I’ve talked about that morning rush before. You know that one that happens every morning no matter how prepared or ready for it you are. Yes, that one! Well here is a great freezer option for those mornings.
I hate starting my family out with sugar-filled cereal that doesn’t keep them full past the bus ride. I’m sure the teachers don’t appreciate that either! These breakfast egg cups can be made in bulk and frozen. Pull them out for a super easy breakfast that your family will LOVE!
Breakfast Egg Cups
I’m working on a full family-friendly Trim Healthy Mama (THM) menu and this is one of our favorite fast and easy breakfast options. My kids love to help make them also!
To make these I start by cracking a dozen eggs into a large bowl and mixing with 1/2-3/4 cup almond milk. Really mix that around so it is all scrambled up. Then I take a pouring cup and kind of ladle it into my silicone cupcake holders. You can use any cupcake or muffin pan and can even make these in a 9×13 and just cut them into pieces.
After the egg is portioned out into my cups I add some meat like ham, bacon, sausage, etc. Whatever I have on hand so it’s fast and easy. You can also throw in some veggies if your family likes that. I recommend peppers but spinach and other veggies are great too. Top it off with some cheese or leave that off to keep your cheese intake down. Either way they will taste amazing.
Bake at 350 for about 10-20 mins. ENJOY!
Printable Recipe
Breakfast Egg Cups
Ingredients
- 12 eggs
- 1/2-3/4 Cup Almond or coconut milk
- Your choice of meat Ham, Bacon, Sausage
- Your choice of veggies Peppers, Spinach, Etc.
- 1-1 1/2 Cup Shredded Cheese spread on each muffin
Instructions
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Beat eggs with milk and pour into muffin pans or a 9x13
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Top with the meat, veggies, and cheese.
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Bake at 350 for 10-20 minutes
Enjoy
Thanks for joining me today and have a great week!