Individual Beef & Cheddar Egg Cups

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 12

These beef and cheddar egg cups turn a classic baked egg dish into cozy, individual portions. Made in a cupcake tray, they’re fluffy, flavorful, and easy to prepare ahead for nourishing breakfasts or snacks throughout the week.

Ingredients

• 12 large eggs

• ½ lb ground beef

• ½ white onion, finely diced

• Salt and pepper, to taste

• 1½ cups shredded cheddar cheese (can use vegan cheese)

• 1 tbsp avocado oil

• Spray avocado oil (for the pan)

Directions:

1. Preheat the oven
   Preheat oven to 400°F. Lightly spray a 12-cup muffin tin with avocado oil and set aside.

2. Cook the filling
   Heat avocado oil in a frying pan over medium-low heat.
   Add diced onion and cook until soft and fragrant, about 3 minutes.

3. Brown the beef
   Add ground beef to the pan and increase heat to medium.
   Break into crumbles, season with salt and pepper, and cook until fully browned.
   Remove from heat and let cool slightly.

4. Prepare your egg cups
   In a large bowl, crack all 12 eggs and whisk until light and fluffy.
   Season gently with salt and pepper.

5. Assemble the egg cups
   Spoon a small amount of the beef and onion mixture evenly into each muffin cup.
   Pour the whisked eggs over the filling, filling each cup about ¾ full.
   Sprinkle cheddar cheese (and any additional veggies) evenly over the tops.

6. Bake
   Bake at 400°F for 18–22 minutes, or until the egg cups are set in the center and lightly golden around the edges.

7. Cool & serve
   Let rest for 5 minutes before gently removing from the pan.
   Enjoy warm, or allow to cool completely for easy grab-and-go meals.

Recipe led and inspired by Cameron