Breakfast Meal Prep Egg Cups (Quick)

Close-up of several golden-brown Breakfast Meal Prep Egg Cups filled with spinach and red pepper.

Breakfast Meal Prep Egg Cups (Quick)

These quick egg cups are perfect for busy individuals and families who want healthy, make-ahead breakfast options. You can customize each cup with your favorite vegetables and cheeses for a nutritious start to your day.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 60

Ingredients Equipment Method Nutrition Notes

Ingredients

Egg Cups

1/2 dozen eggs
as needed coconut oil for the muffin tin

Customizable Fillings (Choose 2-3 per cup)

as needed kale chopped
as needed baby spinach chopped
as needed tomatoes diced
as needed onions finely chopped
as needed red bell peppers finely chopped
as needed green peppers finely chopped
as needed mushrooms finely chopped
as needed goat cheese crumbled
as needed basil finely chopped
as needed mozzarella cheese shredded
to taste salt and pepper or other seasonings like oregano or garlic powder
as needed fire roasted salsa for topping

Equipment

Muffin tin
Mixing bowl

Method

Preheat your oven to 350ºF. Spray a nonstick muffin tin with cooking spray or melted coconut oil. Set the tin aside.
Whisk the eggs in a bowl. Place 2 to 3 of your chosen filling items into each muffin tin cup. You can customize each cup to your preference. Pour the egg mixture on top, leaving about 1/4 inch space from the top edge.
Bake for 20 minutes, or until a toothpick inserted into the center of each frittata comes out clean. Remove the tin from the oven. Use a knife to loosen the edges and remove the egg cups.
To reheat, place one egg muffin in the microwave for 35 to 45 seconds on HIGH or until warm. Enjoy your meal.

Nutrition

Calories: 60kcalProtein: 6gFat: 4gSaturated Fat: 1gCholesterol: 175mgSodium: 60mgPotassium: 69mgIron: 4mg

Notes

Store the egg cups in an airtight container in the refrigerator for up to 6 days. For grab-and-go convenience, place each individual egg muffin in a resealable bag. You can also freeze the cooked egg muffins after they cool completely in a resealable bag for up to 3 months.

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