Easy Meal Prep Breakfast Egg Cups
These simple baked egg cups are the perfect way to have a protein packed breakfast ready all week long.
recipesbynani.comWhen your mornings feel like a race, having a healthy breakfast ready to grab from the fridge is a lifesaver. These egg cups are so easy to customize with whatever vegetables you have in your produce drawer.
I love how they turn out light and fluffy every single time. My biggest tip is to grease your muffin tin really well or use silicone liners so they pop right out without any sticking.
🧺 Ingredients
- 8 large eggs
- 1/4 cup milk or heavy cream
- 1 cup chopped baby spinach
- 1/2 cup diced bell peppers
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit.
- 2
Grease a muffin tin with cooking spray or butter to prevent sticking.
- 3
In a large bowl, whisk the eggs, milk, salt, and pepper until well combined.
- 4
Distribute the spinach, bell peppers, onions, and cheese evenly among the muffin cups.
- 5
Pour the egg mixture over the vegetables in each cup until they are about three quarters full.
- 6
Bake for 20 to 25 minutes until the eggs are set and slightly golden on top.
- 7
Let them cool for a few minutes before removing them from the pan.
💡 Tips
Store these in an airtight container in the fridge for up to four days. You can reheat them in the microwave for about thirty seconds when you are ready to eat. These are also great for freezing if you want to keep them for longer.
Made this recipe? Let us know how it went.
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