Easy Breakfast Cups

I found this recipe while browsing through Pinterest. I found many versions but wanted to adapt this for my own taste and use lower fat ingredients. I tried using an english muffin but it did not work out,it tears too easily. I tried a soft burrito wrap too but it was either too soggy in the end or chewy. I am going to try my next recipe using a whole wheat pancake. This would be a great breakfast to make visitors or to change up your normal breakfast routine.


Eggcup Finished


6 Organic Eggs

6 slices of thin deli turkey

1 Package of shredded cheddar,swiss or your favorite cheese

1 muffin tin

6 Slices of Whole wheat bread(crust removed)

Butter or cooking spray

Spices and seasoning

6 Cherry tomatoes


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I have experimented with various versions of this dish, the photos show a version using sliced deli turkey,organic whole wheat bread,organic egg,thin sliced swiss cheese,shredded cheddar cheese and large cherry tomatoes.

You can add pre-cooked bacon,ham,soy sausage,turkey sausage,veggie cheese or go gluten free or vegetarian. I will make a veggie version soon and post the photos. I want to experiment with using zucchini,eggplant, butternut squash or white potatoes.


Spray or butter 1 muffin tin or 6 medium sized ramekins.

If using wheat bread it’s easier to form the bread to the muffin tin/ramekin if you flatten or roll the bread to make it more pliable and easier to work with. Remove the crust, I used a rolling pin to flatten out the bread layer. Instead of bread you could use shredded hash browns.

Next spray the ramekin or muffin tin with cooking spray or coat with butter,then add the rolled bread slice,add sliced meat, layer thin slice of cheese around the well you created with the bread, crack a raw egg into the ramekin. Add 1/8 cup of shredded cheese over the egg. I added the sliced cherry tomato on the top. Salt,pepper to taste.

Bake at 350 for 20 minutes or until egg is cooked to your preference. I like my eggs well cooked and I browned the cheese and tomato under the broiler.

Tip: To check for light,medium or well cooked egg,shake the muffin tin to see how the egg well shakes, it if looks too loose bake it a little longer. For my well done egg I baked for about 30 minutes.

Serve with a few slices of avocado,top with sour cream or salsa.

Calories depend on what type of bread and cheese you use.

For this recipe I estimate 230 calories and 25 carbs.



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