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Healthy Southwest Egg Cups

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This Healthy Southwest Egg Cup recipe is easy to make, packed with colorful vegetables and topped off with a little cream cheese. Perfect for a tasty breakfast on the go!

Healthy southwest egg cups on white plate.

Helpful Hints

How long are egg cups good for?

They are good for 4-7 days. Make sure to keep them in a sealed container in the fridge. I use my favorite rectangular deli containers because they are easy to stack and keep organized. 

How do you reheat egg cups?

Just pop these bad boys in the microwave for 20-30 seconds. Breakfast served at record speed! If you notice a little liquid in the bottom of the container, don’t worry! It is totally normal for eggs to release a little moisture. Just blot the egg cup with a paper towel. 

Do egg cups freeze well?

Yes! Make sure the egg cups have cooled completely before putting them in sealed containers or baggies and freezing them. If you want to go the Ziplock baggie route, wrap each egg cup individually with plastic wrap. Otherwise the egg cups may freeze together! 

How do you reheat frozen egg cups?

Put them in the fridge until they’ve thawed. Then microwave them for 30 seconds or until warm!

Can you eat egg cups cold?

You sure can! I can’t say I’m personally a huge fan of cold egg cups but if that’s what tickles your fancy, you do you!

Healthy southwest egg cups on white plate.

Similar Recipes

Below are a few other breakfast recipes perfect for busy mornings!

Healthy southwest egg cups stacked on white plate.

How to Make Healthy Southwest Egg Cups

Healthy Southwest Egg Cups

Yield: 12 egg cups
Prep Time: 15 minutes
Cook Time: 25 minutes
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This Healthy Southwest Egg Cup recipe is easy to make, packed with colorful vegetables and topped off with a little cream cheese. Perfect for a tasty breakfast on the go!

Ingredients
 

  • 1 red bell pepper
  • 1 jalapeno
  • 1 cup corn, (see note 1)
  • 4 oz. plain cream cheese
  • 8 eggs
  • 1/4 cup milk
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • cilantro for garnish, optional

Instructions
 

  • Preheat: Preheat the oven to 350 degrees and spray a muffin pan with nonstick spray. 
  • Prep Vegetables: Drain and rinse the corn (if using canned). Chop the bell pepper into small pieces. Cut the jalapeño into thin rings and remove the seeds. Combine the corn, bell pepper and jalapeño in a small bowl. Then evenly distribute the vegetables amongst the muffin pan. 
  • Add Cream Cheese: Break up the cream cheese into smaller pieces, about the side of a blueberry, and evenly distribute amongst the muffin pan (see note 2). There are usually 3-4 small pieces of cream cheese in each muffin.
  • Prep Egg Mixture: Whisk the eggs, milk, salt and black pepper until well combined. Pour the egg mixture into the muffin pan and distribute evenly (see note 3).
  • Bake: Put the egg cups in the preheated oven for 23-25 minutes or until cooked through. They are done if you can stick a toothpick in the center egg cup and the toothpick comes out clean. 
  • Cool & Enjoy: Let the egg cups cool for 10 minutes. Enjoy immediately or store in a sealed container in the fridge to eat later!

Notes

Note 1: You can use canned or frozen corn. If using frozen, thaw according to package instructions before adding it to the vegetable mixture in step two. 
Note 2 – TIP: Put the cream cheese in the freezer for 5-10 minutes. Then cut it into cubes. This will make it much easier and cleaner to distribute the cream cheese. 
Note 3 – TIP: Make your egg mixture in a large measuring cup instead of a bowl to make it easy to pour the eggs into the muffin pan. 

Nutrition

Serving: 1egg cup | Calories: 94kcal | Carbohydrates: 4g | Protein: 5g | Fat: 6g | Sodium: 234mg | Fiber: 1g | Sugar: 2g
Have you tried this recipe? Let me know what you think! Rate this recipe and leave a comment below.
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Recipe Rating




24 Comments

  1. 5 stars
    I love these! I would be able to fit these into my diet perfectly and still enjoy delicious flavors to start the day.

    Reply

  2. 5 stars
    What a perfect breakfast prep!!! I’m loving this idea! A make ahead breakfast is exactly what I need! Printing this recipe now!

    Reply

  4. 5 stars
    Egg cups are such a great go-to breakfast, but this awesome southwestern flavor profile totally makes them next level!! And I love the corn – never thought to include that in my eggs before but it’s such a good idea!

    Reply

  5. 5 stars
    These egg cups are not only adorable but so healthy and perfect family breakfast. I’m saving this recipe to give it a try. I love the addition of corn.

    Reply

  6. I’m lucky enough to work from home, so I don’t have to worry about grab-and-go breakfasts, but this would still make my mornings easier and faster – and leave more time for enjoying my coffee if I don’t have to prep a whole meal. Delicious!

    Reply

  10. 5 stars
    Yum! I am always looking for more ways for grab and go breakfast. I love how beautiful they are with their many colours, can’t wait to give them a try!

    Reply

  11. 5 stars
    I love make-ahead breakfasts like these egg cups…especially when I have to head out to work early! Love the southwest flavor in these too!

    Reply

  12. 5 stars
    These egg cups look scrumptious! I love that they are healthy, freeze well and stay fresh in the refrigerator. My hubby is always looking for an easy grab and go breakfast option and this fits the bill. Can’t wait to make it!

    Reply