How To Make Easy And Healthy Egg Cups

jenni Food 2 Comments

Quick and healthy meals are top of mind when it comes to the new year and back-to-school/back-to-work. Breakfast is the most important meal of the day but it’s also the hardest to prepare because everyone is rushing in the morning (moms, you know what I mean). If you want to sleep in instead of waking up early to prepare breakfast for the kids and your husband (singles can do this too), I suggest you prep the day before and make freezer-friendly food.

I love this recipe because I can bake up a big batch, freeze them, and have them ready for single servings on crazy mornings!

Easy And Healthy Egg Cups



1 dozen organic eggs (I used 6 egg whites and 6 whole eggs for this recipe)
1 onion, diced
1 tomato, diced
1 green peppers, diced
2 links of chorizo, cooked and diced
1/2 cup sharp cheddar cheese, grated
1/2 cup mozarella cheese, grated
a pinch of cayenne pepper (optional)
salt & pepper to taste
butter (to grease the muffin tray)


Easy peasy:

Step 1: Pre-heat the oven to 350 degrees F (175 degrees C)
Step 2: In a measuring cup, whisk eggs until fluffy and slightly foamy. Season to taste then set it aside.
Tip: I used a large measuring cup so it’s easy to pour the eggs in the muffin trays. You can also use a large bowl and then transfer the mixture into a pitcher.
Step 3: Lightly grease the muffin tin with butter (I used two 6-cup muffin trays. You can also use one 12-cup muffin tray.)


Step 4: Fill the muffin cups with the veggies, cheese and chorizo.


Tip: I used 5-6 pieces of chorizo for each cup and strategically arranged them in a circle so you get a piece in every bite.


Step 5: Pour the eggs in the muffin tray


Tip: Gently jiggle the tray/trays to fill in the air pockets


Step 6: Bake at 350 for 15-18 minutes or until completely cooked through (a toothpick inserted in the middle of the muffin will come out without runny egg).
Step 7: Set aside to cool
Step 8: Using a teaspoon, remove the cooked egg cups from the pan


Step 9: Serve with a smile! 🙂


Store the leftovers in a resealable plastic bag and freeze them. To thaw them out, just steam (make sure to damp them after with paper towels to absorb all the moisture) or pop them in the microwave.


If you think you’ll finish the leftovers the day after, just stick them in the refrigerator.


Breakfast to-go


Tip: Sometimes, Aryanna eats breakfast in the car on her way to school so I just put the egg cups in cupcake liners for easy grab-and-go.

Egg cups are good go-to (and to-go) breakfast (actually, you can eat this any time of the day) for the kids and adults. Try this recipe and let me know what you think.

Good morning!

Comments 2

  1. This is such a brilliant idea! I love cheesy omelettes and this is a great way to to enjoy during hectic weekdays! Thanks for sharing the recipe! 🙂

    1. Post

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