Breakfast Egg Cups

This shop for breakfast egg cups has been compensated by Collective Bias, Inc. and its advertiser.  All opinions are mine alone. #BackToButterball #CollectiveBias

Back-to-school has me totally exhausted. During summer break, I would sleep in till at least 7 or 8 am. Now it’s up at 6:15 and the kids are out the door by 7.  And I’m NOT a morning person.  The kids however, ARE morning people and love a breakfast that needs to be cooked. I hear ya kids, I love a good warm omelet and some french toast too but on school days, that is just not happening. What we need are quick meals and that’s why I love making egg cups. 

Egg cups are the perfect size for breakfast AND they are grab n’ go. The best part is that you can make a couple of batches of these ahead of time, place them in your fridge and you have breakfast covered for the entire week.  An entire week of breakfasts made in only 30 minutes!  It makes mornings run so much smoother.

I’m a big fan of anything that can be made in muffin tins.  It really is the perfect portion size for kids. When making my last batch of eggs cups, I decided to add a bit more to them instead of just eggs in order to make them more like an omelet.  I picked up some Butterball® Ground Turkey at Walmart and also got a green pepper and some cheese.  

I use ground turkey in place of beef in a lot of recipes as a better alternative than beef. Ground turkey is so versatile and can be used in so many recipes. Butterball ground turkey is all natural with no artificial ingredients.

The recipe for these egg cups is so easy. And what I love about them is that you can add whatever ingredients you have on hand. It’s a great way to use up extra veggies that are lurking in your fridge.

Print

Breakfast Egg Cups

Course Breakfast

Keyword egg cups

Servings 12

Author Kelly

Ingredients

• 12 eggs
• 1/2 lb Butterball Fresh Ground Turkey
• green pepper
• shredded cheese any variety
• salt and pepper to taste

Instructions

1. Brown and drain the ground turkey
2. Dice the green pepper into small pieces
3. Crack one egg into each muffin tin and scramble
4. Add ground turkey and peppers to each tin
5. Top with shredded cheese
6. Bake at 350 for 20-25 minutes
7. Salt and pepper to taste when done baking

I used green bell pepper and shredded cheddar cheese but again, you can use whatever you have on hand. Red bell pepper, onions, tomato pepper jack, colby cheese.  All of those ingredients would work and taste amazing.

These egg cups are delicious and the kids are able to grab them out of the fridge and pop them in the microwave on their own.  It’s one less task that I have to do in the morning which is always a good thing.

Here are the egg cups before the cheese.  One egg is perfect for each opening of the muffin tin. Then just add ground turkey and your choice of veggies.

And top with cheese!

You can save $1.00 on any ONE (1) package of Butterball® Ground Turkey. This coupon expires on 10/31 or while supplies last.  

MAKE SURE TO PIN THESE EGG CUPS 

To get more recipe ideas, be sure to check out the Butterball site here.

For another delicious breakfast recipe, check out my cinnamon roll french toast bake