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My mother used to make these all the time for my family, so I'm just carrying on the tradition. They're quick to put together, and while they're in the oven I go get ready for the day. My children loved them, even when they were toddlers. —Lisa Walder, Urbana, Illinois
This recipe is:
Quick
Nutritional Facts 2 eggs equals 238 calories, 15 g fat (7 g saturated fat), 452 mg cholesterol, 551 mg sodium, 3 g carbohydrate, 0 fiber, 22 g protein.
Originally published as Eggs in Muffin Cups in Simple & Delicious January/February 2009, p31
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Reviewed on May. 08, 2013 by LinDalmer
A Gluten free recipe!
Reviewed on Apr. 08, 2013 by PJGurganus
Do you think you could use sliced bacon in this recipe?
Reviewed on Nov. 17, 2012 by germanycook
Quick and easy! Nice to pop in the oven with something else and forget about breakfast for 20 minutes. I used ham and it was yummy, the exposed edges did get crispy but not enough to matter. This recipe would be awesome for overnight company too, cuz it's hard to make eggs for alot of people and get them ready at the same time!
Reviewed on Sep. 11, 2012 by pamdevone
I like the idea of this recipe, it was quick fast and easy. I used this recipe with turkey instead of roast beef and it came out very good.
Reviewed on Aug. 11, 2012 by Sillyman1
I put my own twist on this recipe today and it turned out great!My family likes scrambled eggs. Thus, I scrambled 6 eggs, salt, pepper, little milk, and one large tablespoon of cottage cheese. This lightens up the heaviness of the eggs (lower fat).I also used thinly sliced ham and processes cheese slices.One suggestion: I noted that the sliced ham edges burned. Next time I will cover with foil for the first half of baking time and then uncover to allow for crisping.I would definitely make this recipe again!
I put my own twist on this recipe today and it turned out great!
My family likes scrambled eggs. Thus, I scrambled 6 eggs, salt, pepper, little milk, and one large tablespoon of cottage cheese. This lightens up the heaviness of the eggs (lower fat).
I also used thinly sliced ham and processes cheese slices.
One suggestion: I noted that the sliced ham edges burned. Next time I will cover with foil for the first half of baking time and then uncover to allow for crisping.
I would definitely make this recipe again!
Reviewed on Nov. 27, 2011 by 1275
I never thought of putting eggs to this use before! Instead of using sliced roast beef, I used sliced ham instead. Tastes just as good! I also added a sprinkle of cheese on top- delicious! This makes a cute and simple breakfast or even a light supper! For a variation, try whisking the egg, some cheese, salt and pepper and pour into "meat cup".
Reviewed on Apr. 28, 2011 by mummymom
This is one of my culinary concoction. I did not think that someone could hack my brain so amazingly! Bravo!
Reviewed on Apr. 11, 2011 by grandma-s
The recipe calls for 12 eggs yet you only use 6 for 6 servings!!!
Reviewed on Jan. 30, 2011 by amyjplatt@optonline.net
This was very good. I baked them at 350 degrees for 20 minutes and they came out fine. Just be sure the ham or whatever you choose to put on the bottom extends above the rim of the muffin tin as it is a bit difficult to remove them if you don't do that (as I found out). Next time I will put some grated Parmesan cheese on top.
Reviewed on Jan. 27, 2011 by ebers
I used deli sliced turkey instead of the beef. I put it in the oven when the temperature was at 135 degrees because I was hungry and wanted to get it going!! It turned out perfect. I cooked mine for 25 minutes. I will make this again!
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