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Healthy Make Ahead Egg Cups

Lindsay Aratari

We have been meal prepping these healthy make ahead egg cups every week lately!

We also love doing yogurt bowls for breakfast, here are our favorites!

These healthy make ahead egg cups are family friendly and can be made with any ingredient you like!

We love having a quick breakfast option in the morning, but don’t want to compromise on nutritional value! These breakfast egg cups are perfect for on the go or when you just don’t have time in the morning to make a full on breakfast.

We have been experimenting with all different add ins for these egg muffins and have loved all the varieties we have made. What’s great is you can customize the ingredients to fit your family’s needs!

We make them on a Sunday night for the whole week, then pop them in the fridge and we can easily reheat them each morning for a delicious and healthy breakfast!

HEALTHY MAKE AHEAD EGG CUPS

INGREDIENTS:

  • 25 eggs (you will use about 1 egg/egg cup)

    • We make enough for 5 days with John Paul and I each having 2/day and Dominic having 1/day so adjust accordingly to your family

  • Add ins (get creative and use what you like!)

    • Suggestions: Bacon, onions, spinach, zucchini, cheese, sausage, ham, broccoli, peppers, tomatoes, mushrooms, etc

  • Cooking Spray

  • Pepper to taste

  • Splash of milk

DIRECTIONS:

  1. Preheat the oven to 375 degrees and spray the muffin tin really well with cooking spray

  2. Crack all the eggs in a large bowl, add pepper to taste, and a splash of milk then beat the egg mixture together until it is all combined

  3. Decide on the add ins and saute/cook before. Be sure to chop the add ins into bite size pieces so that they fit into the egg cups nicely. Precooking the add ins will ensure they are fully cooked through before adding to the egg cups.

    Suggestion: We like using bacon or sausage and onions so we will cook the bacon/sausage and then add the onions to the sautee pan so that everything is precooked before adding to the egg cups

  4. Fill the muffin tins with the egg mixture about 3/4 full. It’s easier to add less then go back and add more eggs if you have extra

  5. Add the chosen add ins to each egg cup. It’s best to add them after the eggs have been added so that they don’t just sit at the bottom of the egg cup.

  6. Bake for 17-20 minutes until fully cooked and a toothpick inserted comes out clean.

  7. Allow to cool before storing in the refrigerator

  8. Reheat when needed and ENJOY!

Note: They store in the refrigerator in an airtight container for about 5-6 days. I wouldn’t go much longer than that.

These require little prep, but are such a good breakfast, lunch or snack for busy days. They are kid friendly and parent approved :)

You could make different combinations throughout the week, which would help to switch things up.

We like serving them with hot sauce, everything but the bagel seasoning, avocado, or simply just as is!

SHOP THE TOOLS WE USE FOR THIS RECIPE:

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Let me know what your favorite combination is! We love playing around and testing out new ones!

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Thank you for stopping by the blog!

XO
-LA

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