Healthy Egg Muffin Cups. Avoid skipping breakfast by making these healthy egg muffin cups ahead of time with kale, spinach, eggs, cheese, or even leftovers!
These healthy egg muffin cups will save your life!
They saved mine.
See, I used to commute to work for an hour every morning. Traffic was awful. The sooner I left the house, the less stressed I was.
Making these healthy egg muffin cups ahead of time really saved me a lot of time.
Once these are out of the oven and cooled, place each one in a resealable bag and store them in the fridge. All you have to do every morning is microwave each for 30-40 seconds. Breakfast is ready to go!
The best part about this recipe is that you can customize them however you’d like. You can add turkey bacon, diced ham, leftover shredded chicken. The sky’s the limit!
Here are some combo ideas to help get you started (with egg as the base, obvi):
Arugula + Tomato + Goat Cheese
Black Olives + Kale + Onions
Peppers + Onions + Mushrooms
Kale + Mushrooms + Onions
Mushrooms + Spinach + Peppers
Tomato + Basil + Shredded Mozzarella (tastes like pizza!)
Of course, you can totally make 6 of the same kind. Do you! Personally, I get bored eating the same thing everyday so I like to switch it up. I make 6 different ones or, 3 and 3. Plus, this is a great way to use up leftovers in your fridge. A use-up-whats-leftover-in-the-fridge recipe, if you will!
My only recommendation is to make only 6 at a time. Unless you’re making these for more than one person (or plan to have more than 1 each morning), I’d only recommend using 1/2 dozen eggs which will make 6 healthy egg muffin cups.
Now, you have NO EXCUSE to skip breakfast when you’re on the run each morning!
Remember to throw them out after 6 days.
This recipe below is a guide. Feel free to customize these as you wish!
Avoid skipping breakfast by making these healthy egg muffin cups ahead of time with kale, spinach, eggs, cheese, or leftovers!
- 1/2 dozen eggs
- kale chopped
- baby spinach chopped
- tomatoes diced
- onions finely chopped
- red bell peppers finely chopped
- green peppers finely chopped
- mushrooms finely chopped
- goat cheese crumbled
- basil finely chopped
- mozzarella cheese shredded
- salt and pepper to taste (other seasonings too like oregano or garlic powder!)
Preheat oven to 350 degrees F. Spray a nonstick muffin tin with nonstick cooking spray. Set aside.
Whisk the eggs in a bowl. Place 2-3 items from the list above into each tin. You can customize each muffin cup however you'd like! Pour the egg mixture on top, leaving 1/4" from the top.
Bake for 20 minutes, or until a toothpick comes out clean for each frittata. Remove from oven. Use a knife to go around the edges and pop out the egg cups. Enjoy!
Keep them in an airtight container or place each individual egg muffin cup in a resealable bag for an easy grab-and-go breakfast each morning. Dispose after 6 days.
If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you! Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!
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