Breakfast Meal Prep Egg Cups (Quick)

Two halves of a Breakfast Meal Prep Egg Cup showing fluffy egg texture, spinach, and red pepper inside.

Breakfast Meal Prep Egg Cups (Quick)

These quick and easy egg cups are perfect for busy mornings. Prepare them ahead of time for a healthy, protein-packed breakfast on the go.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Reheating Time 45

Total Time 30

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 Add-ins

1/4 cup kale chopped
1/4 cup baby spinach chopped
1/4 cup tomatoes diced
1/4 cup onion finely chopped
1/4 cup red bell pepper finely chopped
1/4 cup green pepper 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
to taste other seasonings like oregano or garlic powder
as needed fire roasted salsa for topping

Equipment

Muffin tin
Oven
Bowl

Method

Preheat your oven to 350ºF (175ºC). Spray a nonstick muffin tin with cooking spray or melted coconut oil.
Whisk the eggs in a bowl. Place 2-3 of your chosen add-ins into each muffin cup. Pour the egg mixture over the add-ins, leaving about 1/4 inch of space at the top.
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 pop out the egg cups.
To reheat, place one egg muffin in the microwave for 35-45 seconds on high, or until warm. Enjoy!

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 the cooked egg muffins, once cooled, in a resealable bag for up to 3 months.

Tried this recipe?

Let us know how it was!