Easy Breakfast Egg Cups - 3 Ways

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while maintaining flavor.

cooked bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon reduces fat while ham is often less expensive.

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.

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 eggs are cooked through. Let cool for 10 minutes, then use a toothpick and a spoon to loosen the sides and lift them out.

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 diced 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 eggs are cooked through. Let cool for 10 minutes, then use a toothpick and a spoon to loosen the sides and lift them out.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens