This was not planned which is usually how the best recipes happen for Küche Dayclub SEAZN. I had leftover crockpot birria, three eggs, and absolutely zero interest in doing the most for breakfast. So I stuffed the birria into a silicone muffin mold, cracked an egg on top, added cheese, and let the oven work its magic. The result? Rich, savory birria egg cups that feel indulgent without being complicated — proof that leftovers can still show up hot, effortless, and fully in their main-character era.
Birria Egg Cups (Quick Recipe)
• Preheat oven to 375°F
• Lightly grease a silicone muffin mold
• Add shredded birria to each cavity (about ⅓–½ full)
• Crack 1 egg directly on top of the birria in each mold
• Season lightly with salt and pepper
• Top with shredded cheese of choice
• Bake 15–18 minutes until egg whites are set and yolks are just cooked
• Let sit 5 minutes, then pop out upright and serve
Eat immediately, photograph aggressively, or save for a protein-packed flex later.
