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Quick Make Ahead Breakfast: Egg Cups
Everyone knows how important it is to have a good breakfast in the morning. And a protein packed breakfast is even better. But not everyone has the time to sit and make an omelet for themselves before rushing out the door. These make ahead egg cups help solve that problem! Make them on Sunday night and pack them in the fridge to enjoy each morning of the week!
You will need ...
- Eggs
- Cupcake Tins (I used the jumbo tins but you can use the regular ones – just use only one egg per cup).
- Cooking Spray
- Cheese of your choice
- Vegetable of your choice
- Salt and Pepper
Step One
Preheat the oven to 350 degrees F. Generously spray the cupcake tin. If you do not have a cooking spray, you could use a paper towel and olive oil, or some soft butter.
Step Two
How you choose to do this step is completely up to you. I do not like scrambled eggs, so I just crack my eggs into the tins and lightly mix them with a fork (just to break the yolks). If you do like scrambled eggs, you could crack the eggs into a bowl, scramble them all up, and then pour the eggs into each cup. Just be sure not to overfill. Then top the eggs with salt and pepper.
Step Three
At this point, drop in the extras of your choice. I try to have at least one vegetable and one cheese. In the ones pictured, the one on the left has sauteed spinach, sauteed red bell peppers, and feta cheese. The one on the right has chopped chives, chopped cooked bacon, and shredded cheddar cheese.
Step Four
Bake them in the oven at 350 degrees F for about 20 minutes. The cook time will depend on your oven, but that’s about the time when the eggs seemed solid.
Step Five
When done, remove the tins from the oven. Let the egg cups sit in the tin for about 5-10 minutes to set. Then, take a metal spatula or a butter knife and carefully run it along the edge of the egg cup to help loosen it from the tin. Then carefully remove the egg cup from the tin and place on a wire rack to cool. Once cooled, store in an airtight container and keep in the refrigerator for 3-4 days.
When you are ready to eat them, you can pop them in the microwave and reheat them for about one minute. Sometimes I will toast two pieces of bread and place the egg cup between the two pieces of toast for a quick breakfast sandwich. Enjoy!