clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy Brunch Egg Cups - A Family Feast

Easy Brunch Egg Cups (& Make-Your-Own Brunch Bar Ideas)

  • Prep Time: 5 mins
  • Cook Time: 2 mins
  • Total Time: 7 minutes
  • Yield: 6 servings


This recipe is written for 6 servings, however feel free to adapt the recipe and quantities based on the number of people at your brunch. The various packages of filling ingredients will definitely serve more than 6 people.


Base Ingredients

  • 6 8-ounce microwave-safe ramekins (available at Target)
  • Non-stick cooking spray
  • 1 dozen Simply Balanced Cage-free eggs, 2 per portion

Fillings (Note: Quantities will vary based on the combinations you choose to add. Each Egg Cup used approximately ¼ cup of mixed fillings and ¼ cup of cheese total.)

  • Diced, fresh green and red peppers
  • Diced onion
  • Fresh Spinach, julienned
  • Sun dried tomatoes in oil, drained and sliced
  • Archer Farms Applewood Thick Cut Bacon, cooked and diced
  • Sliced deli ham, diced
  • Cooked sausage, diced
  • Pesto (jarred or fresh)
  • Sun dried tomatoes (jarred)
  • Fresh grape tomatoes, quartered
  • Market Pantry brand shredded Cheddar Jack Blend
  • Market Pantry brand shredded Mozzarella
  • Market Pantry brand sliced Swiss cheese, diced


  1. Lightly spray each ramekin with non-stick cooking spray.
  2. Add 2 eggs to each ramekin and beat well with a fork. (Alternately, in a small to medium bowl, beat the twelve eggs and divide evenly between the six prepared ramekins.)
  3. Add the filling ingredients and cheese depending on which version you will be making (see below for recommended flavor pairings) and gently stir to combine.
  4. Place filled egg cup in microwave one at a time, cover and heat on high for 30 seconds. Remove, stir and place back in the microwave uncovered and heat on high for 45 – 60 seconds or until puffed up and cooked in the center. If the center of the eggs are a little wet, remove them anyway as they will continue to cook in the hot dish. (Be careful as the ramekins get hot so use pot holders).
  5. Repeat for the remaining egg cups and serve immediately.


For the Vegetarian
2 tablespoons diced peppers, 2 teaspoons diced onion, 2 tablespoons fresh spinach, 2 teaspoons sliced sun dried tomatoes, ¼ cup cheese of your choice
For the Meat lovers
2 tablespoons diced bacon, 1 tablespoon diced ham, 2 tablespoons diced sausage, ¼ cup cheese of your choice
For the Caprese
2 tablespoons grape tomato pieces, 2 tablespoons sausage, 1 teaspoon pesto (gently swirled in at the end), ¼ cup mozzarella cheese
For the Lorraine
2 tablespoons ham, 2 tablespoons Swiss cheese, 2 tablespoons sliced spinach, 2 teaspoons diced onion