Last month I made these easy healthy egg muffin cups for a women’s event at church. It was a huge hit and several people asked for the recipe… I hadn’t really used a recipe, so I made a big batch of these healthy breakfast egg cups to take with us on our Christmas travels. Our family also loved them so I think you all need to try these as well. These egg muffin cups are the perfect easy breakfast to start the year out on a healthy note.

Healthy Egg Muffin Cups –

I don’t know about you, but I’m on totally holiday food detox for January and these egg cups are a great way to have my breakfast prepped for the whole week. I got the idea from another friend who made healthy breakfast egg cups in her muffin tins.. they were amazing, but it was such a mess to clean out the tins… I decided to use the same concept for healthy egg cups, BUT I made them in baking cups… NO mess and the same great egg cups. PLUS you can reheat and take with you for on-the-go mornings in the paper cups! It doesn’t get much easier than that.

In the spirit of full disclosure I will tell you that I made this batch with foil baking cups because I thought it was pretty… not thinking that I was making a big batch with re-heating in mind…. foil and micro… not a good combination… so I did peel off all the wrappers before taking to my mother in laws.. this was fine as we were eating at her house, but not great if you want a take and go breakfast… so just something to keep in mind.. no foil liners with your healthy egg muffin cups. So enjoy all the flavor and ease of these egg cups with out the mess by using baking cups.

start your days with this

egg muffin recipe healthy recipe

I’ve got my recipe for you, but of course this is one of those recipes that it easy to customize and make exactly with ingredients that you love. I’ll walk you through both a veggie and sausage version of healthy breakfast egg cups, but you could go really crazy and make a veggie AND sausage egg cup {go wild!!} each batch in the recipe card makes 18 egg cups. I consider 2 a serving so you will have 9 servings per batch. I made two batches here for this post and to take with us to share with family. If you are just prepping for a single week one batch should be fine.

The printable recipe below gives ingredients for both a veggie OR sausage version of healthy breakfast egg cups. You can edit the nutritional value by using lowfat milk, lower sodium sausage, etc… I’ve just give the basic framework for you to build from.

how to make healthy breakfast egg cups –

Yield: 18 cups

Healthy Egg Muffin Cups

Name: Healthy Egg Muffin Cups
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 18
Ingredients: 9 eggs; 1 cup cheddar cheese or feta; 1/2 cup milk {any fat}; 1 tsp salt; 1 tsp pepper; 1 cup shredded hashbrown potatoes; 10 oz browned sausage OR; veggies {handful spinach, 1 red pepper, 1 onion}

easy egg cups for on the go mornings.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

9 eggs
1 cup cheddar cheese or feta
1/2 cup milk {any fat}
1 tsp salt
1 tsp pepper
1 cup shredded hashbrown potatoes
10 oz browned sausage OR
veggies {handful spinach, 1 red pepper, 1 onion}

Instructions

preheat oven to 375
cook sausage or veggies {or both}
place meat or veggies in mixing bowl and add 9 eggs, either feta OR cheddar cheese, milk and salt/pepper. Mix
add potatoes {these can also be left out}
Put 1/4 cup of mix into baking cups {grease only if using silicone cups}
Bake for 17-20 min or until cooked through.
remove from tin and place on cooling rack. Once cool you can place in airtight bag or container for up to 5 days in the refrigerator.
reheat 2 cups - 30/40 seconds in microwave.