Description
These egg cups are our go-to breakfast to make ahead when our weekdays are extra busy. You can use turkey, ham, or bacon to keep things exciting. They’re easy to make, packed with protein, and they re-heat in the microwave like a dream.
Ingredients
For Turkey/and or Ham Egg Cups
- 1 tablespoon avocado oil, or light olive oil
- 12 thin slices of turkey and/or ham lunch meat (you could choose all of one type of meat or do half and half)
- 12 large eggs
- kosher salt
- black pepper
- optional: 1 tablespoon finely chopped fresh herbs (such as: rosemary, thyme, oregano, sage, or chives)
For Bacon Egg Cups
- 12 strips of bacon
- 12 large eggs
- Kosher Salt
- black pepper
- optional: 1 tablespoon finely chopped fresh herbs (such as: rosemary, thyme, oregano, sage, or chives)
Instructions
- Prepare: Preheat your oven to 350 degrees Fahrenheit. For the turkey/ham egg cups lightly grease each muffin cavity with olive oil or avocado oil. NOTE: skip this step with the bacon egg cups.
- Fill the muffin cups: For the turkey and/or ham egg cups: Using the greased pan place one piece of turkey or ham into each cavity of the muffin pan using your fingers – or a shot glass – to press the lunch meat into the bottom of the muffin cavity. Crack an egg into a ramekin and gently pour the egg into the turkey/ham filled cavity – repeat until all of the muffin cups have been filled. Sprinkle each egg with salt and pepper and your herbs of choice. For the bacon egg cups: wrap one piece of bacon into each muffin cavity so that one edge of the bacon is touching the bottom of the muffin cavity (remember, you don’t need to grease the pan for these). Crack an egg into a small bowl and gently pour the egg into the bacon filled cavity – repeat until all of the muffin cups have been filled. Sprinkle each egg with kosher salt and pepper, and your herbs of choice (if using).
- Bake: Bake 15 to 20 minutes. Note: if making 24 eggs, you can bake both muffin pans, on separate racks in the oven, at the same time. You will know they are done once the egg whites turn white, and the yolks are mostly solid, yet slightly jiggly.
- Cool: Allow the egg cups to cool for 10 to 15 minutes, just enough to handle – gently use a butter knife to carefully remove them from their muffin cavities.
- To Serve: Once the eggs have cooled enough to handle you can serve them. Enjoy.
- To store for later: Allow them to cool completely (after they have been removed from the pan) and store them in an air tight container in the fridge for up to 1 week.
- To reheat: If saving the muffin cups for later you can reheat them gently in the microwave once you are ready to eat them. They reheat beautifully, and are just as good leftover as when they are fresh from the oven.
Notes
Serving size – The way I wrote the recipe was for 12 eggs (one muffin pan). You can either choose all of the eggs to be one meat such as turkey, or ham, or bacon. Or, you can choose to make one muffin pan with a mix of each flavor, if you want. If you want to double the recipe, and make 24 eggs, you can click the “2x” button at the top of the recipe card. You can easily bake both muffin pans at the same time. Again, you can do all of one type of meat, or a mix – they are easily interchangeable. The only thing to note is that you don’t need to grease the muffin pans when using the bacon.
Dried herbs – If you don’t have fresh herbs then you can use dried. Although, I would stay away from rosemary because it’s hard when dried, and chives because they are pretty flavorless when dried. Dried oregano, thyme, or sage are good options.
Add cheese – these egg cups are also great with a little sprinkle of cheese on top. We don’t usually do this, but it’s nice to switch up the flavors once and a while.
To make a complete breakfast – We like to serve these egg cups with oatmeal, toast, or fresh fruit for some complex carbs to provide sustainable energy, and round out the meal.
Nutrition facts – Nutrition facts are an estimation. Since there are 3 possible variations to this recipe, I calculated the nutrition facts using 12 eggs (6 servings), that used all turkey meat – this was easiest, and how we most often make this recipe ourselves. If you decide to use ham, or bacon, or a mix, the nutrition facts will vary from the ones given here.
