Breakfast Egg Cups
As a busy working mom of a toddler who heads off to daycare every morning, the rush to get out the door can feel like a marathon.
From wrangling a little one into their clothes to packing up snacks and essentials, mornings leave little time for preparing a nutritious breakfast.
However, I’ve discovered a game-changer: breakfast egg cups.
These convenient, protein-packed treats are not only delicious but also incredibly easy to make ahead for the entire week, ensuring that my little one starts their day off right, even on the busiest of mornings.
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Why Sautee your Veggies for Egg Cups?
One of the key elements in my breakfast egg cups recipe is sautéed vegetables.
I find that cooking the peppers and onions before adding them to the egg mixture ensures they are perfectly tender and bursting with flavor.
Plus, sautéing helps to release the natural sugars in the vegetables, adding a subtle sweetness to the dish.
Nobody wants to bite into a raw piece of pepper or onion first thing in the morning!
To sauté the vegetables, simply heat a bit of olive oil in a pan over medium heat.
Add diced peppers and onions, and cook until they are soft and slightly caramelized, about 5-7 minutes.
Season with salt and pepper to taste, then set aside to cool before adding them to the egg mixture.
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What are different Ways to Customize your Egg Cups?
While peppers and onions are my go-to veggies for these egg cups, the beauty of this recipe is its versatility.
You can customize the filling to suit your family’s tastes or use whatever ingredients you have on hand.
Some other delicious options include:
- Spinach and feta
- Broccoli and cheddar
- Mushrooms and Swiss cheese
- Tomatoes and basil
- Ham and cheese
- Sausage and spinach
Feel free to get creative and experiment with different combinations!
How do I store my breakfast Egg Cups?
Once you’ve baked your breakfast egg cups, storing them properly is key to keeping them fresh throughout the week.
Allow them to cool completely before transferring them to an airtight container.
They can be stored in the refrigerator for up to 5 days.
If you want to make a large batch and have them last even longer, you can freeze the egg cups.
Simply wrap them individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container.
They will keep in the freezer for up to 6 months.
To reheat, simply microwave them for 1-2 minutes until warmed through.
Ingredients:
- 12 large eggs
- 1/2 cup diced bell peppers
- 1/4 cup diced onions
- Salt and pepper to taste
- Cooking spray
Instructions:
Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray.
In a small skillet, heat a tablespoon of olive oil over medium heat. Add diced peppers and onions, and sauté until they are soft and slightly caramelized, about 5-7 minutes. Set aside to cool.
In a large mixing bowl, whisk together eggs and milk until well combined. Season with salt and pepper to taste.
Divide the sautéed peppers and onions evenly among the muffin cups.
Pour the egg mixture over the vegetables, filling each muffin cup about three-quarters of the way full.
Bake in the preheated oven for 20-25 minutes, or until the egg cups are set and slightly golden on top.
Remove from the oven and allow to cool for a few minutes before serving. Enjoy immediately, or store in an airtight container in the refrigerator for later.
With these breakfast egg cups on hand, mornings just got a whole lot easier.
Whether you’re rushing out the door or sitting down for a leisurely breakfast, you can feel good knowing you’re starting the day off right with a nutritious and delicious meal.
Plus, with endless customization options, you’ll never get bored.
Breakfast Egg Cups
Ingredients
- 12 large eggs
- 1 bell pepper diced
- 1/4 cup diced onions
- Salt and pepper to taste
- Cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray.
- In a small skillet, heat a tablespoon of olive oil over medium heat. Add diced peppers and onions, and sauté until they are soft and slightly caramelized, about 5-7 minutes. Set aside to cool.
- In a large mixing bowl, whisk together the eggs. Season with salt and pepper to taste.
- Divide the sautéed peppers and onions evenly among the muffin cups.
- Pour the egg mixture over the vegetables, filling each muffin cup about three-quarters of the way full.
- Bake in the preheated oven for 20-25 minutes, or until the egg cups are set and slightly golden on top.
- Remove from the oven and allow to cool for a few minutes before serving. Enjoy immediately, or store in an airtight container in the refrigerator for later.
Nutrition
Tried this recipe for yourself? Leave a comment and photos below!
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