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.
If you live in Miami or any big city, you know that morning rush hour is just a complete nightmare.
I only lived less than 20 miles away from the office but it would still take me an hour and sometimes longer to get to work each morning.
Ugh. I’m sure I wasn’t the only one? Do you take more than an hour to get to work?
Well, for me, the sooner I left the house, the less stressed I was. Meaning I had to leave things like breakfast ready the night before.
Making these healthy egg muffin cups ahead of time really saved me a lot of time. Not only were they delicious, but they also were filling and kept me satisfied in the morning.
Did I mention they were time savers? That’s really the best part of these Healthy Egg Muffin Cups!
They are easy to make and 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!)
Once you customize your egg muffins, you pop these in the oven and once cooled, you place each one in a resealable bag. Store them in the fridge and every morning you heat one up in the microwave for 30-40 seconds.
Breakfast is ready to go!
Of course, you can totally make 6 of the same kind!
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.No excuse to skip breakfast with these Healthy Egg Muffin Cups! #asassyspoonClick To Tweet
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 see it! You can also sign up for email updates here.
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