RecipesGenie Blog

Cheesy Egg Cups

Cheesy Egg Cups

Cheesy Egg Cups

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
Oven
2
Muffin tin
3
Mixing bowl
4
Whisk
5
Measuring cups
6
Measuring spoons
7
Rubber spatula or butter knife
8
Cooking spray

Ingredients

Dairy & Eggs

  • 1
    6 count Large Eggs
  • 2
    0.25 cup Milk
  • 3
    0.5 cup Shredded Cheddar Cheese

Vegetables

  • 1
    0.25 cup Finely Chopped Bell Pepper
  • 2
    0.25 cup Finely Chopped Onion

Seasoning

  • 1
    0.25 teaspoon Salt
  • 2
    0.25 teaspoon Black Pepper

Optional

  • 1
    2 slices Cooked Bacon

Directions

1

Preheat the Oven

Preheat your oven to 375°F (190°C). This ensures the egg cups bake evenly. If you don't have an oven, a toaster oven can work too but keep an eye on it as they tend to heat unevenly.

2

Grease the Muffin Tin

Lightly grease a 6-cup muffin tin with cooking spray. This prevents the egg cups from sticking, making them easier to remove after baking. Alternatively, use silicone muffin liners, which require no greasing.

3

Whisk the Eggs

In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. This creates a smooth and consistent base for your egg cups. Be careful not to over-whisk, as it can make the eggs tough. Over-whisking will incorporate too much air. Whisking incorporates air which makes the end result fluffier.

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4

Add Fillings

Add the shredded cheddar cheese, finely chopped bell pepper, and finely chopped onion to the egg mixture. Stir gently to distribute the ingredients evenly. If you’re adding cooked bacon, crumble it and add it now too. Don’t over stir, just gently combine so all the ingredients are evenly distributed.

5

Fill Muffin Cups

Carefully pour the egg mixture into the greased muffin tin, filling each cup about three-quarters full. This prevents overflow while baking. Be sure to distribute the veggies and cheese evenly among the muffin cups.

6

Bake the Egg Cups

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg cups are set and lightly golden brown on top. They should look puffy and be firm to the touch. Avoid over baking as that can make the egg cups dry and rubbery. The center should be set and not jiggly.

7

Cool and Remove

Remove the muffin tin from the oven and let it cool for a few minutes before removing the egg cups. This allows them to firm up a bit more and makes them easier to handle. Using a rubber spatula or a butter knife, gently loosen the edges and lift each egg cup out. Be very careful, as the tin and the egg cups will be hot.

8

Serve

Serve the cheesy egg cups immediately while they are warm. They can be served as is or with a side of salsa, hot sauce, or a dollop of sour cream. Egg cups are also great when served as part of a larger brunch spread or as a light meal. Be sure to store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave, oven or toaster oven.

Recipe Tips

  • For best results, use fresh, high-quality eggs.
  • If you want to add more flavors, add other veggies such as mushrooms, spinach, or tomatoes. Be sure to chop them finely.
  • You can use different types of cheese such as mozzarella, Monterey Jack, or pepper jack.
  • For a leaner option, you can use egg whites instead of whole eggs. This reduces fat and calories. Be sure to adjust cooking time as needed.
  • Be sure to store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave, oven or toaster oven.

Nutrition Facts (per serving)

Calories

120 kcal

Carbs

3g

Protein

9g

Fat

8g

Fiber

0.5g

Sugar

1g

Sat. Fat

3g

Sodium

200mg

Cholesterol

180mg

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