egg cups

Sweet, salty, and a little spicy - these Prosciutto Plantain Egg Cups with Spicy Chimichurri bring all the flavors and are great for brunch, breakfast on the go, or meal prep. Whole30 approved, paleo, gluten &amp; dairy free!

Meal Prep Prosciutto Plantain Egg Cups with Spicy Chimichurri

avocado oil

plantain*,

garlic powder

pepper

salt

prosciutto

eggs

spicy chimichurri

avocado oil,

parsley

Make the sauce. Add all the chimichurri sauce ingredients to a Vitamix or high powered blender and blend until combined, but still has a little texture. Set aside.

Preheat the oven to 400 degrees Fahrenheit. Grease 9 cups of a regular sized muffin tin with avocado oil. Mold 1 piece of prosciutto into each cup, making sure there are no holes that the egg can seep through.

Heat a medium-sized skillet over medium heat, add avocado oil, and let it get hot (about 30 seconds). Once oil is hot, add plantain pieces. Add garlic powder, salt, and pepper and cook for 3-5 minutes until slightly soft and golden brown. Flip and cook for another 2-3 minutes.

Remove plantain coins from pan and place one in each prosciutto cup. Crack an egg into each cup. Top with 1 teaspoon-1/2 tablespoon spicy chimichurri sauce.

Bake for 15-18 minutes, or until desired doneness is reached. I like mine with the yolks still slightly runny and cooked for about 16 minutes.

Top with fresh parsley and enjoy! Store in the fridge in a tightly sealed container for about a week.

Ham &amp; Cheese Egg Muffins are a tasty and easy way to start your day with a great breakfast!&nbsp; Full of diced ham, broccoli, and cheese, these egg cups are easy to make and super satisfying!

Ham & Cheese Egg Muffins

Large Eggs

Milk

Salt & Pepper

Teaspoon Garlic Powder

Teaspoon Onion Powder

Teaspoon Hot Sauce, (Optional)

Cup Chopped Broccoli

Cup Shredded Cheddar

Cup Diced Ham

Preheat oven to 350 degrees.  Spray a 12 cup muffin tin with non-stick cooking spray, set aside.

In a large bowl whisk together the eggs, milk, salt, pepper, garlic powder, onion powder, and hot sauce.

Divide the egg mixture evenly into the muffin cups.

Top each cup evenly with the chopped broccoli, cheddar, and ham.

Bake for 20-25 minutes until set.

These gluten-free Mini Crustless Quiche Cups bake in just 15 minutes! They also refrigerate and freeze well – a great make-ahead breakfast recipe, too!

•  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Gluten Free  •

Mini Crustless Quiche Cups with Sausage and Cheese

milk

onion powder

shredded, reduced-fat cheddar cheese

Preheat oven to 375°F.

Thoroughly spray a 12-cup muffin pan with nonstick...

Thoroughly spray a 12-cup muffin pan with nonstick cooking spray.

In a medium bowl, whisk eggs, milk, onion...

In a medium bowl, whisk eggs, milk, onion powder, and salt until thoroughly combined.

Place 5-6 slices of sausage in the bottom...

Place 5-6 slices of sausage in the bottom of each muffin cup and divide cheese evenly among the 12 cups.

Pour egg mixture on top of sausage and...

Pour egg mixture on top of sausage and cheese, dividing evenly.

Bake for about 15 minutes, until egg is...

Bake for about 15 minutes, until egg is set and the tops are just lightly browned.

Serve immediately, garnished with parsley, if desired (or...

Serve immediately, garnished with parsley, if desired (or see notes for refrigerating or freezing as a make-ahead for meal prep).

9 Keto Egg Cups are the perfect easy make-ahead breakfast for on the go. Best of all, they are packed with protein and so convenient for busy mornings, weekend or holiday brunch!

9 Keto Egg Cups

sea salt (or to taste)

black pepper (or to taste)

thyme

broccoli (steamed and chopped (or frozen and thawed))

cheddar cheese (plus more for topping)

Buffalo Sauce (I used Frank's)

green onions

(or rotisserie chicken)

tsp dried mustard or Dijon Mustard (optional)

sesame oil

kimchi

red peppers

bacon (optional)

Jalapeño peppers (de-seeded and chopped, plus round slices for topping (if desired))

cream cheese

cheddar cheese

bacon

tsp smoked paprika

tsp chili powder (optional

mushrooms

green bell peppers

spinach

sausage (optional)

basil

Parmesan cheese (plus more for topping)

tomatoes

loosely packed chopped fresh basil

Italian seasoning

Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.

In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.

