Muffin tin egg cups. Yup. They’re perfect for any time of the day, if you ask me. On the go in the mornings? In a rush during lunch? Thinking of a quick way to make something healthy and delicious for Sunday brunch? These little egg cups are so easy and versatile. You can make them ahead, and store them in the fridge for a few days. Simply pop them in the microwave for a minute or two and you’re out the door.

You can fill these egg cups with any of your favorite deli meats, veggies, and cheeses. Delicious healthy bites. You can’t beat that!

I usually keep leftover diced up veggies in Ziploc bags in the fridge. Sometimes I go overboard with the chopping and dicing for a recipe that calls for less. It’s even easier to put these egg cups together if you’ve already got that part down. Probably the most time consuming part (really only a few minutes) of this recipe is figuring out which veggies you want, and dicing them up. I make a variety of egg cups at once, but you can stick with one kind at a time. It just depends on how adventurous you are with ingredients.  

This is also one of those recipes you can enjoy with the kids. They can be a part of the process while getting them to eat some veggies–winning!

Here’s the recipe:

Prep Time: 10 minutes

Cook Time: 23 minutes

Servings: Varies (18 egg cups)

Ingredients:

• 10 eggs, scrambled
• 2 tsp of salt (plus more to taste)
• 2 tsp of black ground pepper (plus more to taste)
• 1 tsp of garlic powder
• Non-stick cooking spray (for tins)
• Black forest ham, small dice
• Pepperoni, small dice
• Salami, small dice
• Bacon, previously cooked and diced
• Provolone cheese, small dice
• American cheddar cheese, small dice
• Green peppers, small dice
• Jalapeños, small dice
• Broccoli, small chop
• Tomatoes, small dice
• Fresh Basil, small dice
• Mushrooms, small dice
• Carrots, small dice
• Red cabbage, small dice
• Celery, small dice
• 3 six-count aluminum muffin tins (any tins work)
• Hot sauce, ketchup, mayo, or your favorite condiment (optional)

Directions:

1. Preheat the oven to 350° F.
2. Set up your diced veggies, deli meats, and cheeses in small bowls, or on a clean chopping block. It is easier to work when you have all the ingredients prepped and ready.
3. In a large mixing bowl scramble the eggs.
4. Now add the salt, black ground pepper, and garlic powder. Beat to combine.
5. Then spray the muffin tins with the non-stick cooking spray.
6. Using a small ladle, fill the tins about ¾ of the way with any combination of eggs, cheese, deli meats and veggies. Careful not to overfill.
7. Bake for 23 minutes or until the tip of a knife or toothpick come out clean.
8. If necessary, sprinkle additional salt and black ground pepper over the top of each egg cup.