Breakfast Cups Recipe By Tasty

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BREAKFAST EGG CUPS RECIPE BY TASTY



Breakfast Egg Cups Recipe by Tasty image

Here's what you need: eggs, salt, pepper, fresh spinach, tomato, shredded mozzarella cheese, broccoli, shredded cheddar cheese, turkey bacon, red bell pepper, deli chicken meat

Provided by Tiffany Lo

Categories     Breakfast

Time 30m

Yield 12 servings

Number Of Ingredients 11

12 eggs, beaten
salt, to taste
pepper, to taste
¼ cup fresh spinach, chopped
½ cup tomato, diced
¼ cup shredded mozzarella cheese, or to taste
⅓ cup broccoli, chopped
¼ cup shredded cheddar cheese, or to taste
½ cup turkey bacon, chopped
½ red bell pepper, diced
¼ deli chicken meat, diced

Steps:

  • Preheat oven to 350°F (180°F).
  • Beat eggs and season with salt and pepper, to taste.
  • Add eggs halfway into each tin of a greased muffin tin.
  • Add desired toppings.
  • Bake for 20 minutes.
  • Eat now or keep in airtight container in the fridge. Heat when ready to eat.
  • Enjoy!

Nutrition Facts : Calories 132 calories, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 10 grams, Sugar 0 grams

BREAKFAST CUPS RECIPE BY TASTY



Breakfast Cups Recipe by Tasty image

Here's what you need: Phyllo pastry sheets, egg wash, olive oil, eggs, roe, milk, truffle oil, micro herb, salt and pepper

Provided by Lorna Maseko

Categories     Breakfast

Yield 3 cups

Number Of Ingredients 9

2 Phyllo pastry sheets
1 egg wash
1 tablespoon olive oil
5 eggs, mixed
2 tablespoons roe, or caviar
½ cup milk
1 tablespoon truffle oil
micro herb, to garnish
salt and pepper

Steps:

  • Preheat the oven to 180° C.
  • Cut phyllo pastry into medium sized squares. Then brush pastry with egg wash.
  • Place two pastry sheets into a baking tray, then into the oven for 10 min until golden brown.
  • Crack 5 eggs into a bowl, add milk, chopped parsley, salt and pepper then whisk. Drizzle olive oil into a pan at low heat. Cook eggs until fluffy and scrambled then drizzle truffle oil and fold in.
  • Fill the phyllo cups with scrambled eggs, top up with a little roe or caviar and garnish with micro herbs and serve.

Nutrition Facts : Calories 289 calories, Carbohydrate 3 grams, Fat 22 grams, Fiber 0 grams, Protein 19 grams, Sugar 2 grams

PUFF PASTRY BREAKFAST CUPS RECIPE BY TASTY



Puff Pastry Breakfast Cups Recipe by Tasty image

Here's what you need: puff pastry, water, eggs, egg wash, olive oil, orange bell pepper, red bell pepper, salt, pepper, bacon, shredded cheddar cheese, fresh chives

Provided by Katie Aubin

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 12

2 sheets puff pastry
¼ cup water
6 eggs
egg wash
1 tablespoon olive oil
1 orange bell pepper, diced
1 red bell pepper, diced
1 teaspoon salt
1 teaspoon pepper, divided
8 strips bacon, cooked and finely diced
1 cup shredded cheddar cheese
¼ cup fresh chives, finely chopped

Steps:

  • Preheat oven to 350°F (180°C).
  • Make three vertical cuts from top to bottom of each puff pastry sheet. The cuts should be about 2.5-inches (6-cm) apart. Repeat horizontally to make 18 squares.
  • Brush a square pastry lightly with water then place another square on top of it. Cut off any uneven edges. Repeat with the remaining squares.
  • Place the square pairs about 1-inch apart on a baking sheet, and brush the top of each with the egg wash.
  • Bake for 20 minutes or until pastry is a pale golden color. Remove from oven and let cool.
  • In a large pan, combine olive oil, peppers, salt and pepper. Cook for 8 minutes or until the peppers have softened.
  • Cut a rectangle in the middle of each square puff pastry and push it down. Fill the inside of the puff with a thin layer of bacon, cheddar cheese, and peppers. Use a small spoon or utensil to push the layers down. Carefully crack an egg on top.
  • Bake for an additional 20 minutes or until egg white is no longer translucent or runny.
  • Serve with pepper and chives.
  • Enjoy!

Nutrition Facts : Calories 908 calories, Carbohydrate 43 grams, Fat 65 grams, Fiber 2 grams, Protein 37 grams, Sugar 3 grams

BREAKFAST CUPS



Breakfast Cups image

This is a good way to get the morning going. Just give yourself about an hour. They are filling and versatile. Kids can also help some.

Provided by Jennicaakes

Categories     Breakfast and Brunch     Eggs     Breakfast Sandwich Recipes

Time 30m

Yield 18

Number Of Ingredients 7

cooking spray
18 refrigerated biscuits (unbaked)
8 ounces breakfast sausage
7 large eggs
½ cup milk
salt and ground black pepper to taste
1 cup mild shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
  • Roll out biscuit dough on a lightly floured surface to form 5-inch rounds. Place each round in the prepared muffin cups, pressing into the base and sides to form a dough cup.
  • Cook and stir sausage in a skillet over medium-high heat until browned and cooked through, 5 to 10 minutes; drain fat. Spoon sausage into dough cups.
  • Whisk eggs, milk, salt, and pepper together in a bowl until well-beaten. Pour egg mixture into each dough cup, filling each just below the top of the biscuit dough. Sprinkle Cheddar cheese on top of egg mixture.
  • Bake in the preheated oven until eggs are set and biscuit dough is golden, 15 to 18 minutes.

Nutrition Facts : Calories 190.4 calories, Carbohydrate 13.6 g, Cholesterol 88.3 mg, Fat 11.4 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 4.3 g, Sodium 496.6 mg, Sugar 2.7 g

SCRAMBLED EGG HASH BROWN CUPS



Scrambled Egg Hash Brown Cups image

They may look like muffins, but these cuties pack my favorite breakfast all-stars like eggs, hash browns and bacon. Grab one and get munching. -Talon DiMare, Bullhead City, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 1 dozen.

Number Of Ingredients 7

1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes
6 large eggs
1/2 cup 2% milk
1/8 teaspoon salt
1 tablespoon butter
10 thick-sliced bacon strips, cooked and crumbled
1-1/4 cups shredded cheddar-Monterey Jack cheese, divided

Steps:

  • Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes., Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese. , Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.

Nutrition Facts : Calories 180 calories, Fat 10g fat (5g saturated fat), Cholesterol 113mg cholesterol, Sodium 487mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

EGG WHITE BREAKFAST CUPS (UNDER 50 CALORIES) RECIPE BY TASTY



Egg White Breakfast Cups (Under 50 Calories) Recipe by Tasty image

Here's what you need: spinach, roma tomato, egg white, salt, pepper

Provided by Robin Broadfoot

Categories     Breakfast

Time 30m

Yield 6 servings

Number Of Ingredients 5

2 cups spinach, 14 calories
1 roma tomato, 11 calories
2 cups egg white, 250 calories
salt, to taste, 0 calories
½ teaspoon pepper, 0 calories

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Lightly grease a muffin tin.
  • Then divide equally the spinach across 6 cups.
  • Dice the tomato, then fill the cups with the tomato and egg whites.
  • Season with salt and pepper.
  • Bake for 15 minutes, or until the whites have set.
  • Serve hot.
  • Enjoy!

Nutrition Facts : Calories 139 calories, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 12 grams, Sugar 0 grams

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