START WITH THIS BASE RECIPE FOR ALL BREAKFAST EGG MUFFINS:

Whisk in garlic powder and thyme until combined. Stir in broccoli and cheddar. Divide evenly into muffin tins1 filling each about 2/3 full.

Sprinkle with more cheddar if desired. Bake in preheated oven for 12-15 minutes, or until set.

Broccoli and Cheddar

Whisk in garlic powder and buffalo sauce until combined. Stir in green onions. Divide evenly into muffin cups filling each about 2/3 full.

Use a spoon to evenly distribute chicken into muffin cups (about 2-3 tablespoons each). Bake in preheated oven for 12-15 minutes, or until set. Serve with a drizzle of buffalo sauce if desired.

Buffalo Chicken

Whisk in garlic powder and onion powder until combined. Stir in ham and cheddar cheese. Divide evenly into muffin cups filling each about 2/3 full.

Top with more ham and cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.

Ham and Cheddar

Whisk in sesame oil until combined. Stir in kimchi, cheese and bacon (if using). Divide evenly into muffin cups filling each about 2/3 full.

Top with more chopped kimchi &amp; bacon if desired. Bake in preheated oven for 12-15 minutes, or until set.

Kimchi

Whisk in garlic powder, onion powder and cream cheese until combined. Stir in cheddar cheese, chopped jalapeño and bacon. Divide evenly into muffin cups filling each about 2/3 full.

Place 1 round jalapeño slice on top in each muffin cup, if desired. Bake in preheated oven for 12-15 minutes, or until set.

Jalapeño Popper

Whisk in Italian seasoning until combined. Stir in mushrooms, peppers and spinach (Add sausage if using). Divide evenly into muffin cups filling each about 2/3 full.

Bake in preheated oven for 12-15 minutes, or until set.

Mushroom, Green Pepper and Spinach

Whisk in garlic powder and basil until combined. Stir in spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.

Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.

Spinach and Cheese

Stir in sun-dried tomatoes, spinach, basil and cheese. Divide evenly into muffin cups filling each about 2/3 full.

Sun-Dried Tomato, Parmesan and Spinach

Whisk in garlic powder and Italian seasonings until combined. Stir in tomatoes, spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.

Tomato, Spinach &amp; Cheese

These ham and egg cups are slices of ham pressed into muffin tins, then filled with cheese and eggs and baked to perfection. Top with tomatoes and herbs for an easy make ahead breakfast option.

Ham and Egg Cups

salt and pepper

chives

cooking spray

Preheat the oven to 400 degrees F.&nbsp;

Coat a 12 cup muffin tin with cooking spray.&nbsp;

Press a slice of ham into each muffin well.

Divide the cheese evenly among the cups.

Crack an egg into each cup, then season with salt and pepper to taste.

Bake for 13-15 minutes or until yolks are at desired level of doneness.

Right before serving, top with tomatoes and chives.

These make-ahead veggie egg bites are loaded with healthy veggies and plenty of protein. Make a batch once, and have breakfast ready to grab and go all week long.

Veggie Egg Bites

olive oil cooking spray

vegetables

cheddar cheese (shredded)

Dijon mustard

tsp curry powder (optional)

tsp smoked paprika (optional)

salt and pepper (to taste)

Preheat oven to 350 degrees F.

Lightly spray the muffin tin with cooking spray.

Spray a non-stick skillet with cooking spray, and heat over medium-high heat. Add veggies and cook for 5-7 minutes, until just softened. Drain off any excess liquid, and set aside to cool.

Whisk the eggs, mustard, curry powder, smoked paprika, salt and pepper in a mixing bowl.

Divide the vegetables evenly among the 12 cups in the muffin tin. Top with cheddar cheese.

Carefully pour the egg mixture over the veggies and cheese, filling each cup evenly.

Bake for 18-20 minutes, until the eggs begin to puff up.

Allow the egg bites to cool. Then remove from the pan, and refrigerate for up to 5 days.

Cheese and Veggies egg cups, these egg cups are like a soufflé, they are easy to make, absolutely delicious, and packed with protein. These low-carb egg cups are the perfect keto friendly breakfast and so easy to make.&nbsp;

Cheese and Veggie Egg Cups

Non-stick cooking spray

shredded cheese

Tbs half and half

Tbs chopped cilantro

Salt and Pepper

Grease 4 ramekins

In a medium bowl, whisk eggs, vegetables, half the cheese, half and half, cilantro, and salt and pepper together.

Divide between the ramekins

Place ramekins in the air-fryer basket, set temperature to 300 degrees F for 12 minutes.

Top the cups with remaining cheese.

