These fast breakfast egg cups are a delicious and fast breakfast recipe perfect for busy families! Easy to assemble and bake while getting kids moving out the door.
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I have been struggling lately with eating breakfast. Truthfully, it’s always a struggle for me to get anything into my belly besides coffee. I know it’s not healthy and have been trying to get more nutrition at breakfast. Cereal does the trick, but sometimes I need something a wee bit more substantial. I remembered the egg cups I used to make for the kids on the weekends (you know the ones?) and realized that there was absolutely no reason I couldn’t make a more nutrient filled version of them. And I’m glad I did! These are so easy and tasty that I make variations of them often.
For a Gluten-free version: sub out the bread for a gluten-free variety. Or, simply skip it in favor of zucchini, mushroom, or other veggies on the bottom. I would recommend cooking the veggie for a minute or so in the microwave or oven, first, to remove the liquid content prior to going into your egg cup.
I get them cooking in the oven while I’m getting everyone up and ready, by the time we are ready for breakfast…they are done! Best of all, they are easy to carry on the go. I’m hoping you find the reminder of these tasty breakfast cups useful as well.
The version of egg cups I made today uses a wheat bread, uncured Applegate bacon, portabella mushroom, eggs, and fresh parsley. Try different versions of bread (I love pumpernickel!), meat, veggies, and herbs to get your favorite flavors.
Start by spraying your muffin pan well with spray and placing a square of your bread into the bottom of the muffin tin. Press the bread down fairly well. I am a fan of taking off the crusts and using the best part…the center (yes, I am one of THOSE crust-less people) for my breakfast cups. If you do use a thicker type of bread be sure to squish it in fairly well so that your egg will fit in the cups, as well.
I use bacon for my egg cups and wrap the bacon along the outer edges of my bread pressing it into the bread before cracking the egg into the cup. This keeps the egg from overflowing out of it’s container.
TIP: Cook the bacon for a few minutes in the preheating oven or microwave so that it is nice and crispy in your cups later as well as speeding up your cooking time!
Top your egg cups with sliced mushroom, zucchini, tomato, or your choice of veggies and fresh herbs. Bake for 45 min-1 hour or until your meat is cooked (again, another great reason to cook that bacon a bit ahead of time!)
- 6 eggs
- 6 slices of bread
- 6 slices of bacon
- 1 portabello mushroom sliced
- fresh parsley
- Press a square of bread into a greased cupcake pan.
- Wrap a partially cooked piece of bacon around the outer edge of the bread.
- Crack an egg over the bread
- Place a slice of mushroom on the egg.
- Top with fresh herbs.
- Bake for 45 minutes (or less if your meat is cooked prior) until finished.