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Chicken and Egg Cups

Ham and Eggs Cups

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Start your mornings with a delightful twist on breakfast with these Chicken and Egg Cups! These savory cups combine tender chicken slices with fluffy scrambled eggs and gooey melted cheddar cheese, creating a mini omelet experience that’s both satisfying and easy to make. Perfect for busy weekdays or leisurely weekends, they can be whipped up in just 22 minutes. Whether you’re hosting a brunch gathering or prepping meals for the week, these Chicken and Egg Cups are sure to impress everyone at the table. Customize them with your favorite veggies or spices for a personal touch. Once you try this recipe, it’s bound to become a staple in your kitchen!

Ingredients

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  • 6 slices deli-style chicken
  • 6 large eggs
  • 1/2 cup shredded cheddar cheese
  • Black pepper, to taste

Instructions

  1. Preheat the oven to 375°F and lightly coat a muffin tin with non-stick spray.
  2. Line each muffin cup with a slice of chicken, pressing it into shape.
  3. In a skillet, scramble the eggs over medium heat until fluffy but not overcooked.
  4. Fill each chicken-lined cup evenly with scrambled eggs.
  5. Top with shredded cheddar cheese and sprinkle black pepper.
  6. Bake for 10-12 minutes until the cheese is melted and edges are crisp.

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