These easy baked egg cups are my new favorite recipe! Lately I’ve been trying to eat less sugar and more protein, and these have been a lifesaver. With the cream and gouda cheese on top, they are so wonderfully satisfying and help keep me going all morning without cravings for caffeine or carbs.
These baked egg cups couldn’t be easier to make — you just crack eggs into a greased muffin tin, top with cream, cheese, salt and pepper, and bake! I like to broil for 2 minutes at the end to get a nicely browned top, too.
You can enjoy them with bacon, toast or avocado for breakfast, or try them with a simple green salad for a quick lunch. Store the egg cups in the refrigerator in a sealed container, and heat up individually whenever you need a snack.
Although I like to keep them simple, you can get creative with additions — try cooked bacon, sausage, onions, peppers or herbs! Feel free to change up the cheese, as well! I love gouda but cheddar, gruyere, Parmesan or almost any other combo would be delish!