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