March 15, 2017

What’s for Breakfast: Healthy, Versatile, Easy Egg Cups

Want a healthy breakfast on the go? This is it! And it’s EASY!

I made these  a few days ago and it has served as my breakfast (or part of my breakfast) every day this week so far. So easy.

Now it may look like all of these egg cups are on my plate to eat in one sitting. Ha! Uh, no. I took them out of the pan to cool. But I did have a few.


What are the perks?

  • Serves as breakfast for anyone
  • Easy prep- anyone can make these
  • Great for snacks (think: after school)
  • Convenient for traveling (yes- confession! I bought these on our RV vacation last summer!)


  • Personalized and tailored to your taste preferences
  • Leftovers stay in the frig or can be easily frozen for later
  • Individually pre-portioned
  • Healthy! Each cup = one egg (plus whatever else you add!)


Total servings: 6

Serving size: 2 cups each



12 eggs, whisked together (use actual cracked eggs, not eggs pre-mixed in a carton)

Other add in’s of your choice:

Spinach, cheese, red/yellow/orange/green pepper, onion, mushrooms, whatever! Just make sure your ingredients are chopped up well.



  1. Heat oven to 350 degrees.
  2. Take a 12 cup muffin/cupcake pan and either spray it with cooking spray (I used Pam). Put all your add-in’s into the bottom of each muffin cup first. I used spinach & red pepper for some, and I used cheese-only for others.
  3. Since all 12 eggs are already whisked together, pour the egg mixture into the egg cups evenly.
  4. Take a fork or spoon and gently push an add-in’s that are popping up and out of the egg mixture.
  5. Bake for 20-25 minutes or until a light brown color appears around the edges.
  6. Sit for 5 minutes, then remove from pan.

Eat them immediately or let cool to store in frig/freezer.


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