Baked egg cups are a protein-packed, customizable breakfast featuring whisked eggs baked with fresh vegetables, cheese, and turkey pepperoni, paired with creamy avocado toast. Perfect for meal prep or weekend brunch.
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Line a 12-cup muffin tin with paper liners and crack one large egg into each liner.
Customize your egg cups by adding your desired chopped vegetables and pepperoni to each cup. The video shows combinations like pepperoni with green peppers and mushrooms; zucchini with red peppers and green onions; and broccoli with red onion and orange peppers.
Season all the egg cups with salt, black pepper, and a garlic & herb seasoning blend.
Top the egg cups with shredded cheddar and mozzarella cheese.
Garnish with freshly chopped parsley.
Bake in a preheated oven at 350°F (175°C) for 20 minutes.
While the eggs are baking, prepare the avocado toast. Drizzle olive oil over two slices of bread.
Toast the bread in an air fryer at 400°F (200°C) for 3 minutes, or until golden and crisp.
Halve an avocado, peel one half, and thinly slice it.
To prevent browning, squeeze a little lime juice over the avocado slices. Season with salt and red pepper flakes.
Once the toast is ready, carefully arrange the seasoned avocado slices on top.
Remove the egg cups from the oven and let them cool for a few minutes before handling.
Serve the baked egg cups on a bed of arugula with the avocado toast. Drizzle with sriracha if desired.
Store baked egg cups in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven for 8–10 minutes or microwave for 1–2 minutes. Freeze for up to 2 months; thaw overnight and reheat gently.
muffin tin · silicone muffin cups (optional, for easier removal)
Yes. Baked egg cups keep refrigerated for up to 5 days and can be reheated in a 350°F oven for 8–10 minutes or microwaved for 1–2 minutes.
Use cooked bacon, sausage, ham, or omit entirely for a vegetarian version. Cheese and vegetables provide plenty of flavor.
Bake until the eggs are set but still slightly jiggly in the center, about 20–25 minutes at 350°F. They will continue to cook slightly as they cool.
Yes. Cool completely, wrap individually, and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently in the oven.
Grease your muffin tin thoroughly with butter or cooking spray before filling.
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