Made for the family on the go!
Baked healthy breakfast egg cups are super easy to make, easy to reheat and full of protein and veggies – and are super flexible in that you can make them with whatever vegetables or cheeses that you like best! Baked egg cups are also fantastic for the family on the go or someone who needs to have quick breakfast available. Add an apple or an orange and you are well on your way to having a healthy breakfast quickly and easily.
When I was working – I made egg cups frequently. I’d take them to work and nuke them for 1 minute (on medium) in a paper towel. You could also prepare them the night before, microwave them in the AM and the whole family can have a healthy breakfast in a flash.
I like to have egg cups in the fridge during the week (make a big batch on Sunday) so that if I get hungry in the middle of the day I can quickly have access to something healthy. For me, I’ve found that a key component to managing my weight is to have good food at the ready. These egg cups fit that bill.
Egg cups are super flexible!
You can make egg cups with whatever you like best. Ham and cheese, green onion and peppers? Feta and Roasted red peppers ? Ham and cheese alone ? Broccoli (par cooked) and Cheddar with some onion? What about Feta, Spinach and Tomato ? Oh my gosh – maybe not the healthiest, but what about Bacon, Cheddar and Green onion??? Oh my…. In any case – think about your favorite omelette and you can make that into a baked egg breakfast cup!
The recipe below is your guide – these particular egg cups are ham, spinach and goat cheese – but please substitute the veg and the cheese as you like! Leave out the ham if you are vegetarian!
Baked Healthy Breakfast Egg Cups
Equipment
- Muffin Pan (The one I use is silicone)
Ingredients
- 12 slices Smoked Ham Thin sliced
- 10 Eggs
- 3 Tbl Milk
- .5 C Spinach chopped
- .25 C Green Onion diced
- .25 C Green Pepper diced
- 2 oz Goat Cheese
- Salt and Pepper as needed
Instructions
- Set your oven to 350 degrees.
- Whisk up the eggs, add a little milk and S&P. I like to use a very large measuring cup so the eggs are easy to pour into the cupcake pan.
- Clean, chop and prepare your vegetables.
- Line your cupcake pan with thin sliced ham. (I don't fuss too much about getting the ham perfectly set into the muffin well – as you can see)
- Sprinkle in your vegetables into the ham opening.
- Top the vegetables with a small bit of the cheese.
- Pour the eggs into the muffin pan.
- Bake – @350 ~25 min – till the eggs do not jiggle in the center of the cups.
