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cooked breakfast egg cups

Breakfast Egg Cups

a customizable, healthy, make-ahead breakfast recipe
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 cups
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 12 eggs
  • 1 cup of vegetables Most vegetables should be cooked down and as dry as possible before adding to the egg cups.
  • ½ cup of shredded or crumbled cheese
  • 1 cup of cooked meat
  • 1 tsp of spices
  • ½ teaspoon of black pepper
  • 1 teaspoon of salt

Method
 

  1. Preheat the oven to 350 degrees. Prepare a 12-count muffin tin with non-stick spray, butter, or muffin liners.
  2. Whisk 12 eggs in a bowl until they are broken down.
  3. Add the cooked vegetables, cheese, meat, and spices and whisk.
  4. Fill each muffin cup to ⅔ full and bake at 350 degrees for 18-20 minutes, or until the eggs are set.
  5. Let the egg cups cool for about 5 minutes and then serve immediately. These can be stored in the fridge for 3-5 days in an airtight container.
  6. You can also wrap them individually or in sets of two in plastic wrap and place in a freezer bag in the freezer for about 3 months. Allow them to thaw in the fridge overnight or for a few hours and then heat in the microwave for 30 seconds to 1 minute.