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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
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 24 egg cups
Calories 101 kcal

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
 

  • 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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