Breakfast Egg Cups 5 Ways

Recipe Note

Store any leftovers in an airtight container in the refrigerator for up to five days, and reheat in the microwave or in a low oven until warm. We don’t recommend freezing these, as the texture and consistency of the eggs can change when frozen and thawed.

Breakfast Egg Cup Recipe Variations

If you're eating these every day (or even every week), you might want to branch out with new flavors and textures. Keep things exciting for the palate with these fun twists:

• Sausage and egg cups: Fill the muffin tin cups half-full with cooked ground pork or turkey sausage and crack an egg on top. Sprinkle with ground sage, salt, and pepper. 
• Chicken and egg cups: Fill the muffin tin cups half-full with cooked ground chicken and crack an egg on top. Sprinkle with salt and crushed red pepper flakes. Serve with a drizzle of Ranch Dressing. 
• Sweet potato and egg cups: Grate two large, peeled sweet potato. Fill the muffin tin cups half-full with grated potato and bake for 8-9 minutes. Remove and crack an egg on top of each cup and season with salt, pepper, and garlic powder. Bake for another 12-15 minutes. Serve with ketchup or spicy ketchup. 
• Hash brown and egg cups: Grate two large, peeled potato. Fill the muffin tin cups half-full with grated potato and bake for 8-9 minutes. Remove and crack an egg on top of each cup and season with salt, pepper, onion and garlic powder. Bake for another 12-15 minutes. Serve with spicy ketchup or marinara sauce. 
• Zucchini and egg cups: Grate two large zucchini. Place in a clean kitchen towel and ring out the water. Fill the muffin tin cups half-full with grated zucchini Fill the muffin tin cups half-full with grated potato and bake for 8-9 minutes. Remove and crack an egg on top of each cup and a sprinkle with salt, pepper, and grated parmesan cheese or nutritional yeast. Bake for another 12-15 minutes. Serve with a drizzle of Dreamy Italian Dressing.

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