Your new favorite on-the-go breakfast is here — Green Chile Beef Egg Cups!
With the school year starting and mornings getting busier, a quick, satisfying breakfast that travels well is essential. These Green Chile Beef Egg Cups are a perfect solution: savory, protein-packed, and simple to prepare ahead of time. They work equally well as a weekday breakfast, a portable snack, or a protein-rich addition to brunch.
These egg cups require just a few ingredients and minimal hands-on time. They rehearse beautifully — bake a batch on Sunday and reheat individual cups throughout the week. This recipe is naturally gluten-free, grain-free, dairy-free, and fits Paleo and Whole30-style eating, depending on the ingredients you choose.
Step One: Brown the ground beef
Begin by heating a tablespoon of olive oil in a large skillet over medium-high heat. Add finely diced onion and ground beef, breaking the meat up with a spoon as it cooks. Brown the beef until it is fully cooked and no pink remains, about 5–7 minutes. Stir in a can of chopped green chiles, kosher salt, freshly ground black pepper, and a pinch of cumin to taste. Allow the flavors to meld for a minute or two, then remove from heat.
Step Two: Whisk the eggs
In a medium bowl, whisk together large eggs and a quarter cup of unsweetened full-fat coconut milk until the mixture is smooth and slightly frothy. The coconut milk adds a creamy texture without imparting a coconut flavor when used in this small amount. If you prefer, substitute an equal amount of dairy or another milk alternative for a different texture.
Step Three: Assemble and bake the egg cups
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners. Evenly divide the cooked beef mixture among the muffin cups, filling each about halfway. Pour the egg mixture over the beef in each cup, leaving a little room at the top to prevent overflow. Bake for about 20 minutes, or until the egg cups are set and lightly golden on top. Remove from oven and allow them to cool slightly before removing from the tin.
These egg cups are ready to eat warm, or you can let them cool completely and store them in an airtight container in the refrigerator for up to 4–5 days. To reheat, microwave one egg cup for 45 seconds to 1 minute, depending on your microwave. They also freeze well: place cooled egg cups in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag for up to 1–2 months. Reheat from frozen in the microwave or warm gently in a 350°F oven until heated through.
For more make-ahead breakfast ideas, consider other portable options like breakfast burritos or egg muffins with different mix-ins to suit your family’s tastes.
Green Chile Beef Egg Cups
Gluten-Free, Grain-Free, Dairy-Free, Paleo, Whole30
Prep: 10 mins Cook: 20 mins Yield: 12 egg cups
Ingredients
- 1 tablespoon olive oil
- 1/4 small white onion, finely diced
- 1/2 pound ground beef (preferably grass-fed)
- One 4-ounce can chopped green chiles
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 10 large eggs
- 1/4 cup unsweetened full-fat coconut milk
Instructions
- Preheat oven to 375°F (190°C).
- Heat a large skillet over medium-high heat with the olive oil. Add the onion and ground beef and brown, breaking up the meat, until cooked through, about 5–7 minutes.
- Stir in the chopped green chiles, kosher salt, black pepper, and cumin. Mix well and remove from heat.
- Grease a 12-cup muffin tin or line with muffin liners. Evenly distribute the beef mixture among the cups.
- In a bowl, whisk the eggs and coconut milk until combined and slightly frothy. Pour the egg mixture over the beef in each muffin cup, filling nearly to the top.
- Bake for about 20 minutes, until the egg cups are set. Let cool slightly before removing from the tin.
Nutrition information is an approximation and will vary based on exact ingredients and portion sizes.
Tips & Variations
- Swap turkey or chicken sausage for the ground beef for a different flavor profile.
- Add chopped bell pepper, spinach, or a sprinkle of dairy-free cheese if not following dairy-free guidelines.
- For spicier egg cups, use fire-roasted green chiles or add a pinch of chili powder or crushed red pepper.
- To make individual serving packs for the freezer, cool completely, then freeze on a tray before transferring to a sealed bag. Reheat directly from frozen.
Additional Info
Author: Alex Snodgrass
Servings: 12 Egg Cups
Photography and styling credit: Jess Gaertner Creative (credit retained without external link).