Easy Breakfast Egg Cups - 3 Ways
User Reviews
5
8 reviews
Excellent
Easy Breakfast Egg Cups - 3 Ways
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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!
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Ingredients
For the Chipotle Sweet Potato Egg Cups
- cooking spray
- 1 medium sweet potato
- 1/2 cup Parmesan Cheese grated
- 1 teaspoon black pepper freshly ground
- 1/2 teaspoon salt
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 12 eggs Pete and Gerry's Organic brand
For the Verde Egg Cups
- cooking spray
- 12 eggs Pete and Gerry's Organic brand
- 4 (4-ounce) cans diced green chiles
- 2 cups mozzarella cheese shredded
- 1 teaspoon black pepper freshly ground
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 tablespoons cilantro chopped
For the Fajita Egg Cups
- cooking spray
- 12 eggs Pete and Gerry's Organic brand
- 2 medium bell pepper
- 2 cups mozzarella cheese shredded
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin ground
Instructions
For the Chipotle Sweet Potato Egg Cups
- Preheat oven to 350°F. Generously spray 12 cups of a regular muffin tin with cooking spray.
- Peel the sweet potato. Using a box grater, grate the peeled sweet potato so it resembles shredded cheese. You should get about 2 1/2 - 3 cups of shredded sweet potato.
- In a medium bowl, add the shredded sweet potato, Parmesan cheese, black pepper, salt, chipotle powder, garlic powder and onion powder. Mix together with a fork until fully combined.
- Scoop about 1/4 cup of the sweet potato mixture into the bottom of each muffin cup, and press down on the bottom and sides to form a crust.
- Carefully break an egg into each muffin cup. Sprinkle the tops with a small pinch of black pepper.
- Bake for 15-18 minutes, until the whites of the eggs are cooked through and the yolks are cooked to your liking. Let cool for 10 minutes, then use a toothpick and a spoon to loosen the sides and lift them out.
For the Verde Egg Cups
- Preheat oven to 350°F. Generously spray 12 cups of a regular muffin tin with cooking spray.
- In a large bowl or measuring cup, whisk together the eggs.
- Pour the diced green chiles into a large mesh strainer and press down with the back of a spoon to remove as much of the moisture as possible.
- In a medium bowl, add the drained diced green chiles, shredded mozzarella cheese, black pepper, onion powder, garlic powder and salt. Mix together with a fork until fully combined.
- Evenly distribute and scoop the green chile mixture into each muffin cup.
- Fill each cup about 3/4 full with whisked eggs. Sprinkle the tops with a small pinch of chopped cilantro.
- Bake for 18-20 minutes, until the the eggs are cooked through. Let cool for 10 minutes, then use a toothpick and a spoon to loosen the sides and lift them out.
For the Fajita Egg Cups
- Preheat oven to 350°F. Generously spray 12 cups of a regular muffin tin with cooking spray.
- In a large bowl or measuring cup, whisk together the eggs.
- Cut and dice the bell peppers, making sure to discard the tops..
- In a medium bowl, add the dice bell peppers, shredded mozzarella cheese, salt, black pepper, paprika, onion powder, garlic powder and ground cumin. Mix together with a fork until fully combined.
- Evenly distribute and scoop the bell pepper mixture into each muffin cup.
- Fill each cup about 3/4 full with whisked eggs.
- Bake for 18-20 minutes, until the the eggs are cooked through. Let cool for 10 minutes, then use a toothpick and a spoon to loosen the sides and lift them out.
Notes
- To store, place muffins in an airtight container in the fridge for up to 5 days until ready to eat. When you’re ready to heat them up, heat them in the microwave in 15-second increments on high until they’re completely warmed through.
- To freeze, let muffins completely cool. Once cooled, individually wrap each egg cup with plastic wrap. Then place all the cups in a freezer-safe zip top storage bag and freeze.
- Nutritional estimate is for the Chipotle Sweet Potato Egg Cup variety. Estimates for the other varieties will vary.
Nutrition Information
Show Details
Serving
1Chipotle Sweet Potato Egg Cup
Calories
96kcal
(5%)
Carbohydrates
3g
(1%)
Protein
8g
(16%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0g
(0%)
Cholesterol
186mg
(62%)
Sodium
221mg
(9%)
Potassium
111mg
(2%)
Fiber
0g
(0%)
Sugar
1g
(2%)
Vitamin A
2100IU
(42%)
Vitamin C
2.5mg
(3%)
Calcium
70mg
(7%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 12egg
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Serving | 1Chipotle Sweet Potato Egg Cup | |
| Calories | 96kcal | 5% |
| Carbohydrates | 3g | 1% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0g | 0% |
| Cholesterol | 186mg | 62% |
| Sodium | 221mg | 9% |
| Potassium | 111mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 2100IU | 42% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 70mg | 7% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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