Egg breakfast cups that are super easy to make in a muffin pan, are great for breakfast meal-prep or simply to save some time by making ahead! You’ll love these eggs as a time-saving option for the morning and how easy they are to customize.
Not sure if I’m alone here – but I have to be in a particular mood for eggs.
Even though I’m not an eggs-for-breakfast every day kinda gal, when I DO want them, I wish someone else were making them for me. There’s just something about the process of actually making the eggs. Weird? Maybe.
But if you’re like me and you don’t have the option for someone to make you breakfast in bed whenever you want, these egg cups are a great option to keep in your fridge!
They keep in the fridge for a good 3-4 days. What I love about them is that you can mix up the flavor profile of each one.
This helps if you’re making them for other people who have different taste buds, or if you just don’t like to eat a plain egg every day like me.
My favorite combination is a sprinkle of shredded pepper jack cheese, a little bit of torn baby arugula, and everything bagel seasoning!
Whatever toppings you do decide on, keep them in small quantities as to not overfill the muffin tin – and pop them right on top after you crack the egg in. No need to mix or whisk it all together!
And if you want to get super cute about it, you can make them in fun heart-shapes.
Talk about a good way to do breakfast in bed! Mother’s Day, perhaps? Valentine’s Day, obvi.
Shapes are easier to see when you don’t add too many toppings, though it will depend on your pan.
If you’re not taking these on-the-go, they go great with a side of salsa and/or avocado.
Tell me – how do YOU like your eggs?
If you like make-ahead breakfasts, you would also love Overnight French toast!
Basic egg cups
- 6 eggs
- salt and pepper
- everything bagel seasoning, poppy seeds or your favorite seasonings/spices
- baby spinach or arugula, torn
- sprinkle of cheese
- Spray nonstick spray on a muffin tin, and crack one egg at a time into each hole.
- Sprinkle with salt and pepper and any of the optional toppings you desire.
- Bake at 350°F for 15-18 minutes or until yolk reaches desired consistency.
- Can serve immediately, or let cool slightly and store in airtight container in the fridge for 3-4 days.
My favorite combo is a sprinkle of pepper jack cheese, everything bagel seasoning and a small handful of torn arugula, baked for 17 minutes. Cook time will depend on oven level and desired egg type.
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