Make-Ahead Breakfast Egg Cups

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

1: I have plenty of time to make a good breakfast for me and my family.

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:

• Customize: Feel free to use a different mix of meat, veggies, and cheese. Try ham, bacon, Canadian bacon, turkey sausage or pepperoni for meat. Try mushrooms, potatoes, sweet potato, kale or hot peppers for veggies.
• 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 the next 2 to 3 days for breakfast.
• Reheat: Reheat the egg cups in the microwave or toaster oven. (Or you can eat them cold!)

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).

• Applesauce overnight oatmeal
• 3-ingredient pumpkin oat clusters
• Seed-packed breakfast porridge (just add hot water)

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.

Print Recipe

Make-Ahead Breakfast Egg Cups

Yield: 6 egg cups

Prep Time:15 min

Cook Time:15 min

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.

Ingredients:

• 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)

Directions:

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.