Eating a good breakfast is so important for fueling the rest of the day. When I was in college, I’d always get an omelette filled with fresh vegetables from the dining hall. An omelette would always keep me full through my classes and I wasn’t tempted to buy snacks from the vending machine. However, now that I’m in my own kitchen, I don’t have someone else to chop vegetables and do the dishes, and I simply don’t have time to make an omelette every morning.
If you are short on time in the morning, but still want a breakfast that will keep you full, egg cups are a perfect solution. Pop them in the microwave for one minute, and just like that, you have a hot and healthy breakfast to power your morning. I was skeptical at first about how these would taste reheated in the microwave, and they are great! The texture and taste are just like a freshly cooked egg, without the stack of dirty dishes in the sink. Speaking of dirty dishes, that’s my least favorite thing about making omelettes. I like to load my omelettes with lots of veggies like spinach, bell pepper and onion. It’s a lot of work to chop up vegetables for only a small serving. With these egg cups, I can make breakfast for a week and only clean up my mess once!
First, choose your favorite vegetables. I always do spinach, onion and a bell pepper or two, but you could also include mushrooms or even your favorite breakfast meat, like ham or bacon. If you choose to use meat, cook it fully before adding to your egg cups. Sauté all your veggies (and throw in a little garlic or your favorite spices for some added flavor!) and divide evenly in your muffin tin. At first I thought it was strange to cook in muffin tins, but it takes all the guess work out of determining portion size- genius! For perfect portions, I beat my eggs one at a time, pouring one egg into each cup. A serving is two egg cups, or two eggs. It’s probably faster to whip all the eggs together, but I like knowing all my portions are even. Sorry, I’m a perfectionist.
I usually make a double batch (that’s right, two dozen eggs at a time- I’m that person at the grocery store), which yields 12 servings, or breakfast for an entire week for Luke and I. It’s well worth it to make one big mess on a Saturday morning to have mess-free breakfasts all week long! You’ll love how convenient these egg cups are without sacrificing taste or nutrition. Seriously, where has this been all my life? I would have started cooking eggs in muffin tins years ago.
Egg Muffin Cups
- 1 dozen eggs
- 1 bell pepper
- 1 medium onion
- 2 cups spinach
- 2 cloves minced garlic
- 1 tsp olive oil
- salt and pepper (to taste)
- Preheat oven to 350 degrees Fahrenheit.
- Lightly grease muffin tin with cooking spray, set aside.
- Dice onions, pepper and roughly chop spinach.
- Sautée vegetables and garlic in olive oil until peppers are soft.
- Whisk eggs. I like to mix eggs one at a time in a measuring cup. It takes a little more time, but it ensures perfect portions.
- Mix in cooked vegetables. If mixing one egg at a time, mix in about 1/12 of the vegetable mixture per egg.
- Season with salt and pepper to taste.
- Pour whisked eggs into muffin tins.
- Cook for 15 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow egg cups to cool for a few minutes before serving.
- Enjoy! Top with shredded cheese or your favorite sauce.
- Leftovers can be refrigerated or frozen. Thaw frozen egg cups overnight before serving. Reheat in the microwave for about 1 minute for perfect serving temperature.
Serve with toast or an English muffin, or eat it as you run out the door on your way to work. I won’t judge.
Adapted from the Fixate Cookbook