Egg Cups (A Family Breakfast Great for Meal Prep Too)
Egg Cups are a convenient, nutritious, and customizable breakfast option, packed with vegetables, cheese, and creamy ricotta. Perfect for busy mornings or meal prep for the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6–8 egg cups
- Category: Breakfast
- Method: Baked Egg Cups
- Cuisine: American
Ingredients
4 large eggs, beaten
2 tablespoons whole milk
2 tablespoons whole milk ricotta
½ cup grated cheddar cheese
¼ cup cooked sweet potato, cut into small pieces
¼ cup cooked carrots, cut into small pieces
¼ cup baby spinach, cut into small pieces
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin tin with cooking spray or line with silicone liners.
- In a medium bowl, whisk together eggs, milk, and ricotta until smooth.
- Fold in grated cheddar cheese, sweet potato, carrots, and spinach.
- Divide the mixture evenly among the muffin cups.
- Bake for 18–22 minutes, until egg cups are set and slightly golden on top.
- Let cool for a few minutes before removing from the tin. Serve warm or store for later.
Notes
Swap vegetables based on availability: zucchini, bell peppers, or broccoli work well.
Use feta, Swiss, or mozzarella instead of cheddar for different flavors.
Sprinkle herbs like chives, parsley, or thyme for extra freshness.
Make it vegan using tofu and plant-based cheese alternatives.
Nutrition
- Serving Size: 1 egg cup
- Calories: 110
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
