Marie Saba

From My Kitchen To Yours

Baked Egg Cups

These easy baked egg cups are my new favorite recipe! 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!

Baked Egg Cups

Ingredients

Cooking spray or butter, for pan

12 large eggs

½ cup heavy whipping cream

1 cup shredded gouda cheese

Salt and pepper

For serving: salsa or pico de gallo, bacon or sausage, avocado, tomatoes, toast

Instructions

Preheat oven to 375 degrees F and grease a 12-cup muffin tin with cooking spray or butter. Crack an egg into each cup. Add 2 teaspoons cream to each cup (do not stir). Top with shredded cheese, salt and pepper.
Bake until eggs are cooked through, about 12-15 minutes. Switch oven to broil and broil for 1 to 2 minutes, to just barely brown the top. Cool for 5 minutes in the muffin tin.
Run a butter knife around the edges of each egg cup. Using the butter knife and a spoon, gently scoop the egg cups out of the muffin tin and serve.

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