Baked egg cups

Baked egg cups

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What can I put in egg cups?

This breakfast will become a repeat favorite because they are so good! The best part about baked egg cups, is you can customize with whatever you have on hand. The variations are endless!

Meal prepping a few things over the weekend is starting to get into a habit for me and I’m not mad about it! It’s a way to set myself up for success during the week. I usually don’t make something for more than 3 days – because by then I want something new!

However – these baked egg cups, I could literally eat every day and never get tired of them! I had enough for 3 days worth, so tomorrow I will be said to have to choose something else for breakfast!

Having a bag of frozen shredded hash browns in my freezer is always a great idea – you can add them to soups, make potato pancakes, I’ve added hash browns with eggs and cheese and cooked them in my baby mini dash waffle maker. (If you don’t have one of these – ask for one for Christmas)!

Getting back to the hash browns, I decided to defrost a cup and use that as my base (you don’t have to pre-cook them).

Jenn-Cooks Baked Egg cups

Super easy baked egg cups!
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 3

Ingredients
  

  • 1 cup shredded frozen hashbrowns defrosted
  • 1/2 cup chopped frozen broccoli defrosted
  • 2 baby bell pepper chopped
  • 1/4 cup diced red onion chopped
  • 4 slices Jenni-O brand turkey bacon cooked and chopped
  • 6 eggs
  • 1/4 cup shredded cheddar cheese
  • 1 tsp everything but the bagel seasoning

Instructions
 

  • In a muffin tin – add 6 muffin liners – I used ones that are parchment paper and higher than normal muffin cups.
  • Add a few tablespoons of the hash browns in the bottom of each cup.
  • Divide the vegetables between the cups
  • Divide the turkey bacon between the cups
  • Crack one egg in each cup
  • Divide the cheese over each cup
  • Bake at 375 for 20 minutes. Less if you like a runnier egg!

Notes

I am following the Blue plan on Weight Watchers – each egg cup is only 1 point, you can 2 for 2 points, 3 for 2 points! I ate 2 with my breakfast and it was plenty! 
The best part is you can mix these up however you want.  I used vegetables that were leftover at the end of the week.  You could had ham and broccoli and cheese, or leftover taco meat, bell peppers and salsa, if you don’t have frozen hashbrowns, you could shred an idaho potato and then add your favorite toppings!
Keyword how to make baked egg cups
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To reheat these during the week – here are a few methods that would work. You can reheat on a microwave safe plate for 2 minutes.

I reheated them in the oven for 10 minutes at 375.

You could reheat the in an air fryer – 5-7 minutes at 360.

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5 comments

    • I just place them in a gallon Ziploc bag – and then when I make them for breakfast I either warm them in the microwave, or reheat in the oven for 10 minutes at 350 on a cookie sheet OR you can heat them up at 350 for 5 minutes in an air fryer.

    • I put them in ziploc bags – but you can also freeze them. I reheat them in the microwave for 1.5 minutes – or you can reheat them in the air fryer for 5 minutes at 360 degrees.

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