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Breakfast Egg Cups

These egg cups are the perfect way to eat whole food and get a lot of nutrients in the morning, while being on-the-go. In this recipe, they're made with JOYYA ultrafiltered milk, which has 75% more protein, 30% more calcium, and 25% less sugar than regular milk. They turn out fluffier too! Get creative and experiment with different ingredients!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 15 egg cups


  • 12 eggs I recommend free run or free range
  • 1 cup JOYYA ultrafiltered milk 2% partly skimmed is my favourite
  • 2/3 cup ham chopped into small cubes
  • 1/2 cup cheddar cheese I used a mild, white cheddar from Saputo
  • 1/4 cup Grana Padano or Parmigiano Reggiano cheese I used Saputo Grana Padano
  • 227 g white whole mushrooms chopped
  • 1/4 cup fresh chives
  • 2 small red chili peppers chopped finely
  • 2 tbsp. salted butter
  • sea salt to taste
  • black pepper to taste


  • Pre-heat oven to 350 degrees F.
  • In a medium skillet over medium-high heat, sauté chopped mushrooms in 1 1/2 tbsp. of salted butter. Season your mushrooms with salt and pepper to taste. Continue sautéing until the mushrooms are soft and the moisture has evaporated. Set aside. NOTE: do not add chopped mushrooms directly to egg mixture without sautéing because they will cause your egg cups to be watery.
  • Chop the chives and red chili peppers into fine pieces and set aside. Chop ham into small chunks and set aside as well. Grate the aged cheddar and Grana Padano cheeses.
  • In a large bowl, whisk together eggs and milk. Add salt and black pepper to taste (about 2 tbsp. of each). Add chives, chili peppers, ham, and cheese and stir. Add mushrooms to the egg mixture, once they've cooled for a couple of minutes.
  • Grease a cupcake tin using the other 1/2 tbsp. of butter or a cooking spray. Ensure the bottom and sides are sufficiently coated.
  • Ladle egg mixture into cupcake tin and bake in oven for about 15 minutes, or until a knife stuck in the centre of an egg cup comes out clean.
  • Let stand to cool in cupcake tin or on a wire rack. Serve and enjoy!