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–+ servings
Five golden-brown Breakfast Meal Prep Egg Cups filled with vegetables and herbs, arranged on a white cutting board.

Breakfast Meal Prep Egg Cups (Quick)

These egg cups are a perfect make-ahead breakfast for busy families. They are high in protein, customizable with your favorite fillings, and great for on-the-go mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Reheating Time 45 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 60
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Cups
  • 6 large eggs
  • 1 tablespoon coconut oil for greasing the muffin tin
Optional Fillings
  • 1/4 cup kale chopped
  • 1/4 cup baby spinach chopped
  • 1/4 cup tomatoes diced
  • 1/4 cup onions finely chopped
  • 1/4 cup red bell peppers finely chopped
  • 1/4 cup green peppers finely chopped
  • 1/4 cup mushrooms finely chopped
  • 1/4 cup goat cheese crumbled
  • 1/4 cup basil finely chopped
  • 1/4 cup mozzarella cheese shredded
  • to taste salt and pepper
  • 1/4 cup fire roasted salsa for topping

Equipment

  • Muffin tin
  • Oven
  • Bowl

Method
 

  1. Preheat your oven to 350ºF. Spray a nonstick muffin tin with cooking spray or melted coconut oil.
  2. Whisk the eggs in a bowl. Place 2-3 of your chosen fillings into each muffin cup. Pour the egg mixture over the fillings, leaving about 1/4 inch of space at the top.
  3. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven. Use a knife to loosen the edges and remove the egg cups.
  4. To reheat, place one egg muffin in the microwave for 35-45 seconds on high heat until warm.

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. You can also freeze them in a resealable bag for up to 3 months. The calorie count provided is for a plain egg muffin without add-ins.

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