Egg Breakfast Cups Recipe By Tasty Food

EGG CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Fill a greased muffin tin with your favorite combination of fillings or use the ones we did!
• Whisk eggs in measuring cup and fill up each tin.
• Sprinkle with salt and pepper.
• Bake for about 30 minutes or until a toothpick comes out clean.
• Enjoy!

BREAKFAST EGG CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°F).
• Beat eggs and season with salt and pepper, to taste.
• Add eggs halfway into each tin of a greased muffin tin.
• Add desired toppings.
• Bake for 20 minutes.
• Eat now or keep in airtight container in the fridge. Heat when ready to eat.
• Enjoy!

EGG BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a measuring cup, beat the eggs until smooth. Set aside.
• In a greased muffin tin, place your desired combination of fillings into each muffin cup.
• Season each cup with salt and pepper.
• Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
• Bake for 20 minutes, until set.
• Enjoy!

SAUSAGE & EGG BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Mix sausage, salt, pepper, garlic powder, onion powder, paprika, and dried parsley in a bowl until well combined.
• Grease a muffin tin and start to form shells with the sausage mix. Cover the sides and leave room in the middle for the eggs.
• In a separate bowl, mix the eggs, salt, and pepper.
• Pour egg mixture into the middle of each cup.
• Top with shredded cheese, tomatoes, spinach, or toppings of your choice.
• Bake at 350°F (180°C) for 30 minutes.
• Enjoy!

EGG WHITE BREAKFAST CUPS (UNDER 50 CALORIES) RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Lightly grease a muffin tin.
• Then divide equally the spinach across 6 cups.
• Dice the tomato, then fill the cups with the tomato and egg whites.
• Season with salt and pepper.
• Bake for 15 minutes, or until the whites have set.
• Serve hot.
• Enjoy!

BREAKFAST CUPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
• Roll out biscuit dough on a lightly floured surface to form 5-inch rounds. Place each round in the prepared muffin cups, pressing into the base and sides to form a dough cup.
• Cook and stir sausage in a skillet over medium-high heat until browned and cooked through, 5 to 10 minutes; drain fat. Spoon sausage into dough cups.
• Whisk eggs, milk, salt, and pepper together in a bowl until well-beaten. Pour egg mixture into each dough cup, filling each just below the top of the biscuit dough. Sprinkle Cheddar cheese on top of egg mixture.
• Bake in the preheated oven until eggs are set and biscuit dough is golden, 15 to 18 minutes.

SCRAMBLED EGG HASH BROWN CUPS

Steps:

• Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes., Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese. , Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.

EGG WHITE BREAKFAST CUPS

Steps:

• Preheat over to 350 degrees.
• Use cooking spray to completely grease a 6 muffin tin.
• Place chopped veggies into muffin tins.
• Pour egg whites, equally, over the veggies in the muffin tins.
• Bake for 30 minutes or until egg white are cooked completely.
• Serve hot or refrigerate and reheat for 30 seconds each in microwave.