Easy Breakfast Egg Cups - 3 Ways
These protein-packed Breakfast Egg Cups make meal prepping and eating on-the-go exciting with 3 different flavors – chipotle sweet potato, verde and fajita!
These protein-packed Breakfast Egg Cups make meal prepping and eating on-the-go exciting with 3 different flavors – chipotle sweet potato, verde and fajita!
- 1/4 teaspoon salt
- 1/2 teaspoon salt
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 cup grated parmesan cheese
- cooking spray
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 2 tablespoons chopped cilantro
- 1/2 teaspoon chipotle powder
- 2 cups shredded mozzarella cheese
- 2 medium bell peppers
- 1 medium sweet potato
- 12 pete and gerry's organic eggs
- 12 pete and gerry's organic eggs
- 4 4-ounce cans diced green chiles
- 12 pete and gerry's organic eggs
- Carbohydrate 4.74847637238254 g
- Cholesterol 25.442222244516 mg
- Fat 6.63304634249392 g
- Fiber 0.837767546201332 g
- Protein 10.2180167446706 g
- Saturated Fat 4.12319513381531 g
- Serving Size 1 1 egg cups per recipe (71g)
- Sodium 268.215218981467 mg
- Sugar 3.91070882618121 g
- Trans Fat 0.361147524603328 g
- Calories 119 calories
Step-by-step
- Gather all ingredients for the three varieties of Easy Breakfast Egg Cups.
- Prepare your muffin tin with cooking spray.
- Whisk the Pete and Gerry's organic eggs in a bowl.
- Chop the bell peppers and sweet potato according to the specific flavor variations.
- Mix in the respective cheeses, spices like salt, paprika, onion powder, garlic powder, black pepper, cumin, chipotle powder, and canned diced green chiles.
- Pour the egg mixtures evenly into the greased muffin tin cups.
- Bake until the eggs are set and slightly golden on top.
- Cool slightly before serving.
Overbeating the egg mixture incorporates too much air, causing the cups to puff dramatically in the oven and then deflate into dense, rubbery discs upon cooling. Whisking the eggs just until the whites and yolks are fully combined preserves a tender crumb and prevents a tough, spongy texture. Thoroughly greasing the muffin tin with cooking spray or utilizing silicone liners ensures the baked eggs release cleanly without tearing the delicate edges. Baking at 350 degrees Fahrenheit for approximately fifteen to twenty minutes provides gentle, even heat that sets the proteins without overcooking the outer perimeter. Sweet potatoes require a prior roast or steam to tenderize fully before incorporating, as raw cubes will not soften in the brief baking window of the eggs. Adjusting the fillings requires simple swaps, such as substituting dairy-free shredded cheese at a one-to-one ratio for those avoiding lactose, or swapping bell peppers for poblano chiles depending on seasonal availability at the market. Storing the cooled portions in an airtight container in the refrigerator for up to four days maintains optimal quality, while reheating them gently in the microwave takes less than thirty seconds.
