Breakfast Egg Cups
This post may contain affiliate links, meaning that I may receive a commission at no cost to you if you use a link provided. All opinions shared are my own. You can review my full disclosure policy here.
These Breakfast Egg Cups are the perfect go-to breakfast when you are on-the-go! Great for school day mornings and busy schedules. Bake a lot and store them in the fridge or freezer to re-heat and eat throughout the week!
School is coming! (Me = Panicking!) My oldest is in 1st grade which means all day school, and he needs to eat something that will keep him full until lunch time. I also worry that he’s going to be completely distracted during lunch and not eat very much, or hurry out to recess and leave his food in his lunch box, so I have to make sure he gets a good breakfast before he leaves.
This is the first year of school where I will be juggling 3 kids. One 1st grader, one preschooler, and one two month old. Mom is totally outnumbered 3 to 1 because Dad is off to work before any of us get up for the day, but thankfully, I have a plan!
You know when you make a bunch of pancakes or waffles on the weekend so you can stock up for school mornings during the week? Yep, doing that! And I’m making these breakfast egg cups.
These breakfast egg cups take 20 to 25 minutes in the oven so you can’t really make them in the mornings before school starts, but you can prep them Sunday night, re-heat, and eat them throughout the week. They can be frozen for longer storage too, but I bet you’ll run out before you even get around to that.
Top these with a little salsa or ketchup and serve it next to a slice of toast. YUM-O! Breakfast of champions right there!
Bonus: These have veggies in them. Mom for the win!
Recipe added 9/10/15. Also seen on Super Healthy Kids.
- 6 large eggs
- 1/4 cup milk
- 1/2 cup red bell pepper, diced
- 3/4 cup spinach, thinly sliced (chiffonade)
- 1/4 cup shredded cheddar cheese
- salt and pepper, to taste
- Whisk the eggs and milk together in a bowl. Season with salt and pepper.
- Dice the pepper into small pieces. Stack the spinach leaves, roll them up, and slice them thin. (This method is called chiffonade.) Add the peppers, spinach, and shredded cheddar to the egg mixture.
- Grease a muffin tin (cooking spray, melted butter, or melted coconut oil) and fill cups ¾ full of the egg mixture.
- Bake at 375 degrees Fahrenheit for 20 to 25 minutes until centers are set/firm. Can test doneness with a toothpick.
- To store in the refrigerator: Allow egg cups to cool completely. Stack gently in an airtight container. Store in the refrigerator up to 1 week. Re-heat in the microwave approximately 45 seconds to 1 minute or until hot.
- To store in the freezer: Allow egg cups to cool completely. Wrap each egg cup individually with plastic wrap, then place in a zip-top bag. Store in the freezer up to 1 month. Thaw egg cups in refrigerator overnight, remove plastic wrap, then re-heat in the microwave 45 seconds to 1 minute OR remove plastic wrap and re-heat in microwave until thawed and heated through.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 78Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 144mgSodium: 129mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 6g
This data was provided and calculated by Nutritionix, and is an estimation only.