Mac and Cheese Egg Cups

This cute mac and cheese cups recipe is a fun addition to a brunch menu or can be a unique main dish for any meal occasion.


  • 4 oz uncooked dried small pasta shells
  • 1/3 lb ground beef or Italian sausage
  • 1/3 lb baby cut carrots, chopped
  • 1 cup small broccoli florets
  • 1 1/2 cups(6 oz) Crystal Farms Shredded Mac & Cheese
  • 3 eggs, beaten
  • 1 cup 2% milk
  • 1/2 tsp salt


  • Heat oven to 350° F. Spray 12-cup muffin pan with nonstick cooking spray; set aside. In large saucepan cook pasta according to package directions; drain.
  • Meanwhile, cook ground beef in 10-inch skillet over medium heat until browned. Drain grease. Add carrots and broccoli. Cook 3-4 minutes, stirring occasionally, until vegetables are tender.
  • In large bowl combine cooked pasta, meat and vegetable mixture and shredded Mac & Cheese blend. Spoon mixture evenly into prepared muffin pan.
  • In small bowl stir together eggs, milk and salt. Pour egg mixture evenly into each of the 12 cups. Bake cups 14-16 minutes or until knife inserted in center of cup comes out clean.

Chef Tips and Suggestions:

  • To remove egg cups from pan, run knife around outside edge of each cup to loosen. Use large spoon to scoop each egg cup out of muffin pan.