Whip up one of these healthy egg cup recipes so that you can have a healthy, high-protein snack or breakfast all week long! They’re ready in under 30 minutes and easily transportable.
Hello, 2018! I am so excited to wrap up such an amazing year and to welcome a fresh start. I have a feeling that FFF will be seeing a lot of new faces today and this month and I just wanted to say welcome! Fit Foodie Finds is a food and lifestyle website focusing on promoting a healthy and balanced lifestyle through delicious and beautiful recipes, challenging workouts, travel, style, and everything in between. If you’ve landed on this recipe, congratulations, you scored the jackpot of all meal-prep snacks/breakfasts. Why? These egg cups…
- take less than 30 minutes to make
- are high protein
- are packed with veggies
- will last you all week!
I thought we’d kick off the new year with not 1, not 2, not 3, BUT 4 healthy egg cup recipes becuase you can never have too many!
HGG Reset
Before we jump into these recipes, I wanted to mention Healthy Glow Co. because guess what? We just released a brand new meal plan called HGG Reset. I have a dedicated post going up tomorrow, but couldn’t resist sharing RIGHT NOW. The HGG Reset is exactly how Monique and I eat when we want to feel our best. It’s a four-week focus on nourishing your body with foods that work in your favor while stripping back what weighs you down. There aren’t any “yes/no” lists, but we’ve intentionally designed this program to help you establish a new, sustainable eating pattern with healthy, satisfying food that tastes as good as it makes you feel! PLUS, we have included a whole meal-prep guide of what to make and when to make it to make healthy eating even easier.
I AM SO PUMPEDDDDD! Stay tuned for tomorrow’s post where I’ll give you a look inside the program. For now, learn more HERE.
MEDITERRANEAN EGG CUPS
You are going to love these flavorful Mediterranean egg cups. They’re made with sun-dried tomatoes, spinach, onion, fresh basil, and a little feta cheese! Yum!
TURKEY FAJITA EGG CUPS
These turkey fajita egg cups are made with lean ground turkey, colorful green and red peppers, onions, and your favorite fajita spices! Don’t forget about the cheese on top.
All American Egg Cups
These All American Egg Cups are perfect for picky eaters. They’re made with homemade hash browns, breakfast sausage, and cheese! Pro tip: try subbing out the hash browns for shredded sweet potato!
Bacon Baked Egg Cups
These are exactly what they sound like. Bacon + Eggs = Bacon Baked Egg Cups!
VIDEO: 4 Healthy Egg Cup Recipes
Whip up one of these healthy egg cup recipes so that you can have a healthy, high-protein snack or breakfast all week long! They’re ready in under 30 minutes and easily transportable.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 12
Ingredients
Mediterranean Egg Cups
- 1/2 cup sun-dried tomatoes, sliced
- 1 cup spinach, finely diced
- 1/2 yellow onion, finely diced
- 4 large basil leaves, finely diced
- salt and pepper, to taste
- 8 large eggs
- 1/4 cup milk (any kind)
- 1/3 cup feta cheese crumbles
Turkey Fajita Egg Cups
- 1/2 lb. ground turkey (any kind of ground meat will work)
- 1/2 tablespoon olive oil
- 1 tablespoon chili powder
- 1/8 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/8 teaspoons salt
- 1 large green pepper, finely diced
- 1 large red pepper, finely diced
- 1/2 medium onion, finely diced
- 8 large eggs
- 1/4 cup milk (any kind)
- 1/3 cup cheddar cheese
- optional: 1/4 cup fresh cilantro
Bacon Baked Eggs
- 12 strips of bacon
- 12 large eggs
- salt and pepper, to taste
All American
- 2 medium red potatoes, peeled and shredded
- 1 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 12 fully-cooked breakfast sausage links
- 8 large eggs
- 1/4 cup milk (any kind)
- 1/3 cup shredded Colby jack cheese
Instructions
Mediterranean Egg Cups
- Preheat oven to 350ºF and spray a 12-cup, nonstick muffin tin with cooking spray.
- Next, finely dice sun-dried tomatoes, spinach, basil, and yellow onion. Then spread out among the 12 cups. Add about 1 teaspoon of feta cheese crumbles to each cup.
- In a medium bowl, whisk together eggs and milk. Then, pour egg mixture evenly on top of veggies in order to fill each cup around 3/4 of the way full. Use a fork or knife to mix in order to make sure the veggies are evenly distributed within the egg.
- Season the top of each egg cup with salt and pepper, to taste, and then bake at 350ºF for around 18-22 minutes.
Turkey Fajita Egg Cups
- Preheat oven to 350ºF and spray a 12-cup, nonstick muffin tin with cooking spray.
- Add 1/2 tablespoon of olive oil to a nonstick skillet and heat over medium/high heat. Add ground turkey and spices and saute until turkey is fully cooked.
- Transfer browned meat into muffin cups. Then prep vegetables by finely dicing green pepper, red pepper, and onion. Evenly spread out among muffin cups.
- In a medium bowl, whisk together eggs and milk. Then, pour egg mixture evenly on top of veggies in order to fill each cup around 3/4 of the way full. Use a fork or knife to mix in order to make sure the veggies are evenly distributed within the egg.
- Season the top of each egg cup with salt and pepper, to taste, and then sprinkle on cheese.
- Bake at 350ºF for around 18-22 minutes.
Bacon Baked Eggs
- Preheat oven to 400ºF and spray a 12-cup, nonstick muffin tin with cooking spray. Set aside.
- Next, use one piece of bacon per muffin to create a basket of sorts for the egg. Place the bacon on the inside of each muffin so that it covers the sides completely. Then, use a pair scissors to cut the remaining bacon. Use this excess piece of bacon for the bottom of your basket. Repeat with all pieces of bacon.
- Place bacon in the oven at 400ºF for around 7 minutes. Remove before they start to get crispy.
- Crack 1 egg inside of each bacon basket. Make sure that you use large eggs as anything bigger will be too much egg to hold in the muffins.
- Bake for an additional 10-15 minutes depending on how runny you like your eggs.
- Finally, season with pepper and enjoy!
- **Read a full tutorial for this recipe HERE.
All American Egg Cups
- Preheat oven to 350ºF and spray a 12-cup, nonstick muffin tin with cooking spray.
- Peel 2 medium red potatoes and then shred with a cheese grater. Place shredded potato on top of a thin rag, cheesecloth, or paper towel and squeeze out as much excess moisture as possible. Place into a snall bowl and season with garlic powder, salt, and pepper. Then, spread evenly among the 12 cups.
- Chop 12 fully-cooked breakfast sausage links and then add to the top of shredded potatoes.
- In a medium bowl, whisk together eggs and milk. Then, pour egg mixture evenly on top of veggies in order to fill each cup around 3/4 of the way full. Use a fork or knife to mix in order to make sure the veggies are evenly distributed within the egg.
- Season the top of each egg cup with salt and pepper, to taste, and then sprinkle on cheese.
- Bake at 350ºF for around 18-22 minutes.
Notes
Each of the 4 egg cup recipes makes 12 total egg cups.
Nutrition
- Serving Size: 1-2 egg cups
Monic says
How long can they be kept in the fridge? Or do you freeze them?
Lee Hersh says
I haven’t tried to freeze these yet, but they should stay in the fridge for 4 or 5 days!
Lucia says
If I keep them in the fridge, how do I heat them up after, without burning in a pan? ( I don’t have a microwave due to their proven dangers to health)
Lee Hersh says
You could reheat them in the oven or on your stove! Micro is definitely the easiest way, though.
Kendra says
How many would you reccomend for a serving? Is there an way to easy calculate the nutriton of each recipe?