Breakfast Food

The Breakfast Egg Cupcake!

Yummy & Healthy Breakfast On the Go!

I LOVE these! These are great to make on Sunday’s, because they keep in the fridge. I heat up a couple in the morning before work, and then I’m on my way 🙂

I originally started seeing these on Pinterest, and over some time, I’ve customized the recipe to include the ingredients I enjoy eating for breakfast.


Here’s what I do (and it’s always great if you can also do the prep work in advance)


5-6 small red potatoes (boiled for 10-15 minutes, until easily pierced with a fork, then cooled, and diced)
1 1/2 small bell peppers (diced)
1 zucchini (diced)
8 eggs (whisked w/ a couple dashes of salt & pepper)
* I like to whisk my eggs in a measuring cup for easy pouring
4 strips of turkey bacon (diced)
*I line a small baking sheet with parchment paper, add the 4 strips, place in the oven cold, and turn on your oven to 425 degrees, for 20 minutes.

Once all your ingredients are ready, make sure your cupcake pan is sprayed with non-stick spray (I use an olive oil spray)

Add in ingredients, in fill each cup no more than 3/4 full with the eggs, and top off with cheese.

Bake at 350 degrees for 20-25 minutes. I check them at 20 minutes, with a fork. If your fork comes out clean, I pull them out!

Once out of the oven, I run a pairing knife around the sides to loosen, and then use a fork to lift the egg cupcakes out, then ready to eat!

I always like hot sauce on mine, but your choice!

*you can make these meat free
*you can make these without cheese
*other great ingredients – spinach, asparagus, italian sausage







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