Baked Egg Cups

Yield: 12 cups Active time: 5 to 10 minutes Total time: 35 minutes January 2, 2020

During the school year I have zero time to make breakfast, but making sure kids have a good, protein-filled breakfast can make a big difference in their school day.

These egg cups are easy to make ahead of time and reheat in the morning, and because they’re made in individual portions, they can be customized for individual tastes. At their base, they’re nothing more than eggs, milk, and cheese. Add leftover veggies, caramelized onions, jalapeños, or whatever you like for the grown-ups.

Recipe from The Lemon Bowl.


  • 12 large eggs
  • 1/2 cup whole milk
  • 6 slices Canadian bacon diced
  • 1/4 cup minced scallions
  • 4 oz. shredded sharp cheddar cheese
  • Salt and pepper to taste


Pre-heat oven to 350º and spray a muffin pan well with cooking spray (or use a silicone pan).

In a large bowl, whisk together eggs and milk until light and fluffy. Stir in the Canadian bacon, scallions, salt, and pepper.

Divide egg mixture evenly between 12 muffin tins (about 1/3 cup each) then sprinkle evenly with sharp cheddar.

Bake until eggs are set, 25 to 30 minutes. Let cool slightly to ensure eggs are set before removing from pan to serve.

Store in the refrigerator for up to 5 days. Reheat in the microwave for 30 to 40 seconds at 70% power.

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