Baked Egg Cups - KNEP - Kentucky Nutrition Education Program


Baked Egg Cups

Receta en Español
Servings:6Serving Size:1 egg cupRecipe Cost:$3.00Cost per Serving:$.50
Baked Egg Cups

Who says you can only eat these at breakfast? They’re so good, you may find yourself craving them for dinner.


  • Cooking spray
  • 6 slices of thin cut deli style turkey or ham
  • 6 eggs
  • Pepper
  • ½ cup finely shredded 2% cheddar cheese
  • ½ cup diced red and green bell pepper (or vegetables of choice)


  1. Preheat oven to 350°F.
  2. Spray 6 muffin tin cups with cooking spray.
  3. Arrange meat slices so they linethe muffin cup.
  4. Break an egg into each cup, gently breaking the yolk with a sharp knife.
  5. Season lightly with pepper, if desired, and sprinkle in diced peppers (or vegetables of choice).
  6. Place muffin tin in oven and cook for 15 minutes. If eggs are not firm, return to oven and check them every minute until they are firm.
  7. Remove from oven and quickly sprinkle with shredded cheese. Serve right away.

Make it a Meal

  • Baked Egg Cup
  • Toast
  • Fresh fruit
  • Low-fat milk
Source: Adapted from Vanessa Lair, Madison County Extension Volunteer


Cut calories by drinking water or unsweetened drinks. Soda, energy drinks, and sports drinks are a major source of added sugar and calories in American diets.

Nutrition facts per serving: 110 calories; 5 g total fat; 2 g saturated fat; 0 g trans fat; 225 mg cholesterol; 360 mg sodium; 3 g carbohydrate; 0 g fiber; 13 g protein; 10% Daily Value of vitamin A; 20% Daily Value of Vitamin C; 6% Daily Value of calcium; 6% Daily Value of iron