These healthy baked egg cups are loaded with protein and veggies. Make them at the beginning of the week for a quick, on-the-go breakfast option for busy mornings.
Baked Egg Cups = Portable Breakfast Option
Last week I mentioned that I’ve been making baked egg cups as a portable breakfast option for Isaac. I’ve made them for the past couple weeks — Isaac loves them and I’m kind of hooked on them as well. I usually have time to prep a quick breakfast in the morning because I’m not rushing out the door, but I’ve found that having something already prepared makes my morning routine super simple. It’s just one less thing I have to think about before working out or sitting down at the computer to work.
Ingredients in Baked Egg Cups
salt and pepper
pick your own add-ons! I used a combo of sautéed peppers, onions, mushrooms and broccoli for the veggies. If you’re short on time you don’t necessarily have to sauté the veggies, but I like the extra flavor it adds and the veggies are a bit softer.
More fun flavor combinations:
Tomato, basil and mozzarella cheese
Breakfast sausage and hash brown potatoes
Shredded sweet potato and bacon
Jalapeño pepper, bacon and cheese
Sun-dried tomatoes and spinach
How to Make Baked Egg Cups
The process of making the cups is SO easy — simply combine all the ingredients in a large bowl and bake them in a muffin tin. They only take 20 minutes to cook up and if you use silicone baking cups the clean up is relatively easy as well. I like making a batch on Sunday for the week. One batch is enough for Isaac to take two…