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.
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.
- 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
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
- 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
Preheat your oven to 350 F.
Grease a standard non stick 12-slot muffin pan with cooking spray and set aside.
Heat a large frying pan over medium heat.
Drizzle in the olive oil, then add the pepper, red onion and zucchini.
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.
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.
Bake in the preheated oven for about 15-20 minutes, until the egg muffins are firm to the touch.
Cool for 5 minutes before enjoying.
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