If you struggle to find time to make a nourishing breakfast, then consider making these breakfast egg cups on Sunday and eating them throughout the week.

Make-ahead egg cups: Breakfast made easy! Click through for recipe.

When it comes to your average daily breakfast, which statement best describes you?

  1. I have plenty of time to make a good breakfast.
  2. I eat something quick and easy, maybe packaged, but I crave something more wholesome and substantial.
  3. I struggle just to get out the door – breakfast is an afterthought.

If you answered 2 or 3 , or if you fall somewhere in between, I have a delicious solution for you:

Make-Ahead, Customizable Egg Cups

These egg cups are fun to make and fun to eat. Here’s what you need to know:

  • Choose scrambled or whole eggs: You can mix eggs with cream, salt, and pepper to make scrambled egg cups – or you can simply crack a egg and pour it into the muffin tin whole. Either way is fine.
  • Make-ahead: Make a batch of 6 egg cups on Sunday night, and enjoy them for up to 5 days for breakfast. Keep them refrigerated in a covered container.’

What Ingredients Can I Add To These Egg Cups?

These are totally customizable! Feel free to use a different mix of meat, veggies, and cheese.

  • Meat options: Ham, bacon, Canadian bacon, sausage, pepperoni
  • Vegetables: Onions, mushrooms, tomatoes, roasted potatoes, roasted sweet potatoes, kale, spinach, zucchini, bell peppers, hot peppers.
  • Cheese: Cheddar, pepper jack, Monterey, Mexican-blend, cream cheese

Best yet – scour your fridge and freezer for vegetables, cheese, and meats you already have on hand.

How To Reheat Egg Cups

Reheat the egg cups in the microwave (30 seconds, more if frozen) or toaster oven.

Or you can eat them cold.

Make-ahead breakfast egg cups: Make a batch at the beginning of the week and enjoy for days!

Can You Freeze Egg Cups?

Yes! You can make a large batch of these and freeze them for future use.

Simply allow them to cool and store in a single layer in a freezer bag. Take out one at a time and reheat in the microwave for about 60 seconds.

More Make-Ahead Breakfast Ideas

Make-ahead breakfasts are perfect for the non-morning person. The ones who hit snooze one too many times. (You know who you are).

Make An 80-Cent Breakfast Sandwich

You can eat these egg cups plain.

But if you’re craving something more substantial, you can use the egg cups to make these 80-cent breakfast sandwiches.

Of if you’re a low-carb eater, make a batch of cauliflower English muffins.

In either case, this is a super cheap breakfast idea.

The 80 Cent breakfast sandwich that tastes GREAT! With baked egg patties. Repin to save.

Make-ahead egg cups: Breakfast made easy! Click through for recipe.

Make-Ahead Breakfast Egg Cups

Yield: 6 egg cups
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

The recipe is for the scrambled egg cups - the more yellow egg in the top photo, above. If you want a whole baked egg, simply crack the egg and pour it into the (greased) muffin tin slot.


  • 5 eggs
  • 3 tablespoons heavy cream
  • Salt and pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup cooked meat of choice (I used spicy pork sausage)
  • 1/2 cup veggies of choice (I used mushrooms and red pepper)
  • 1/2 cup shredded cheese (I used pepper jack)


  1. Preheat oven to 375F. Grease a 6-slot muffin tin generously with cooking spray.
  2. In a mixing bowl, beat eggs, cream, salt, pepper, and garlic powder. Pour egg batter evenly into muffin tin.
  3. Place an even amount of meat, vegetables, and cheese evenly into each egg cup.
  4. Bake for 12 to 15 minutes, until eggs are set.

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