3 Ways to Make Breakfast Egg Cups
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3 Ways to Make Breakfast Egg Cups

by Isabel Eats

Ingredients

For chipotle sweet potato egg cups

  • 12 Pete & Gerry's eggs
  • Cooking spray
  • 1 medium sweet potato
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

For verde egg cups

  • 12 Pete & Gerry's eggs
  • 4 4-ounce cans diced green chiles
  • 8 ounces mozzarella cheese, shredded
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 tablespoons fresh cilantro, chopped

For fajita egg cups

  • 12 Pete & Gerry's eggs
  • 2 medium bell peppers
  • 8 ounces mozzarella cheese, shredded
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
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3 Ways to Make Breakfast Egg Cups
  • Meals
  • Snacks & Apps

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Yield: 12 egg cups

  • Meals
  • Snacks & Apps

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Yield: 12 egg cups

Ingredients

For chipotle sweet potato egg cups

  • 12 Pete & Gerry's eggs
  • Cooking spray
  • 1 medium sweet potato
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

For verde egg cups

  • 12 Pete & Gerry's eggs
  • 4 4-ounce cans diced green chiles
  • 8 ounces mozzarella cheese, shredded
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 tablespoons fresh cilantro, chopped

For fajita egg cups

  • 12 Pete & Gerry's eggs
  • 2 medium bell peppers
  • 8 ounces mozzarella cheese, shredded
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
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These protein-packed breakfast egg cups make meal prepping and eating on-the-go exciting with three different flavors: chipotle sweet potato, verde, and fajita. They're bound to help your morning, commute, or pre-lunch meetings go smoother.

To make the spicy mayo

  1. In a small bowl, whisk together the mayonnaise, lemon juice and zest, Old Bay seasoning and cayenne. Season with salt.

To make the fried pickles

  1. Pour enough oil into a 3-quart heavy-bottomed saucepan until it reaches a depth of 2 inches. Heat the oil until a deep-fry thermometer reads 350F.
  2. In a food processor, pulse the panko until finely ground.
  3. Place the panko, flour, and egg into 3 separate bowls. Stir the baking powder into the flour.
  4. Working with one pickle spear at a time, dredge in flour, allowing any excess to fall off. Dip each pickle into the egg, then coat evenly in panko.
  5. Working in batches, fry the pickles, turning halfway through, until crisp and light golden brown, 3 to 4 minutes. Using a slotted spoon, remove the pickles and transfer to a paper-towel lined plate. Season immediately with salt and serve with a side of spicy mayo.

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