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Easy Egg Cups

Easy Egg Cups

These easy, egg bites are a great make-ahead (and freezer-friendly) breakfast for weekly meal prep, yet it's special enough for a brunch crowd, too.

Course Breakfast
Cuisine American
Keyword Egg Cups
Servings 8


  • 10 large eggs
  • 6 ounces cream cheese
  • 4 ounces Gruyere cheese, cubed (or other cheese with strong flavor like cheddar or Asiago)
  • 4 ounces Monterey Jack cheese, cubed (or other cheese that melts well, such as muenster)
  • 1/2 t. salt (or to taste)
  • 1/8 t. pepper (or to taste)
  • 2 slices bacon, crumbled (optional)


  1. Preheat oven to 375, if making in oven. If making in Instant Pot, set trivet into bottom of insert and pour in 1 cup of water.

  2. Combine all ingredients except bacon into a high-powered blender. Starting on low, increase speed to medium (6 or 7 on a Vitamix) gradually for about 10 seconds, or just until well-blended.

  3. Pour evenly into silicone muffin trays. (Will make 14-16 muffins, depending on size of trays). Add bacon bits to each egg cup, if desired.

  4. In Oven: bake at 375 for 18 to 20 minutes, or just until soft and just no longer liquidy. Tops will be slightly browned. 

    In Instant Pot: Cover silicone molds with foil; stack on top of trivet. Cook on High Pressure for 8 minutes, Natural Pressure Release (NPR) for 10 minutes. 

  5. Cool slightly before removing from silicone molds. 

Recipe Notes

These egg cups are bigger, better, easier and cheaper than Starbucks sous-vide egg bites! They are delicious with or without bacon. They are also very versatile and you can substitute any type of cheeses you prefer. They reheat well from the fridge and freeze well (thaw overnight before reheating in the oven or microwave just until warm.)