Egg cups are probably our favorite make-ahead breakfast of all time. These breakfast egg cups were inspired by BLTs, but with spinach instead of lettuce. Packed with veggies and protein, egg muffins are a wholesome and filling breakfast your family will love.
Do you ever get in a breakfast slump? Like you just end up feeding everyone cereal for days on end? I’ve been in one of those slumps.
So the other day I decided to cook up some breakfast egg cups. I figured, if I could make something nutritious ahead of time, I wouldn’t have any excuses in the morning.
And I’d say it worked, except for the fact that we ended up eating half of the egg cups for dinner. We loved them! I’ll be making more soon…
Easy bacon and veggie breakfast egg cups
These egg cups are great because they’re full of spinach – a superfood for many reasons, but an especially great source of iron, folate, and vitamins K and A. Plus, some cherry or grape tomatoes add in some more vitamin A and some vitamin C.
Protein for breakfast is also usually a good idea because it helps you stay full longer. These egg cups have bacon, eggs, and some cottage cheese, so they about 8 grams of protein while only being about 130 calories each.
Plus, these egg cups not only taste amazing, they’re super quick to make. A quick pan fry of the bacon and then 25 minutes in the oven. Easy!
How to make healthy egg cups with spinach and bacon
First, preheat your oven to 350* F. Spray a muffin tin generously with non-stick spray.
Now you need to cook your bacon. This can be done in whatever method you prefer – baking, pan frying, or even microwaving if you’re in a real hurry. I pan fried mine for 10 minutes or so, until slightly crispy. Remove from the heat and place the bacon on a paper-towel covered plate to drip excess grease.
Next, whisk together 10 large eggs in a large bowl. Add 1/2 cup of low-fat cottage cheese, 2/3 cup of cheddar cheese, 1 cup of cherry tomatoes (cut in half if they aren’t really small), and 4 cups of spinach. Crumble in the bacon.
To get the spinach to fit and mix nicely, you can either rip it into small pieces as you add it or do a quick saute in the skillet after removing the bacon and most of the grease. I sauteed mine, but this isn’t necessary if you don’t want to.
Finally, add in 1/2 teaspoon of garlic powder for extra flavor, if desired. I found no need to salt the mixture since it is full of bacon and cheese, but a little pepper works well.
Fill the muffin tin cups 3/4 of the way full with the egg mixture. Bake for 20-25 minutes, until fully set. The edges will get a little brown and the middle will no longer look runny.
Allow to sit for a few minutes before removing and then be careful when eating. The tomatoes and spinach stay hot!
How to store extra egg cups
Making breakfast egg cups ahead of time is a great idea. If you do so, allow them to cool before packaging. Store them in a fridge safe container in the refrigerator for up to a week. If freezing, they store well in a freezer safe container for up to a month.
Thawed egg cups can be reheated in the microwave for about 45 seconds, or until hot.
If you love these and want to try some other egg cups, these ones are great! Enjoy!