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Healthy Baked Egg Cups

Eating a healthy breakfast in the morning doesn’t have to be difficult when you make a batch of these healthy baked egg cups on the weekend. Setting yourself up for success has never been easier. Filled with spinach, peppers, onions and zucchini you’re going to love these two bite (ok, maybe three) egg cups that will help you get through those busy mornings.

Healthy Baked Egg Cups - make ahead and freezer friendly

Healthy Baked Egg Cups - make ahead and freezer friendly

See the recipe now!

Mornings are always chaos in our house. I like to do a little prep work on the weekend to help reduce that chaos a bit. My kids love these healthy baked egg cups because they can make their own breakfast in the morning and I’m happy because they’re healthy and I know they’ll make it through to snack time without grumbly tummies.

Tips

  • Switch up the ingredients in these easy breakfast egg cups with just about any type of vegetable you may have on hand
  • You can also add in chopped up ham, cooked bacon or cheese
  • These healthy baked egg cups can be stored in the fridge in an air tight container for up to 4 days or put in the freezer. Simply put them in the microwave to reheat
  • You can use these egg cups to make breakfast sandwiches by placing an egg cup in a toasted English muffin

Healthy Baked Egg Cups - make ahead and freezer friendly

Do you have a favorite make ahead breakfast?? Post a link or share your favorite breakfast in the comments!

Here are a few other breakfasts that are great to make in advance and enjoy for days to follow:

Healthy Baked Egg Cups - make ahead and freezer friendly
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Healthy Baked Egg Cups

Course Breakfast
Cuisine Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 91 kcal
Author Diana L.

Ingredients

  • 1 tablespoon olive oil
  • 1 red pepper about 2 cups diced
  • 1/2 red onion about 1 cup diced
  • 1 zucchini about 1 cup grated
  • 2 cups baby spinach roughly chopped
  • 4 whole eggs
  • 4 egg whites
  • salt and pepper to taste

Instructions

  1. Preheat your oven to 350 F.
  2. Grease a standard non stick 12-slot muffin pan with cooking spray and set aside.
  3. Heat a large frying pan over medium heat.
  4. Drizzle in the olive oil, then add the pepper, red onion and zucchini.
    Healthy Baked Egg Cups - make ahead and freezer friendly
  5. Cook for about 5 minutes until the peppers are tender. Move the mixture to one side of the pan and add in the spinach. Cover the pan with a lid to allow the spinach to wilt. This should only take a minute or two. Once the spinach is wilted, stir together with the cooked pepper mixture. Remove from heat and evenly distribute the vegetable mixture into the 12 slots of the muffin pan.

    Healthy Baked Egg Cups - make ahead and freezer friendly
  6. Whisk the eggs and egg whites together in a large 4 cup measuring cup. Season with salt and pepper. Pour some of the egg mixture into each of the slots of the muffin pan.
    Healthy Baked Egg Cups - make ahead and freezer friendly
  7. Bake in the preheated oven for about 15-20 minutes, until the egg muffins are firm to the touch.

  8. Cool for 5 minutes before enjoying.
Nutrition Facts
Healthy Baked Egg Cups
Amount Per Serving
Calories 91 Calories from Fat 50
% Daily Value*
Total Fat 5.5g 8%
Saturated Fat 1.3g 7%
Cholesterol 109mg 36%
Sodium 75mg 3%
Potassium 268mg 8%
Total Carbohydrates 4.2g 1%
Dietary Fiber 1.1g 4%
Sugars 2.4g
Protein 7.1g 14%
Calcium 36%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe? Have a meal planning tip to share?

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Diana L.

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