Egg Cupcakes

by Kristina Grum
Originally Published: 

These egg cupcakes are a favorite breakfast in our house. It’s a guarantee that our kids will eat them for 3 reasons: 1. They like eggs. 2. They get to choose what they put in them and they help make them. 3. I call them cupcakes. They’ll eat anything that’s called a cupcake.

Egg Cupcakes

Ingredients*: Eggs, Spinach, Cheese, Turkey Sausage


Spray your cupcake tins with cooking spray (I use olive oil cooking spray but canola or vegetable work fine too).

Crack one egg and scramble it with a fork in a bowl. (I will say here that it drives my husband crazy that I mix one egg at a time. I’ve mixed all the eggs in the past and then can never get the right amount into the cupcake tin so I’m really just making it easier on myself.)

Add 1 egg to each cupcake tin. 1 egg = one cupcake

Add the other ingredients. For this one, we added a little chopped spinach, turkey sausage, and American cheese. You can either add these ingredients to the tin before you add the egg or you can add them to the egg when it’s already in the tin. If you add them to the egg, take the fork and mix them around a bit.

Bake at 425* for 20 minutes. (You’ll know they are done because the edges will start to brown.)

These egg cupcakes freeze amazingly well. I cook them first, let them cool, and then wrap each one individually in saran wrap. I then put them collectively into a large gallon sized Ziploc bag. To defrost, it’s best to put them in the refrigerator the night before, but if you forget, no worries – defrost them in the microwave slowly.

I love this recipe because you can make a bunch ahead of time and then you always have easy eggs to feed the kids. One morning we were rushing out the door and I heated the egg cupcakes up, cut them into small pieces, and put them into a red Solo cup with a fork. The girls were able to eat hot eggs on the way to school. Even though we were running late, I was able to get a hot breakfast into them.

Hope you enjoy them, too!

*The options of add-ins are endless. Here are a few that we’ve done: • peppers • onions • bacon • cheese • spinach • broccoli • zucchini • sausage • mushrooms • pepperoni • ham • turkey (think Thanksgiving dinner!) • potatoes • chicken – shredded or diced

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