Breakfast On The Go: Baked Egg Cups

Before I got into hardboiled eggs, these egg cups were my savior and now that I’ve made a recent batch they might be making a come back in my weekly eating schedule.

They are beyond easy to make, you can store them in a refrigerated container all week, and they’re something you can take with you to heat up at work.

Two ways to make these – either a cracked egg keeping the yolk in tact or as more of a scramble.

For either you will want a muffin tin with olive oil, butter, or baking spray to keep them from sticking.

  1. To make the cracked egg version, either just crack the egg right in and bake on it’s own or line the muffin tin with turkey bacon, sliced deli meat, or any other protein.
  2. To make the scramble version simply whisk a few eggs in a small bowl with salt and pepper to taste. Add diced veggies or decide protein (ham/turkey/bacon), and pour the egg so that it fill the muffin cup about 3/4 of the way.

As you know, I do things a little different each time I do them so I’ve played with all of the below baking options and they all work. To test them simply slide a knife in the middle and if it comes out clean from the scramble you are done. It takes a little trial and error but they will continue to firm up once removed and left to rest.

  • Bake in the oven at 350 for 20-30 minutes for fully cooked eggs
  • Bake int he oven at 350 for 12-15 minutes for runny yolks
  • Bake in the oven at 375 for 15-20 minutes for fully cooked eggs a bit faster

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