Easy Egg Muffin Cup Meal Prep

So meal prep happened on Monday for me this week. I have been so busy helping my brothers and sister in law's with their kids. My niece was born two weeks ago and my brother had to go back to work so I went and helped out with their new baby and their one year old. Then on Friday I went and played with my other nephew, then Sunday I saw my niece for her birthday and in the mist of all that kid time I got one of their colds, its just that time of year and it was bound to happen. So between all the running around and this cold I knew I would not be able to cook breakfast in the morning and wanted something to keep me on track, but also be super easy. These egg cups vary from each person who make these and I know a lot of people have made these, but there are also a lot of people who have never given them a chance. These are great for when you are trying to stay on track, but you're not a morning person to make a fresh omelette each morning. So I present to you the super easy egg muffin/egg omelette/egg cup/egg whatchamacallit breakfast. Enjoy!


(feel free to use whatever veggies you love, I chose these)

  • 1 Red bell pepper diced
  • 1 cup of spinach sliced thin
  • 4 large mushrooms diced
  • 1/4 cup shredded cheese
  • 1/4 cup milk
  • 6 eggs (you can use just egg whites too)
  • salt and pepper to taste


  1. Preheat oven to 375 degrees
  2. grease muffin pan with cooking spray
  3. whisk together in bowl eggs, milk, salt an pepper
  4. dice and slice your veggies, one easy way to slice your spinach leaves is to roll them and then slice at an angle 
  5. add veggies to eggs and cheese and whisk together
  6. fill the muffin pan 3/4 full with egg mixture 
  7. bake for about 20 minutes
  8. let cool and refrigerate, microwave in the mornings for a quick healthy breakfast


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