelly arent (copper roof interiors) recently posted…Throwback Thursday and a little sneak peak!My Profile

    Reply

Trackbacks

  1. 25 Make Ahead Breakfasts - Penney Lane Kitchen says:
    July 22, 2014 at 4:38 pm

    […] Muffin Tin Egg Cups  //  Lori’s Culinary Creations […]

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  2. Easy Breakfast Recipes for Back to School - Eating on a Dime says:
    August 4, 2014 at 10:34 am

    […] Egg Mini- Muffin Cups Recipe, Coupon Closet Butterscotch French Toast, More than a Mom of three Mini Tin Egg Cups, Lori’s Culinary Creations How to Bake Hard Boiled Eggs in the Oven, Eating on a Dime Kid […]

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  3. Breakfast Recipes with Eggs - Around My Family Table says:
    January 31, 2015 at 5:26 pm

    […] Muffin Tin Egg Cups […]

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  4. 50 Yummy Breakfast Recipes - Virtually Yours says:
    October 26, 2015 at 12:02 pm

    […] Muffin Tin Egg Cups – Customize Your Breakfast Eggs […]

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Lori's Culinary Creations

Welcome to Lori’s Culinary Creations!! I'm here to share delicious adventurous recipes for empty nesters and busy working adults. You will love these recipes; some easy and some that will really challenge your skills. I will show you tips and tricks for easier cooking and have put together a “must have” page for essential kitchen gadgets and appliances. Let's get cooking!!

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