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
- 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
- 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!
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.