Set air-fryer to 400 degrees F, cook 2 minutes until cheese is melted and lightly browned.

Serve immediately.

This egg muffins recipe is a delicious, healthy, low-carb, make-ahead breakfast that&#039;s freezer-friendly. Egg cups are easy to make with only 8 ingredients (including eggs, veggies, cheese, and spices) and are customizable!

Breakfast Egg Muffins Recipe (Egg Cups)

bacon (diced)

onion (finely chopped)

tsp minced garlic

finely diced vegetables (Spinach, bell pepper, broccoli, zucchini, tomatoes, etc.)

eggs (beaten)

sea salt

¼ tsp pepper

paprika

Preheat oven to 350 degrees F. Grease a standard 12-cup muffin tin, set aside.

In a large skillet, over medium heat, cook diced bacon until it just starts becomes soft.

Add minced garlic and onion and cook until bacon begins to brown.

Add vegetables, cover and cook for 5-10 minutes or until the veggies are soft and bacon is browned, stirring occasionally.

Remove from heat and let cool.

In a medium bowl, whisk together eggs.

Add mustard, sea salt, pepper and paprika and whisk to combine.

Add cooled bacon/veggie mixture to the beaten eggs and stir to combine.

Add cheese. Stir to combine.

Fill each well of the prepared muffin tin ¾ full with egg mixture. Do not overfill! These egg muffins rise and will overflow if the wells are filled too much!

Bake in preheated oven for 25-30 minutes, or until tops are set and slightly browned.

Cool for 5 minutes and serve warm.

https://embed.mediavine.com/videos/f8jzupe2ugaomssh6exi

This egg muffins recipe is a delicious, healthy, low-carb, make-ahead breakfast that's freezer-friendly. Egg cups are easy to make with only 8 ingredients (including eggs, veggies, cheese, and spices) and are customizable!

These soft breakfast egg cups are packed with protein and vitamins—and can be made ahead of time! Add any veggie you like, whether carrots, butternut squash, broccoli, or spinach.

Make-Ahead Egg and Cheese Mini Muffins

onion, peeled and grated ((or 1/4 teaspoon onion powder))

butternut squash, finely grated

eggs lightly beaten

cottage cheese ((drained if needed))

Parmesan cheese

Preheat the oven to 350 F and grease 12 mini muffin cups with nonstick spray very well.

Stir together all ingredients in a medium bowl.

Spoon into muffin cups, filling about to the brim.

Bake for 18-20 minutes or until firm to the touch and golden brown around the edges.

Let cool for about 5 minutes in the pan before serving to allow them to firm up a bit. Use a paring knife around the edges to help remove them if needed Serve warm or at room temperature.

Mini Broccoli Quiches

flour (I've substituted GF flour as well)

tsp baking powder

broccoli,

onion, diced (optional)

Preheat oven to 400 degrees. Spray a 12-cup...

Preheat oven to 400 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.

In a bowl, mix eggs and milk.

Add flour, baking powder, broccoli, cheese and onion...

Add flour, baking powder, broccoli, cheese and onion (if desired).

Season with salt and pepper.

Top 17 egg cups recipes from across the web

The most viewed egg cups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Meal Prep Prosciutto Plantain Egg C...

Ham & Cheese Egg Muffins

Mini Crustless Quiche Cups with Sau...

9 Keto Egg Cups

Ham and Egg Cups

Veggie Egg Bites

Cheese and Veggie Egg Cups

Breakfast Egg Muffins Recipe (Egg C...

Make-Ahead Egg and Cheese Mini Muff...

Mini Broccoli Quiches

Copycat Starbucks Egg Bites

Keto Egg Cups

Egg Bites

Prosciutto Baked Egg Cups

Best Ever Egg Muffin Cups

Mexican Breakfast Cups Recipe

Egg Nests with Hash Browns

Top 17 egg cups recipes from across the web

The most viewed egg cups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Meal Prep Prosciutto Plantain Egg C...

Ham & Cheese Egg Muffins

Mini Crustless Quiche Cups with Sau...

9 Keto Egg Cups

Ham and Egg Cups

Veggie Egg Bites

Cheese and Veggie Egg Cups

Breakfast Egg Muffins Recipe (Egg C...

Make-Ahead Egg and Cheese Mini Muff...

Mini Broccoli Quiches

Copycat Starbucks Egg Bites

Keto Egg Cups

Egg Bites

Prosciutto Baked Egg Cups

Best Ever Egg Muffin Cups

Mexican Breakfast Cups Recipe

Egg Nests with Hash Browns

The most viewed egg cups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine