Baked Egg Cups with Zucchini and Onion

Baked Egg Cups

Baked Egg Cups

These tasty egg cups can be frozen and reheated, making them a perfect quick breakfast. They’re great for brunch, as well – like small, crustless quiches.

Also, very simple to prepare, so if you need to whip up something quickly, these work well.

I love a recipe that works for feeding us dinner/breakfast/brunch but also gives some leftovers to use later. Cook once, eat twice or more!


Baked Egg Cups with Zucchini and Onion

Cook Time25 mins

Hands-On Time10 mins


  • 1 cup zucchini finely chopped
  • ½ cup onion finely chopped
  • 10 eggs
  • ½ cup fat free half and half
  • ¼ cup milk
  • ½ tsp. salt
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ¼ tsp. black pepper


  • Spray a muffin tin with non-stick spray.

  • Divide the zucchini and onion between cups.

  • Whisk together remaining ingredients until well combined and divide between muffin tins.

  • Bake at 350° until set, about 25 minutes.


These can be made ahead and reheated in the microwave. To freeze, place cooked cups on a baking sheet in the freezer for two hours and then transfer to a ziplock bag. Thaw in refrigerator overnight.

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