We all are on early schedules this year….and so breakfast time can be challenging. Even most mornings my whole crew needs a grab and go breakfast and most are out the door by 7:15 am.
And because of our early schedules, I am always on the lookout for make-ahead breakfasts that my kids will eat! This scrambled egg cup recipe is one that I can make ahead of time and then they can warm them up in the microwave before running out the door. And I fill them with lots of leftovers from the fridge and they don’t even know it 😉 Even my husband loves to take them to work for breakfast or even lunch.
The recipe is a simple one, but they you can add ingredients to the base. This recipe makes 15 egg cups (it’s the size of cupcake pan I have.)
10-12 large eggs
1 tsp. onion salt (if you are adding very salty ingredients make sure to lower this amount!)
1 tsp. pepper
Whisk the egg mixture very well. Spray muffin pan with cooking oil. Add whatever meats, cheeses and cooked vegetables you have into the bottom of the muffin tins (I will put some examples below), then pour 1/4 cup of the egg mixture on top. Bake at 350 degrees for 20-25 mins or until golden brown on top.
Egg cup ingredients
Meats–cooked sausage, bacon, ham, canadian bacon
Cheeses–swiss, sharp cheddar, mozzerella, pepper jack, gouda
Veggies–caramelized onions, tomatoes, green peppers, spinach, mushrooms, or anything you love!