A muffin tin holds twelve egg cups, and that is the whole trick. Beat the eggs, pour them halfway up each greased cup, drop in your fillings, and the oven does the rest at 350°F for 20 minutes.
The filling here is turkey bacon, spinach, tomato, broccoli, red bell pepper, diced deli chicken and two cheeses. That is a lot going on in one small cup, and it works because the egg holds it all together.
One thing up front: these are not air fryer food in my book. A 1500W air fryer runs hot on top and the egg sets before the vegetables soften. Use the oven. I list the air fryer numbers below anyway, because people ask.
Step-by-Step Instructions
1. Preheat oven to 350°F (180°F).
2. Beat eggs and season with salt and pepper, to taste.
3. Add eggs halfway into each tin of a greased muffin tin.
4. Add desired toppings.
5. Bake for 20 minutes.
6. Eat now or keep in airtight container in the fridge. Heat when ready to eat.
7. Enjoy!
Variations
- Swap the turkey bacon for cooked crumbled pork bacon or cooked sausage. Cook it first either way.
- Leave out the deli chicken and add an extra 1/4 cup of chopped vegetables if you want a meat-free version.
- Use all cheddar or all mozzarella if you only have one cheese in the fridge. The texture changes slightly but it still works.
Pro Tips
How to Store Breakfast Egg Cups
Refrigerator
Store cooled cups in an airtight container in the fridge. Eat within 4 days.
Freezer
Freeze cooled cups on a tray, then move them to a freezer bag. Use within 2 months.
Reheating
Reheat in the microwave for about 30 to 45 seconds per cup, or warm them in a 350°F oven until hot through. Reheat to steaming hot, not just warm.
Frequently Asked Questions
Q: Why did my egg cups stick to the pan?
The tin was not greased well enough, or the cups were pulled out too soon. Grease the sides of each cup, not just the bottom, and wait 5 minutes after baking before lifting them out.
Q: Why are my egg cups watery?
Wet vegetables. Tomato and bell pepper both release liquid as they bake. Dice the tomato and drain it on paper towel for a minute before it goes in the cup.
Q: Should I cook the turkey bacon first?
If you want it crisp, yes. Twenty minutes inside a wet egg cup will cook it through but it stays soft. Cook it first and crumble or chop it.
Q: Can I make these in an air fryer?
You can, but it is not the same bake. On a 1500W air fryer, use a silicone muffin mold at 320°F for about 12 to 14 minutes. The tops brown faster and the vegetables stay firmer. Check the center with a knife before pulling them out.
Q: How do I know the egg cups are fully cooked?
A knife pushed into the center should come out clean, and the middle should not wobble when you shake the tin. If you are unsure, give them 3 more minutes.
Q: Can I use a silicone muffin pan instead of metal?
Yes, and it releases more easily. Put it on a sheet pan first so it does not flex when you move it to the oven.
Breakfast Egg Cups: 12 Protein-Packed Muffin Tin Eggs
Twelve muffin tin egg cups loaded with turkey bacon, spinach, tomato, broccoli, bell pepper and two cheeses. Bake at 350°F for 20 minutes.
Ingredients
Instructions
- 1Preheat oven to 350°F (180°F).
- 2Beat eggs and season with salt and pepper, to taste.
- 3Add eggs halfway into each tin of a greased muffin tin.
- 4Add desired toppings.
- 5Bake for 20 minutes.
- 6Eat now or keep in airtight container in the fridge. Heat when ready to eat.
- 7Enjoy!
Darnell covers air fryer recipes and slow cook meals, with a steady side of eggs and breakfast casseroles for people cooking on a tight schedule. He writes in a blunt, test-it-again voice and flags the mistakes that ruin texture, from soggy fries to rubbery eggs. Every post gives timings, temperatures, and a fallback if your machine runs hot.
Questions or cooking notes?
Ask about an ingredient or share a tip that could help someone else.