August 9, 2015 | Home >Popular > Healthy Kids >Breakfast Egg Cups Recipe
Breakfast Egg Cups Recipe
August 9, 2015 | Home >Popular > Healthy Kids >Breakfast Egg Cups Recipe

Breakfast Egg Cups Recipe

This Breakfast Egg Cups Recipe is the perfect breakfast on-the-go. Make them ahead of time, refrigerate or freeze them, and then heat them in the microwave when you are ready to eat!

These Breakfast Egg Cups are the perfect breakfast on-the-go. Make them ahead of time, refrigerate or freeze them, and then heat them in the microwave when you are ready to eat!

Is school starting already?! Didn’t summer just begin?! I guess it’s time to start thinking about some fast breakfasts for those crazy school day mornings.

These Breakfast Egg Cups are the perfect breakfast on-the-go. Make them ahead of time, refrigerate or freeze them, and then heat them in the microwave when you are ready to eat!

I have a first grader, preschooler, and 2 month old baby. My husband leaves for work before we get up, so I am on my own to get the kids ready. Mornings are a bit tricky to say the least.

These Breakfast Egg Cups are the perfect breakfast on-the-go. Make them ahead of time, refrigerate or freeze them, and then heat them in the microwave when you are ready to eat!

Since my kids are so young, and it’s a 3-to-1 battle on school mornings, I am all for prepping anything I can the night/weekend before. Saturday’s pancakes become weekday breakfasts. Sandwiches are made for lunch the night before, and these breakfast egg cups can be made and refrigerated or frozen ahead of time as well.  Perfect for those busy school day mornings!

These Breakfast Egg Cups are the perfect breakfast on-the-go. Make them ahead of time, refrigerate or freeze them, and then heat them in the microwave when you are ready to eat!

Leftover veggies will never go to waste if you use them in these breakfast egg cups. I used a red bell pepper and spinach for the bright colors. I think it gives these egg muffins a “confetti” look. After all, we eat with our eyes and kids are drawn to the bright colors. A little sprinkle of cheese is delicious too!

These Breakfast Egg Cups are the perfect breakfast on-the-go. Make them ahead of time, refrigerate or freeze them, and then heat them in the microwave when you are ready to eat!

Our favorite way to eat these breakfast egg cups is with salsa or ketchup, but you can totally heat and eat them on the go! Everything is portioned out and ready to munch on. You can also serve them on a colorful muffin liner. You should definitely add these to your breakfast menu!

These Breakfast Egg Cups are the perfect breakfast on-the-go. Make them ahead of time, refrigerate or freeze them, and then heat them in the microwave when you are ready to eat!If you’re looking for more portioned, make-ahead breakfasts, then you have to try my TROPICAL OVERNIGHT OATS.

Amber is a wife and mother who loves to eat her dessert first! She started her blog, “Dessert Now, Dinner Later” in 2011, as a way to keep up with her skills as a culinary graduate while being a stay-at-home mom. Amber’s blog is a place for her to share her best recipes, tips, tricks, and tutorials, to help you be an outstanding home cook with culinary know-how.

FOOD - Breakfast Egg Cups. These Breakfast Egg Cups are the perfect breakfast on-the-go. Make them ahead of time, refrigerate or freeze them, and then heat them in the microwave when you are ready to eat! www.superhealthykids.com/breakfast-egg-cups-recipe

Breakfast Egg Cups Recipe

Breakfast Egg Cups Recipe
Serves: 8
Prep Time: 10 m
Cook Time: 20 m

Ingredients

  • 1 – cooking spray
  • 6 large – egg
  • 1/4 cup – milk
  • 1/8 teaspoon – salt
  • 1/8 teaspoon – black pepper, ground
  • 1 medium – bell pepper, red
  • 3/4 cup – spinach
  • 1/4 cup – cheddar cheese, shredded

Directions

  1. Spray a muffin tin with cooking spray and  set aside. Preheat oven to 375°F.
  2. Whisk the eggs and milk together in a bowl. Season with salt and pepper.
  3. Dice the bell pepper into small pieces. Stack the spinach leaves, roll them up, and slice them thin. (This method is called chiffonade.)
  4. Add the peppers, spinach, and shredded cheddar to the egg mixture.
  5. Fill muffin cups 3/4 full and bake for 20-25 minutes until centers are set and no longer runny.
  6. Allow to cool slightly before serving.
Extras may be stored in an air-tight container in the refrigerator for up to a week or in a freezer-safe container in the freezer for up to a month. Microwave thawed egg cups on high for 45-60 seconds or until hot.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 78 4%
  • Fat: 5 g 8%
  • Carb: 1 g 0%
  • Fiber: 0 g 0%
  • Protein: 6 g 12%
  • Sugar: 1 g
written by
Amber Brady

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Comments(33)
ali says:

I was excited to try out this recipe. It was very easy to make and not time consuming. Unfortunately, they were flavorless and my children gagged. I would have thrown them out but that would’ve been a waste of ingredients, so I ate them. I may make this recipe, but I will have to tweak it with some more flavorful ingredients.

