Otherwise also known as breakfast muffins.. A little twist from the usual bread and stuff. We were getting a little bored from the usual eggs with bread and potatoes! This recipe can be done with the Airfryer or Oven or IP (oven requires the longest time)

8 Pcs of “Breakfast-in-cup” | 17 mins


  • 5 Eggs
  • 40ml Milk or 1.35oz
  • 3/4 tbsp Parsley (I like lots of Parsley)
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1 Sausage; slices
  • 3 pcs of Bacon; chopped/squared
  • 2 pcs of Ham; squared 
  • 3 pcs of Hashbrowns; mashed
  • 8 tbsp Baked Beans 
  • 8 tbsp Cheese (medley of Mozarella and Cheddar will be good but it is really good with Monterey Jack, Emmental, Sharp Cheddar and Gouda too – Do it the way you like it)
  • Anything else you want! i.e. Sliced Mushrooms, Chopped Asparagus/Peppers etc.

Directions (Airfryer/Oven)

  1. Preheat Airfryer to 180 degree Celcius or 360 degree Fahrenheit. If using the oven, do  200 degree Celcius and 400 degree Fahrenheit.
  2. Spray a teeny bit of oil/cooking spray in the muffin pan/foil cups. 
  3. Layer muffin pan/foil cups base with the mashed Hashbrowns. I like to toast it a little  (about 5 mins) but it’s entirely up to you. 
  4. Pile your breakfast items (Ham, Bacon, Baked Beans, Sausage etc etc) in the muffin pan/foil cups. 
  5. Scramble Eggs with Milk, Pepper, Salt and Parsley. 
  6. Pour into the muffin pan/foil cups. Do not overfill. Leave a small 2-3mm gap.
  7. Layer with shredded cheese. Cheddar, Mozarella, Parmesan, Sharp Cheddar, Swiss, Gouda, Emmental, etc etc. Up to you! I always buy blends (glad that the US has so many different blends). 
  8. Airfry or Bake at 10 mins and 15 mins respectively. Otherwise till the top is set and a nice toasted color. 

I want to do it in the Instant Pot. Yes you can!

Spray ramekins/mason jars with cooking spray. Put a potato slice at the base or chopped potatoes (skip the hashbrowns) if you like. Using the egg mixture from above, pour into 8 ramekins or 8 mason jars (8oz). In the Instant Pot, pour 1 cup of water,  lay a trivet over it. Stack ramekins/mason jars. If no cap is used, cook on ‘Manual’, ‘High Pressure’, 3 mins. Allow a natural release of 8 mins before doing a quick release. If cap is used, cook on ‘Manual’, ‘High Pressure’, 5 mins. Allow a natural release of 8 mins before doing a quick release. Sprinkle cheese on the top and close the IP for a minute. Garnish with chopped green onions/spring onions! As mentioned above, it can stored in the freezer for a quick-to-go (defrost the night before), steam it for a couple of minutes. 

Tuck in and enjoy ~ 😝