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–+ servings
One Breakfast Meal Prep Egg Cup cut in half showing fluffy interior, topped with salsa.

Breakfast Meal Prep Egg Cups (Quick)

These quick and easy egg cups are perfect for busy mornings. Customize them with your favorite vegetables and cheeses for a healthy, high-protein breakfast you can take on the go.
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Prep Time 10 minutes
Cook Time 20 minutes
Reheating Time 45 minutes
Total Time 30 minutes
Servings: 12 egg cups
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 onions finely chopped
  • 1/4 cup red bell peppers finely chopped
  • 1/4 cup green peppers finely chopped
  • 1/4 cup mushrooms finely chopped
  • 2 tablespoons goat cheese crumbled
  • 2 tablespoons basil finely chopped
  • 2 tablespoons mozzarella cheese shredded
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste
  • 1 teaspoon oregano optional
  • 1 teaspoon garlic powder optional
For Topping
  • 1/4 cup fire roasted salsa for topping

Equipment

  • Muffin tin
  • Oven
  • Bowl

Method
 

  1. Preheat your oven to 350ºF (175ºC). Spray a nonstick muffin tin with cooking spray or melted coconut oil.
  2. Whisk the eggs in a bowl. Add 2-3 of your chosen add-ins to each muffin cup. Pour the egg mixture over the add-ins, filling each cup to about 1/4 inch from the top.
  3. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven. Carefully run a knife around the edges of each egg cup and pop them out of the tin.
  4. To reheat, place one egg muffin in the microwave and heat on HIGH for 35-45 seconds, 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. For grab-and-go convenience, place each egg muffin in a resealable bag. You can also freeze the cooled egg muffins in a resealable bag for up to 3 months.

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