Amber Brady says:

Sorry to heart that Ali. We eat ours with ketchup or salsa. Add salt and pepper to taste. This recipe card doesn’t allow you to put “to taste” on it, so those quantities were probably too small. The good thing about this recipe is that it is versatile so you can pick what veggies you want in there and it will still bake the same. I hope you try it again with the ingredients of your choice. 🙂

Abby says:

We really enjoyed this! I added garlic, onion, and Costco’s 21 seasoning no-salt blend, and also subbed pepper jack cheese for the cheddar for some added kick. For the kiddos, I baked it in mini muffin pans. For the adults, I made it with egg whites, and sprinkled a bit of feta on top. I thought it turned out really well. Thanks!

Amber Brady says:

Ooh pepper jack cheese sounds yummy! Glad you liked them with your favorite ingredients!

Rod says:

Can these be pre-prepard one evening, refrigerated overnight, then cooked the next morning?

Amber Brady says:

I would do everything but the cheese ahead of time. Then just sprinkle some in before you bake them. 🙂

Marietta says:

these look so good! can’t wait to try them!! do you have any calorie info?

Hi Marietta- we analyze all the recipes for our meal plan member side. For the blog posts, you can use a tool like nutritiondata.self.com! Thanks

Betty Krycho says:

I took this recipe and added green and red peppers, onions Italian sausage(cooked and grounded) a little garlic salt a dab of butter, salt and pepper. Diced and then put in blender added all the ingredients from your recipe. Including the cheese. Blended lightly. Then put in the cups. They were absolutely yummy. Good for quick on the go. And our company loved them.

Amber Brady says:

That’s great news Betty! So glad you were able to customize them to your liking!

Lynn says:

Can I use Almond milk instead of real milk?

Amber Brady says:

That would be just fine!

Kristin says:

Thank you so much for sharing this recipe. It is a great base recipe that I can add in my leftover veggies. I substituted the spinach for kale (because that is what I had on hand) and added onion, garlic powder, and rosemary. They look and taste delicious! Thank you again, I look forward to having a quick and tasty breakfast for my family and I as I start back to work in a week.

Amber Brady says:

Thanks for your comment Kristin! These are so versatile, which is why I love them. I’m glad to hear you customized them to your families tastes. 🙂

Fran says:

how many are concerned one serving

I would say 2 egg cups. So this recipe makes about 4 servings.

Nardy says:

Hey I just made these thanks so much for your recipe it’s delicious yummy.

Chelsea says:

How many individual muffins does your recipe yield?

Hi Chelsea,

This recipe makes 8 egg muffin cups. Enjoy!

Chandra says:

Hi! I love this recipe and have tried it several times and every time they come out tasting awful around the edges (where egg and muffin tin touched)….any ideas why this is? It’s almost a fishy taste. Thanks!

Hi Chandra,

Egg yolks can react with aluminum pans and may cause oxidation problems giving them an off taste. You can try silicone baking cups and see if that helps.

Tamara says:

Hi ! tried this recipe to encourage my 1 year old baby to eat eggs but after putting it in the oven for 10 min the edges of the muffin started to rise while the center was not !! When they were done they look like little cups any idea why that happened ?
Thank you

Debbie says:

The same thing happened to me!

janmaus says:

I sauteed the bell pepper first, along with small amounts of diced onion and mushrooms–absolutely yummy. Mine cooked well, no sagging middles, no off tastes–perhaps those who complained of such might want to invest in new muffin pans or use paper muffin cups, as sometimes metals react in unpleasant ways. I would also check the my oven temps with an oven thermometer–if baked products fail to respond as expected, oven temp may be an issue

Aimee says:

I love making these and freezing them; however, when I microwave them, they are a bit soggy/watery. Any suggestions?
Thanks!

Jackie says:

Hi Amiee, I prefer to heat many things from frozen, in the oven (or a toaster oven). I would do this in a 350-375 degree Fahrenheit, preheated oven. I would check them at around 10 minutes. Hope this helps!

KAYLa says:

Could you make it on a mini muffin tin okay? And if so what do you think the cool time would be?

Jackie says:

Absolutely! I would only put 1-2 tablespoons of mixture in each mini muffin cup. And, they will cook quicker as well so be sure to check them after about 10 minutes.

Layma says:

I put black pepper and cilantro with very few spring onion leaves in my version of this instead of spinach. I also sauté the bell peppers and cilantro a little before mixing it in the eggs. It comes off delicious. It’s for me, not my kids. Very delicious and easy to make and have while on the go.

Rachel says:

Thank you! My husband is just finding out he’s has Type 2 diabetes. So this recipe would be great for his breakfast. He’s so picky and he’s not allowed any starches.

Amy says:

I can’t wait to try these!!!

Carol says:

These are great! I have made them several times. I love them. Thank you for posting this recipe.

Ohhh I love this recipe! Thanks for sharing!

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