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Recipe Card Collection:  Egg Cupcakes, A Juliet and Joe Original

Back in February I got tricked into buying an “As Seen on TV” item called “Flippin’ Fantastic.”  Yes, I’m a sucker for infomercials, but I was super psyched at the notion of making 12 sandwich sized omelets to have in the freezer for busy mornings.  (And to be clear, all mornings are busy because I steal every second of extra sleep that I possibly can.)  Future blog post spoiler alert:  the device was awful. I mean TERRIBLE.  But I really wanted these magical egg dreams to come true.

I looked at seven or eight muffin-tin egg recipes before coming up with this.  Joe loves them. I have adored them, too. I eat them plain or on a toasted whole grain English muffin.  Since Joe is so excited for them, I’ll let his name “stick.”  For an easy, on-the-go breakfast, here’s what we’re up to this week:

collage egg cupcake

Juliet and Joe’s Egg “Cupcakes”


12 eggs

½ cup 2% milk

Salt and Pepper to taste

Non-stick cooking spray


Fillings: (makes 12 each, so plan accordingly!)


12 turkey breakfast sausage links, cut up

6 oz. steamed spinach, drained

½ an onion, diced or sliced, browned in 1 tsp. of olive oil



8 oz. diced ham (If you’re using pre-diced, packaged ham, be sure it is drained!)

4 oz. shredded cheddar cheese

(Combine these two ingredients in a bowl and mix together.)

Everyone Loves Bacon:

12 slices bacon, cooked, drained, and crumbled

4 oz. shredded cheddar cheese


*Preheat the oven to 350° F.  

*Spray a standard cupcake pan with the cooking spray. (You might say muffin pan, but I’m talking standard 12-portion pans, NOT the jumbo muffin pans.)


*Beat eggs, add milk, mix well.


*Layer your chosen ingredients in each well, filling ½ – ¾ full.  (Filling yields:  as I slice the sausage, I count the number of pieces per link, so each cupcake will have the equivalent of one link. Usually it is 8 slices. Ham and cheese mixture is approximately ¼ cup for each well.  Crumbled bacon:  1 slice of bacon is approximately 1 tbs. crumbled.)


*Pour ¼ cup of the egg mixture into each well.  These work best when filled almost to the top.  Too full and the outside will scorch while the inside remains too loose.



*Bake in preheated oven for 12-15 minutes, or until just set.

*Remove from oven and let stand for 3-5 minutes.  Remove with rubber spatula while still warm. NOTE: If you sprayed the pan and let it sit for a while, the top edges of your muffins may stick.  Loosen edges with a thin knife. Also, non-cheese versions will stick more than cheese versions.

*Season with salt and pepper to taste.

*Eat warm or store in the fridge for up to three days. They freeze and reheat well, too!


Now for the more verbose information, opinions, and experiences:

You don’t need 12 eggs.  You can stretch your eggs with milk. BUT…if you want a full portion of egg protein, it’s easier this way. They also firm up nicely with this 12 eggs : ½ cup milk ratio.

I didn’t include salt in my recipe.  Three reasons:

  1. My palate fluctuates so much lately, adding salt in advance isn’t always working out. I have to add it when I’m eating.
  2. Salt is way too personal for me to dictate.
  3. Ham and bacon are both salty, so the base recipe needs to be neutral. When I first made these, I salted the egg mixture and poured it over ham and cheese.  It was CRAZY salty.

I am NOT a measurer. I eyeball everything when I cook from scratch. Measuring is for baking and other people’s recipes. We (Joe and I) aren’t dieters, so measuring and erring on the side of conservative meat and dairy was slightly painful for me. It’s working out, but cooking is creative!  Load up those wells!  Bear in mind, ¼ cup of the egg mixture is the ideal liquid. One beaten egg- no water or milk- is just under ¼ cup by itself.  

Wrap each muffin in wax paper, place them in a Ziploc gallon freezer bag, and stick them in the fridge. If you’re not going to eat them in three days’ time, put the whole bag in the freezer.  



Reheat times, keeping the cupcake wrapped in wax paper, per my microwave (please don’t hate on me if your appliance has different cook times):

From fridge:  30 seconds on HIGH

From frozen: 30 seconds on 30% power, then flip and

         30 seconds more on 30% power, then

         40 seconds on HIGH


Have fun with these.  A dash of cayenne pepper in the egg mixture is divine!  Use mushrooms and onions and peppers and salsa….this is a fantastic way to use up anything leftover in the fridge. Some people prefer butter to grease the pan or saute the onion. Sprinkle cheese on top during the final four minutes of baking.


My best guess at calories and fat- and these are approximations per cupcake:

Turkey Sausage with Spinach and Onion: 126 calories, 6.65 grams of fat

Ham and Cheese: 125 calories, 7.88 grams of fat

Bacon and Cheese: 151 calories, 11 grams of fat

Ideas to save the calories:

*Reduce or replace the olive oil for the onion. That’s what hiked up the calorie and fat content in the “healthier” ones I made.

*Reduced fat cheese.  I just don’t do that.

*More veggies, less meat. That’s great for me but impossible for Joe.

Let me know what worked for you, or what didn’t!  Enjoy…and hit the snooze button. Breakfast is already done!