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Easy Breakfasts – Egg Cups

If you are like me, you are constantly in a hurry before school starts to get the kids out the door to be on time to school! I have been making a few things head of time this year to help our mornings run smoother! Lucy and her friend were the chefs for these make-ahead egg cups! They had a ball making them!


Really, you can use any ingredients you want, but this is what we used!

  • Spinach
  • Cooked Carrots
  • Riced Cauliflower
  • Shredded Hash Browns
  • Frozen Broccoli (thawed and chopped)
  • Shredded Cheese
  • Ham
  • Bacon
  • Chicken Sausage
  • Chives
  • Onions
  • Red Peppers
  • 12 Eggs (We found the 6 scrambled eggs filled one mini muffin tin)


  1. Preheat oven to 350 degrees.
  2. Grease mini muffin tins.
  3. Fill mini muffin tins with desired ingredients.
  4. Save the cheese for last. We added a sprinkle of cheese after all the ingredients were added.
  5. Scramble eggs. (Tip: Scramble the eggs in a container that is easy to pour. I used a large measuring cup.)
  6. Pour egg mixture SLOWLY into the tins.
  7. Bake for 20 minutes or until a toothpick comes out clean.
  8. Store in a container in the fridge and warm up in the microwave for around 30 seconds and enjoy!

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