In the winter time, I enjoy a hot breakfast during the work week but I don’t like to spend time cooking it in the morning. I like a grab and go breakfast so that I can heat it up when I get to work and eat it at my desk. Egg Cups are one of my favorites grab and go AM meals. I either eat two cups or one with an English muffin.
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Breakfast Egg Cups
Prep Time 10 minutes
Cook Time 10 minutes
Servings 12 egg cups
Ingredients
- 10 eggs beaten
- 1 large new potato diced
- 1 cup ham diced
- salt and pepper to taste
- salt and pepper to taste
Instructions
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Preheat oven to 400 degrees. In a pot of boiling water, parboil potatoes.
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In a pot of boiling water, parboil potatoes.
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In a greased muffin tin, then add 1 tbs of both ham and potato. Top with approximately 1.5 tablespoons of beaten eggs.
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Top with approximately 1.5 tablespoons of beaten eggs.
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Bake for 10-12 minutes or until eggs are firm.
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Remove from oven, let cool. Remove egg muffins from pan.
Recipe Notes
Egg muffins can be stored in an airtight container in the refrigerator for up to a week. Reheat in microwave for 20-30 seconds on high.
You can change up the ingredients too. Some of my other favorites are:
1/2 whole egg 1/2 egg whites, feta cheese and red peppers
egg, ham, green pepper
egg, chicken sausage, spinach
egg, cilantro, cheddar cheese, onion, red pepper
This is such a great idea and just the right amount of calories for my plan. I would need to freeze, thaw and microwave as needed. They still taste okay after being frozen I suppose?
I may whip up a batch of these tomorrow. Thanks for the tip!
Will have to show to someone that is now making eggs every morning. Thanks!
This sounds easy and healthy !
I had never thought of this. I’d like to eat some now, please..