Use What You Have

These easy egg cups are a great way to turn extra vegetables, cheese, and pantry staples into a quick breakfast, lunch, or snack. They’re baked in a muffin pan, easy to customize, and reheat well—perfect for busy weeks and stretching ingredients.

Evaporated milk adds creaminess and protein and is often included in food pantry or food bank boxes, making this recipe especially accessible.

Serving & Storage

• Enjoy warm or at room temperature.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat in the microwave for 30–45 seconds.

Freezer-friendly:
Let egg cups cool completely, then freeze in a freezer-safe container for up to 2 months. Reheat straight from frozen.

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Quick Tip Variations

• Add cooked beans, diced potatoes, or leftover meat if available
• Serve with fruit, toast, or a small bowl for a balanced meal
• Make it kid-friendly by letting everyone choose their own mix-ins