These Breakfast Egg Cups make a convenient, protein-packed grab-and-go breakfast. They’re ideal for busy school mornings—bake a batch, refrigerate or freeze, then reheat through the week for quick breakfasts everyone will eat.
School mornings can be hectic. With my oldest starting first grade—now in school all day—I want to be sure he has a filling breakfast that will carry him to lunch. I also try to get a good meal in him before he heads out so there’s less chance his lunch will be forgotten or uneaten at school.
This year I’m juggling three kids: one in first grade, a preschooler, and a two-month-old. Mornings are a challenge when Dad leaves for work early, so I rely on make-ahead breakfasts to keep things running smoothly.
Like stocking up on pancakes or waffles for the week, I make these egg cups ahead of time. They’re easy to prepare on the weekend and save valuable minutes on weekday mornings.
The cups bake in about 20–25 minutes, so they aren’t ideal to make the same morning you need them. Instead, prep them the night before or on the weekend, refrigerate, and reheat as needed. They freeze well too if you want longer storage.
Serve each egg cup with a little salsa or ketchup and a slice of toast for a complete breakfast. They’re flavorful, portable, and kid-friendly.
Bonus: these contain vegetables, so they’re a win for getting veggies into little ones’ breakfasts.
Breakfast Egg Cups
Ingredients
- 6 large eggs
- ¼ cup milk
- ½ cup red bell pepper, diced
- ¾ cup spinach, thinly sliced (chiffonade)
- ¼ cup shredded cheddar cheese
- salt and pepper, to taste
Instructions
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Preheat oven to 375°F (190°C). In a bowl, whisk together the eggs and milk. Season with salt and pepper.
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Dice the red bell pepper. Stack the spinach leaves, roll them tightly, and slice into thin ribbons (chiffonade). Add the peppers, spinach, and shredded cheddar to the egg mixture and stir to combine.
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Grease a muffin tin with cooking spray or melted butter. Fill each cup about ¾ full with the egg mixture.
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Bake at 375°F for 20–25 minutes, or until the centers are set. Test doneness with a toothpick if needed. Allow to cool before storing or serving.
Notes
- To store in the refrigerator: Allow egg cups to cool completely. Stack gently in an airtight container and refrigerate up to 1 week. Reheat in the microwave about 45 seconds to 1 minute, or until hot.
- To store in the freezer: Cool completely, then wrap each egg cup individually in plastic wrap and place in a zip-top bag. Freeze up to 1 month. Thaw overnight in the refrigerator, remove the plastic wrap, and reheat in the microwave about 45 seconds to 1 minute, or until heated through.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Recipe added 9/10/15.