Egg Poppers

You know those mornings when everyone is running behind schedule and there’s no time for breakfast? Well, I’ve got you covered. Grab an Egg Popper, pop it in the microwave, and then pop it in your mouth! It’s that easy. All you have to do is make a batch of poppers on Sunday and you will have a hot breakfast all week long. You can even cater to individual tastes . . . your vegetarian wants a tomato and scallion popper, your carnivore wants ham and cheese, while you like mushroom, swiss and spinach . . . they are so easy to make you won’t mind customizing them!

To get started, whisk 12 eggs together in a mixing bowl and add salt, pepper, and whatever spices you like in your eggs (I add dried basil and garlic powder while my husband adds hot sauce). Set the eggs aside and prepare your add ins (if you like your eggs plain, skip this part). If you are using veggies, saute them. If you’re adding meat, cook and dice it. If you want cheese, shred it. You get the picture. Next, using cooking spray or butter, generously grease a muffin pan. Lastly, add whatever mixture your are using to each muffin cup and slowly pour the whisked egg mixture on top, filling each cup about ¾ of the way up (give a little stir to each cup to blend the mixture a tad). Bake in a preheated 350º oven for roughly 15 minutes. Let cool a few minutes before removing from muffin tin.

If you are going to save to poppers for later consumption, put in air tight container and refrigerate. When ready to eat, just pop in the microwave for 30 seconds and head out the door with a warm, protein packed breakfast! They also make a really great lunch: warm a popper and serve with a light side salad. Ooh la la, how French!!

Ingredients:

• 12 eggs
• salt, pepper, and other spices you like
• add ins such as veggies, meat and cheese
• cooking spray or butter

Tips for Success

Egg poppers are almost foolproof, but sticking is the one problem that can frustrate you. Be really generous with the cooking spray or butter, getting into the corners of each cup. A silicone muffin pan or paper liners sprayed with a little oil also work well.

• Whisk the eggs until no streaks of white remain. A splash of milk makes them a bit fluffier if you like.
• Squeeze cooked spinach and pat sauteed vegetables dry so the poppers do not get watery.
• Fill the cups only about 3/4 full. The eggs puff up in the oven and settle back as they cool.
• The poppers are done when the centers are set and no longer jiggly. Eggs should be cooked until firm, which is 160 degrees F.
• Run a thin knife or spatula around the edge of each cup to release them easily.

Favorite Add In Combinations

Here are a few combinations we love in our house.

• Spinach, mushroom and swiss cheese
• Diced ham and cheddar
• Tomato, scallion and fresh basil
• Red pepper, onion and pepper jack for a little kick
• Crumbled cooked sausage with green peppers
• Broccoli and sharp cheddar

Plan on about 2 tablespoons of add ins per cup so there is plenty of room for the egg. Any meat you use should be fully cooked before it goes in the pan.

Make Ahead and Storage

Let the poppers cool completely before storing. Keep them in an airtight container in the refrigerator for up to 4 days, which covers most of the work week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat frozen poppers in the microwave for about 60 to 90 seconds, or thaw them overnight in the refrigerator and warm them for 30 seconds. Make sure they are hot all the way through.

How to Serve Them

Eat them on the go, tuck one into a toasted English muffin for a breakfast sandwich, or serve a few with fresh fruit and toast for a relaxed weekend brunch. They are also a handy option to bring to a brunch potluck.

Frequently Asked Questions

Can I use only egg whites?

Yes. Use about 2 egg whites for each whole egg. They will be a little more delicate, so grease the pan well.

Why did my poppers deflate?

That is completely normal. Eggs puff up from steam as they bake and settle as they cool.

Mandy

Egg Poppers

Make ahead baked egg cups you can customize with vegetables, meat and cheese, perfect for grab and go breakfasts all week long.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 12 poppers

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 12 eggs
• salt and pepper to taste
• other spices you like such as dried basil, garlic powder or hot sauce
• add ins such as veggies, meat and cheese sauteed, cooked and diced, or shredded
• cooking spray or butter for the pan

Method

 

1. Preheat the oven to 350 degrees F.
2. Whisk the eggs in a mixing bowl and season with salt, pepper and any spices you like. Set aside.
3. Prepare your add ins. Saute any vegetables, cook and dice any meat and shred any cheese.
4. Generously grease a 12 cup muffin pan with cooking spray or butter.
5. Divide the add ins among the muffin cups.
6. Slowly pour the egg mixture over the top, filling each cup about 3/4 full, and give each cup a little stir.
7. Bake for about 15 minutes, until set.
8. Let cool a few minutes before removing from the pan.
9. To save for later, refrigerate in an airtight container. Reheat in the microwave for about 30 seconds.

Notes

Make a batch on Sunday for hot breakfasts all week. Customize each cup to individual tastes.