Add to Plan to Eat

Breakfast Egg Cups

Quick and portable healthy “fast food” for busy families. Skip the drive through and make a few dozen for the freezer to reheat on fast-paced mornings. Heat, take, eat!

Course: Breakfast

Main Ingredient: Eggs

Yield: 12 cups

Serves:

Ingredients

  • 6 large eggs
  • 14 cup non-dairy milk (almond cashew, rice)
  • 1 lb browned turkey breakfast sausage (see recipe)
  • 18 teaspoon sea salt
  • 18 teaspoon black pepper ground
  • 12 medium bell pepper* red
  • 12 medium bell pepper* green
  • 12 small red onion* chopped
  • 1 cup baby spinach*
  • 14 cup colby jack shredded (optional)

Directions

  1. Preheat oven to 375 degrees
  2. Spray muffin pan with non-stick cooking spray
  3. Combine eggs and milk together in bowl
  4. Stir in vegetables (may substitute any veggies of choice)
  5. Stir in cheese (optional)
  6. Fill muffin cups 3/4 full and bake for 20-25 minutes until center is set and not runny.
  7. Cool in pan before removing
  8. *Will keep in refrigerator up to 4 days after cooking
  9. **Will freeze well up to 3 months (just thaw and reheat)

Powered by
Plan To Eat

It's back to school time around my house and these easy to make breakfast Egg cups are sure to make mornings easier on the go. Want my recipe (including my recipe for simple turkey "breakfast sausage")? Like, share and comment below and I'll message them to you soon! PS: my daughter chose the music for this video 😁🎼

Posted by Stephanie Grant on Wednesday, August 16, 2017

Breakfast Egg Cups

Ingredients

  • 6 large eggs
  • 1/4 cup non-dairy milk (almond, cashew, rice)
  • 1 lb browned turkey breakfast sausage, (see recipe)
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper, ground
  • 1/2 medium bell pepper*, red
  • 1/2 medium bell pepper*, green
  • 1/2 small red onion*, chopped
  • 1 cup baby spinach*
  • 1/4 cup colby jack, shredded (optional)

Instructions

  1. Preheat oven to 375 degrees
  2. Spray muffin pan with non-stick cooking spray
  3. Combine eggs and milk together in bowl
  4. Stir in vegetables (may substitute any veggies of choice)
  5. Stir in cheese (optional)
  6. Fill muffin cups 3/4 full and bake for 20-25 minutes until center is set and not runny.
  7. Cool in pan before removing
  8. *Will keep in refrigerator up to 4 days after cooking
  9. **Will freeze well up to 3 months (just thaw and reheat)
http://stephaniegrant.net/breakfast-egg-cups/