Baked Egg Cups with Blue Cheese Recipe
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Jump to RecipeThese baked egg cups with blue cheese are a hearty, decadent, and fantastic breakfast recipe! Made with veggies, crumbled savory blue cheese, and scrambled eggs, they are ready in less than 30 minutes.
These blue cheese egg cups are a great on-the-go breakfast idea, or make a great brunch for company. The blue cheese really elevates the flavor of the egg cups, so see our step-by-step photos below and make these today!
Want more modern breakfast recipes? Try our caprese breakfast sandwich, cottage cheese macro bowls, and our favorite Greek yogurt Hollandaise sauce.
I love easy and convenient breakfast ideas, especially ones where I can cook once and enjoy for many meals throughout the week. These baked egg cups with blue cheese are a great way to elevate eggs.
Start by scrambling eggs with some vegetables (I used tomatoes and spinach), folding in some blue cheese, and baking them in muffin tins until done! They are a great 30 minute meal prep breakfast, with delicious pops of savory flavor from the blue cheese, yum!
Why These Baked Eggs Work
- They are light, fluffy, and SO good!
- A great protein rich option for breakfasts.
- Easy to meal prep and make ahead for breakfasts on the go!
- These versatile egg cups are great to add your favorite veggies in.
- Cooks of any skill level can make these by following our step-by-step photos below.
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
The base of this recipe are regular eggs! I used 10 eggs for this recipe, but you could also use the full dozen if you prefer. And blue cheese is the star! Each bite has delicious crumbled blue cheese, both baked in the eggs and also sprinkled on top for added flavor.
I added vegetables like chopped tomatoes and spinach. I love the flavor of the added veggies in the egg bites too.
A few simple spices add a wonderful flavor to each bite! I add onion powder, garlic powder, paprika, salt, and basil for a great complex taste.
Additions and Substitutions
You can add any vegetables you prefer in the egg cups. Roasted red peppers, kale, or sliced olives would add a wonderful briny flavor.
Instead of using cooking spray, you can use cupcake liners or grease the inside of the pan with butter if you prefer.
Make this recipe with egg whites! You can use egg whites, but be sure to increase the number to 14 egg whites, instead of 10 whole eggs.
How To Make This Recipe
Step 1: Crack the eggs in a large bowl, and discard the shells.
Step 2: To the eggs, add the garlic powder, onion powder, paprika, and salt. Whisk well to combine and beat the eggs.
Step 3: Squeeze any excess water from the frozen spinach – you want it to be dry when adding it to the eggs. To the beaten eggs, add the spinach, tomato, and fresh basil. Give it a light stir to break up the ricotta cheese and set aside.
Step 4: Preheat the oven to 400 degrees Fahrenheit. Grease a muffin pan, or line it with cupcake/muffin liners.
Step 5: Pour the egg mixture evenly in the muffin cups – filling them 3/4 of the way full. Sprinkle each egg cup with about 1 tablespoon of blue cheese crumbles.
Step 6: Bake the egg cups for 20-24 minutes, or until the eggs have set. Remove from the oven, and enjoy – top with additional crumbled blue cheese if desired.
Expert Tips
- When chopping the tomatoes, make them roughly the same size. You want the pieces small enough to be consistent in the egg cups.
- Add in your favorite veggies,or mix it up! Add olives, kale, or green onions if you prefer.
- If making this recipe ahead of time, bake the egg cups and store them in the refrigerator. The take just minutes to reheat in the microwave or air fryer.
More Modern 30 Minute Recipes
- Cold Ham and Cheese Camping Sliders with Hawaiian Rolls Recipe
- 30-Minute Frozen Cheese Tortellini Soup Recipe
- Spinach Artichoke Alfredo Pasta
- Copycat Costco Tortellini Pasta Salad Recipe
- Watermelon and Goat Cheese Salad with Tangy Vinaigrette Recipe
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Baked Egg Cups with Blue Cheese
Equipment
- Muffin Tin
- Mixing Bowl
Ingredients
- 10 eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- Pinch red pepper flakes optional for heat
- 1/2 cup frozen spinach thawed
- 1 large tomato diced
- 1/2 cup crumbled blue cheese
- 1 tablespoon fresh basil chopped
Instructions
- Crack the eggs in a large bowl, and discard the shells.
- To the eggs, add the garlic powder, onion powder, paprika, and salt. Whisk well to combine and beat the eggs.
- Squeeze any excess water from the frozen spinach – you want it to be dry when adding it to the eggs. To the beaten eggs, add the spinach, tomato, and fresh basil. Give it a light stir to break up the ricotta cheese and set aside.
- Preheat the oven to 400 degrees Fahrenheit. Grease a muffin pan, or line it with cupcake/muffin liners.
- Pour the egg mixture evenly in the muffin cups – filling them 3/4 of the way full. Sprinkle each egg cup with about 1 tablespoon of blue cheese crumbles.
- Bake the egg cups for 20-24 minutes, or until the eggs have set. Remove from the oven, and enjoy – top with additional crumbled blue cheese if desired.
Notes
- When chopping the tomatoes, make them roughly the same size. You want the pieces small enough to be consistent in the egg cups.
- Add in your favorite veggies,or mix it up! Add olives, kale, or green onions if you prefer.
- If making this recipe ahead of time, bake the egg cups and store them in the refrigerator. The take just minutes to reheat in the microwave or air fryer.
Nutrition
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