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Your new favorite on-the-go breakfast is here — Green Chile Beef Egg Cups!

Green Chile Beef Egg Cups

School has begun! Well, at least for a lot of us. If you haven’t yet started school, it’s coming soon and I am sure you’re feeling a little anxious about getting a wholesome breakfast in, yet doing it quickly. These Green Chile Beef Egg Cups are the answer to your prayers. Or my Make-Ahead Breakfast Burritos for plenty of options for everyone at breakfast!

Green Chile Beef Egg Cups

Not only do these egg cups take very little effort to make when meal prepping on a Sunday, but they are seriously delicious! Plus, you’ll only need a few ingredients.

Green Chile Beef Egg Cups

step one: brown the ground beef

To start this recipe, you’ll first you brown the meat in a skillet with onions, a can of green chiles, some salt, pepper and cumin. Then divide the ground beef mixture in your prepared muffin pan.

Green Chile Beef Egg Cups

step two: whisk the eggs

Next, whisk the eggs with the coconut milk. The coconut milk adds a delicious creaminess to the egg bites but do not make these taste like coconut, I promise!

Green Chile Beef Egg Cups

step three: assemble and bake the egg cups

Last, pour in the egg mixture over the ground beef, leaving a bit of room at the tops so the bites do not overflow! Place into the oven and bake until the egg bites are cooked through, about 20 minutes.

Green Chile Beef Egg Cups

And TA-DA! Easy peasy! If making in advance for breakfast, let the Green Chile Beef Egg Cups cool before storing the bikes then just reheat throughout the week in the microwave for 45 seconds to 1 minute.

Green Chile Beef Egg Cups

Find more breakfast ideas here

Green Chile Beef Egg Cups
5 from 3 votes

Green Chile Beef Egg Cups

Gluten-Free, Grain-Free, Dairy-Free, Paleo, Whole30
Prep: 10 minutes
Cook: 20 minutes
Servings: 12 Egg Cups


  • 1 tablespoon olive oil
  • 1/4 small white onion, diced fine
  • 1/2 pound ground beef, preferably grass-fed
  • One [4-oz can] chopped green chiles
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cumin
  • 10 large eggs
  • 1/4 cup unsweetened full fat coconut milk


  • Preheat oven to 375F.
  • Heat a large skillet over medium-high heat with 1 tablespoon oil, add the ground beef and onions and brown the meat, while breaking it up with a spoon, until cooked through and no longer pink, about 5-7 minutes.
  • Add the chopped green chiles, kosher salt, pepper, and cumin and toss to coat evenly.
  • Evenly distribute the meat mixture into a greased muffin tin (or lined with muffin liners).
  • In a bowl, combine the eggs and coconut milk and whisk until well combined and frothy.
  • Now, pour the egg mixture over the beef until it is almost full in each muffin cup.
  • Bake for 20 minutes.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 12 Egg Cups

Photography and Styling by Jess Gaertner Creative.

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. 5 stars
    I forgot how much I loved these until I just made them again! I LOVE putting these on arugula with salsa in the AM & being able to prep them in advance just makes them that much better!!

  2. These are delicious and my 1 year-old and 3 year-old devoured them.
    Very different from the average egg cup since they are basically a breakfast taco.
    I used half the eggs so there was more meat filling in each bite and added 4oz of melty cheese because we don’t have any dairy issues over here. Yum.

  3. Good recipe. I freeze them. I greased the pan with avocado oil and they still stuck. I’d try a cooking spray or use cup cake cups

    1. I use parchment paper muffin liners, they work so good! They peel right off of the cooled egg cups!