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.

Jump To Recipe

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!

This post does contain affiliate links which means that if you click on them and/or buy something I may earn a small commission -at no extra cost to you.  I only recommend the things I actually use in my kitchen.  By clicking and buying these items, you help keep my recipe blog running. Thank you!

FAQ About Healthy Breakfast Egg Muffin Cups:

Can you meal prep eggs?

Yes, these definitely make a great meal prep egg breakfast! Make a batch and have breakfast for 24 days or make a double batch and you’ll be set for a long time!

Will eggs stick to cupcake liners?

I find that if you use cupcake lines, they stick. The best way to make these egg cups is to use Silicone Muffin Cups and spray them heavily with a non-stick cooking spray. I usually like to use my oil mister but in this case, it’s better to use non-stick cooking spray as they will stick.

How do you use freeze egg cups?

Allow them to cool (take them out of silicone muffin cups) on a baking sheet lined with parchment paper. Then “flash freeze,” in freezer until frozen. Remove and transfer to vacuum sealed bags or plastic bags.

Jump To Recipe

How to Make Chipotle Egg Cups in Pictures:

Food processor bowl with ham, garlic, jalapenos on a granite counter from Gourmet Done Skinny

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

Nutrimill Artiste Mixer with eggs, ham, bacon, jalapeno and spices from Gourmet Done Skinny

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

2 red silicone muffin cups on a granite counter with cooking spray from Gourmet Done Skinny

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

Red silicone muffin cup filled with egg mixture and cheese sprinkled on top from Gourmet Done Skinny

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.

Red silicone muffin with baked Chipotle Egg Cups from Gourmet Done Skinny

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.

Red silicone muffin cups on a baking sheet lined with parchment paper

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.

Chipotle Egg Cups on a pan zoomed in

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

Chipotle Egg Cups packaged in bags

Store in vacuum sealed bags in the freezer.

Delicious Chipotle Egg Cups ready to eat on a wooden board with red onion, egg, garlic, bacon and jalapeno in the background from Gourmet Done Skinny

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

Tips and sign up form
Print
Delicious Chipotle Egg Cups ready to eat on a wooden board with red onion, egg, garlic, bacon and jalapeno in the background from Gourmet Done Skinny

On the Go! Crustless Chipotle Egg Cups

  • Freestyle Smart Points:1 Freestyle Smart Point per egg cup
  • Author: Gourmet Done Skinny
  • Prep Time: 15
  • Cook Time: 18-25 depending on oven
  • Total Time: about 40 minutes
  • Yield: 24 egg cups 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

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.


Scale

Ingredients

  • 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

  1. Preheat oven to 350°. Spray silicone muffin cups (2 sets of 12) with cooking spray and place cups on a cookie sheet.
  2. In a food processor (or chop by hand), combine: garlic, onion, ham and jalapeño. Lightly pulse until finely chopped.
  3. In a large mixing bowl, mix eggs, salt and pepper, chipotle seasoning and bacon. I like to use my Nutrimill Artiste Mixer.
  4. 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.
  5. 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.
  6. Allow egg cups to sit 5 minutes before removing them to platter.
  7. 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.
  8. 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.
  9. 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.

Want my 20 Best Food and Cooking tips sign from Gourmet Done Skinny on a grey background with beige border and yellow button

7 Replies to "On the Go! Crustless Chipotle Egg Cups"

  • comment-avatar
    Brianna January 29, 2018 (4:08 pm)

    These look great for a high protein breakfast or snack on the go!

    • comment-avatar
      Amy Lawrence January 29, 2018 (5:06 pm)

      Yep! They are! My dad loves them so much! He previously didn’t cook much (he grills) but he loved these so much that he bought the silicone muffin pans and makes them regularly for himself and freezes them for his breakfasts.

  • comment-avatar
    Anna Studstill January 30, 2018 (2:35 am)

    Super easy and great to have for a fast breakfast. I did not get to try it frozen though the other person in my house ate more to them than I expected!

    • comment-avatar
      Amy Lawrence January 30, 2018 (2:41 am)

      Thanks for the comments Anna! Sorry you didn’t get to freeze a few for later. I find that I have that problem as well when I hace guests, I only eat one but my guests may eat 3. Maybe next time!

  • comment-avatar
    Nancy April 12, 2018 (12:39 am)

    Very easy to make and I love that I can make 24 at a time! The chipotle is key. It really makes them very flavorful!

  • comment-avatar
    Carolyn June 12, 2018 (3:57 pm)

    These are absolutely delicious!! I make 24 at a time & freeze. Pop in microwave & off in my ‘office’ (Yukon SUV) to work. Perfect to eat on the road. Thank you Amy & Pat for all your hard work!! Doing a great service for all of us ‘in a rut’ cooks making cooking & eating fun again!!!👋

Leave a reply

Your email address will not be published.