On the Go! Crustless Chipotle Egg Cups

I love these Crustless Chipotle Egg Cups (or as some people call them breakfast egg muffin cups). They are my “go to” for an easy meal prep breakfast. You can make a batch in under an hour, freeze them for later and have a quick breakfast for 24 days! I eat one for breakfast with a banana and a hot cup of tea. I even take them in a cooler frozen when traveling.

Previously published on March 13, 2018, updated with new pictures and information.

Quick easy breakfast in 1 1/2 min! Low in WW Points

Of course these healthy breakfast egg cups with ham are best in my opinion right out of the oven but they still are delicious reheated for a quick breakfast.  Just pop them into the microwave for about 1 1/2 minutes. Serve one with a bowl of fresh fruit and you have a delicious and filling breakfast. Only 1 Smart Point per cup with the Freestyle Weight Watcher Plan! If you want to shave off more calories, just leave out the cheese, ham or bacon. I tend to like a lot of protein in mine and since I only eat one for breakfast, 101 calories per cup is fine for me.

Add in your own ingredients!

Make it your own by adding other ingredients such as spinach, red pepper, broccoli, chives – whatever you desire! You can switch up the cheese as well. Try to stick to the same amount though if you’re looking to keep the calories down. My favorite ones are by far- the egg cups with ham. I’ll add other things but I have to have the ham!

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FAQ About Healthy Breakfast Egg Muffin Cups:

How to Make Chipotle Egg Cups in Pictures:

Combine garlic, onion, ham and jalapeño in a food processor (paid link). Pulse until finely chopped.

In a mixing bowl, (mine is the Nutrimill Artiste Mixer (paid link) – love that one!), combine eggs, bacon, ham mixture, salt, pepper and homemade chipotle seasoning (paid link).

Spray silicone muffin cups (paid link) with cooking spray. In this case I don’t recommend the olive oil mister (paid link). The non-stick cooking spray (paid link) does the best job to prevent the egg cups from sticking.

Scoop about 1/4 c. of egg mixture into each cup. Try a get a little of the “good stuff,” at the bottom of the bowl for each egg cup. Distribute the shredded cheese evenly over each cup.

Bake in a preheat 350° oven for 18-30 minutes. All ovens are different, mine takes about 18 minutes because it’s convection but my parent’s oven takes about 25. Just watch and bake until set.

Allow egg cups to cool for about 5 minutes. Set a timer. Then remove by sliding a knife around the egg and using a fork to lift out the cup.

Allow to cool, then flash freeze on a baking sheet (paid link) lined with parchment paper (paid link) until solid.

Store in vacuum sealed bags (paid link) in the freezer.

When ready to eat, microwave for about 1 minute and serve with a side of fruit. Enjoy your breakfast on the go!

On the Go! Crustless Chipotle Egg Cups

Gourmet Done Skinny

Make up a batch of these Crustless Chipotle Egg Cups and always have breakfast ready in a jiffy!  I routinely make a batch or two of these and flash freeze them on a cookie sheet, then transfer to ziplock bags in my freezer. When I need breakfast, I microwave one for 1 min 15 seconds.  Packed with protein and goodness for only 1 point! One thing to note, use silicone muffin pans.  They "pop" right out! Otherwise you spend too much time cleaning the metal tins even if you spray them heavily.

Weight Watchers Points: Blue 1 Smart Point; Green program 3 Smart Points; Purple 1 Smart Point

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Breakfast

Cuisine American

Servings 24 egg cups

Calories 101 kcal

Ingredients

  

1x2x3x

• 20 whole eggs
• 3 cloves garlic
• 1/4 c. onion
• 6 oz ham
• 1/2 jalapeño
• 1/2 t. kosher salt
• black pepper to taste
• 12 T. crumbled bacon I like to use the Kirkland brand from Costco
• 1 T. Chipotle Seasoning or use whatever you like
• 4 oz reduced cheddar shredded (about 1 cup shredded)
• non-stick cooking spray on this one use Pam or I use the Kirkland brand - not the olive oil spray from mister-see notes

Instructions

 

• Preheat oven to 350°. Spray silicone muffin cups (2 sets of 12) with cooking spray and place cups on a cookie sheet.
• In a food processor (or chop by hand), combine: garlic, onion, ham and jalapeño. Lightly pulse until finely chopped.
• In a large mixing bowl, mix eggs, salt and pepper, chipotle seasoning and bacon. I like to use my Nutrimill Artiste Mixer.
• Scoop about 1/4 c. of egg mixture into each cup. Try a get a little of the "good stuff," at the bottom of the bowl for each egg cup. Distribute the shredded cheese evenly over each cup.
• Bake 18-30 min until set. You don't want them overdone. Every oven is different. If you use a convection oven, bake time is about 18 min, where as a regular oven may take up to 30 min. Take them out when they don't, "jiggle," when you gently shake the pan.
• Allow egg cups to sit 5 minutes before removing them to platter.
• Carefully remove each egg cup with two forks on either side, or sometimes I run a knife around each up before I pull them out. Transfer to a plate to cool.
• When cool, transfer to a cookie sheet and place in the freezer. Flash freeze for at least 10-20 min then put into vacuum sealed bags.
• When ready to eat, place egg cup on a plate and microwave for about 1 minute 15 seconds. Or if you have time reheat in toaster oven until warm.

Notes

This recipe was adapted from Skinnytaste Loaded Baked Omelet Muffins. I just love Gina's recipes! Check her out! Usually I like to use olive oil from my Olive Oil Sprayer but in this case, non-stick cooking spray works much better. The egg mixture sticks when you use the olive oil sprayer.

Nutrition

Serving: 1gCalories: 101kcalCarbohydrates: 2.2gProtein: 8.6gFat: 6.2gSaturated Fat: 2.1gCholesterol: 161.7mgSodium: 281.2mgFiber: 0.6gSugar: 0.3gVitamin A: 72.8IUVitamin C: 2.8mg

Keyword easy breakfast, healthy egg cups, homemade chipotle seasoning

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