Breakfast Egg Roll Cups (Print Version)

Cheesy eggs and veggies baked inside crisp egg roll wrappers for a flavorful, portable breakfast bite.

# Components:

→ Egg Roll Cups

01 - 6 egg roll wrappers
02 - Nonstick cooking spray

→ Egg Filling

03 - 6 large eggs
04 - 1/4 cup whole milk
05 - 3/4 cup shredded cheddar cheese
06 - 1/2 cup diced bell pepper
07 - 1/2 cup chopped fresh spinach
08 - 1/3 cup diced cooked ham (optional)
09 - 2 spring onions, thinly sliced
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon smoked paprika (optional)

# Directions:

01 - Preheat oven to 375°F (190°C). Lightly coat a 12-cup muffin tin with nonstick cooking spray.
02 - Press one egg roll wrapper gently into each of 6 muffin cups, folding edges to fit.
03 - In a mixing bowl, whisk together eggs, milk, salt, black pepper, and smoked paprika until thoroughly combined.
04 - Add shredded cheddar cheese, diced bell pepper, spinach, spring onions, and cooked ham if using. Stir to evenly distribute.
05 - Divide the egg mixture evenly among the lined muffin cups.
06 - Bake for 18 to 20 minutes, or until eggs are set and wrappers are golden and crisp.
07 - Allow to cool in the tin for 2 to 3 minutes before removing. Serve warm.

# Expert Advice:

01 -
  • Uses refrigerated or pantry staples you likely have right now
  • Ready from start to finish in just over half an hour
  • Easy to customize for picky eaters or veggie lovers
  • Bakes all in one tray for quick cleanup
02 -
  • High in protein and easy to make ahead
  • These breakfast cups freeze and reheat beautifully
  • Flexible for meat lovers or vegetarians
03 -
  • Press the wrappers gently into the muffin tin to avoid tearing but make sure corners are standing up for extra crunch
  • When whisking the eggs be patient and mix until completely smooth for a lighter texture
  • Do not skip greasing the pan It guarantees easy cleanup and an intact golden crust

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