Need a quick breakfast that is low in carbs? Make these Baked Egg Cups for a quick out the door breakfast any morning deserves. Mornings are hard. Getting the right nutrition first thing in the morning should be easy.
Baked Egg Cups
Some people have told me that breakfast is the hardest meal to consistently eat.
Between stumbling out of bed, getting the kids ready for school, yourself ready for work, letting the dog out, letting the dog back in, cleaning up the mess that was just made, hoping that the sound you just heard wasn’t the cat knocking over the glass vase because no one is paying attention to him..
Mornings can be chaotic.
Here is a high protein, vegetable loaded, customizable, make ahead, convenient, heat and eat breakfast that I have been frequently making lately:
Loaded Baked Egg Cups.
Now, you are probably thinking “Reheated eggs?!”
Yes! It works. They are good.
I used to work at a fast food chain restaurant and all the eggs started frozen, in sheets of scrambled yellow. We would pull them out of the freezer, let them thaw in the cooler, and once they were thaw they had a shelf life of at least 3 days.
So yes, you can bake, refrigerate, heat, and eat your own egg cups.
Best part about these is that you can customize them the way you want!
Add in any diced up veggies
Add in some pre cooked meats
- Turkey (ground or deli)
Even add in a sprinkle of cheese.
Bake until the eggs are set and take them out of the pan to cool.
Top with your favorite herbs and spices. Maybe a dash of hot sauce or some avocado and eat right away!
Then save the rest in these meal prep containers for another morning.
Baked Egg Cups
- Muffin Tin
- 12 Eggs Use 2-3 Eggs Per Cup you want to make. Here I used 3 Eggs each
- 1-2 tbsp water
- 1 Cup Desired Chopped Veggies Any veggie you have available. Mix and Match. Peppers, Onions, Spinach, Broccoli, Tomatoes, Cauliflower, Zucchini, Mushrooms,
- Sprinkle Shredded Cheese If Desired.
- Pre Heat Oven to 350 degrees.
- Scramble eggs with a tablespoon of water.
- Spray Muffin Tin with non stick cooking spray.
- Add Scrambled eggs to pan and add desired veggies to each.
- Bake for 25 – 30 minutes or until eggs are set.
- Remove egg cups from pan to cool.
- Eat immediately or let completely cool and store in the refridgerator in air tight container.
- Add toppings such as herbs and spices, hot sauce, avocado for a final touch.
- To re-heat; place on microwave safe dish, cover with damp paper towel, and microwave 30 – 45 seconds or until heated through.