This Breakfast Egg Cups Recipe is the perfect breakfast on-the-go. Make them ahead of time, refrigerate or freeze them, and then heat them in the microwave when you are ready to eat!
I have a 5.5 year old and a 4 year old who can be picky at times but they love a good egg cup. These are great to have at home and also travel perfectly. Leftover veggies will never go to waste if you use them in these breakfast egg cups. I used a red bell pepper and spinach for the bright colors. I think it gives these egg muffins a “confetti” look. After all, we eat with our eyes and kids are drawn to the bright colors. A little sprinkle of cheese is delicious too!
Our favorite way to eat these breakfast cups is with salsa or sometimes my husband also likes Sriracha and Ketchup, but you can totally heat and eat them on the go. Everything is portioned out and ready to munch on. You should definitely add these to your breakfast menu!
BREAKFAST EGG CUP RECIPE
Ingredients:
-1 Cooking Spray
- 6 Large Eggs
-1/4 Cup - Milk
-1/8 teaspoon - salt
-1/8 teaspoon - black pepper, ground
-1 Medium - bell pepper, red
-3/4 cup - spinach
-1/4 cup - cheddar cheese, shredded
Directions:
1. Spray a muffin tin with cooking spray and set aside. Preheat over to 375 degrees F
2. Whisk the eggs and milk together in a bowl. Season with salt and pepper.
3. Dice the bell pepper into small pieces. Stack the spinach leaves, roll them up, and slice them thin.
4. Add the peppers, spinach, and shredded cheddar to the eff mixture.
5. Fill muffin cups 3.4 full and bake for 20-25 minutes until centers are set and no longer runny
6. Allow to cool slightly before serving
Making Happy and Healthy kids once Egg Cup at a time :) Enjoy!
