Baked Egg Cups {Freezer Meal}


Baked Egg Cups are a super easy make-ahead breakfast that will keep your full all morning long.

 

Baked Egg Cups might just blow your mind. I’m not using hyperbole when I say I did find one of the easiest breakfast, lunch, or dinner recipes for kids ever today.

Baked Egg Cups require the following ingredients:

  • cooking spray
  • muffin tin
  • ham (I used hash browns instead for some of them)
  • eggs
  • shredded cheese

The only dishes you have to wash are a bowl (preferably a large glass measuring cup with a pouring lip) and a the muffin tin, especially if you use your hands to eat your Baked Egg Cups…nice.  Although similar to my Easy Breakfast Casserole Muffins, these were faster and required fewer ingredients.

Baked Egg Cups

Makes: 12 egg cups (4-6 servings)

Inspired by: Lynn’s Kitchen Adventures

Ingredients:

12 slices of deli ham and/or some frozen shredded hashbrowns (I made both kinds)
12 eggs
shredded cheddar cheese (maybe 1 cup?)

Directions:

1) Preheat oven to 375 degrees.  I even took a picture for all you visual learners out there.

Baked Egg Cups are a super easy make-ahead breakfast that will keep your full all morning long.

2) Spray a muffin tin with cooking spray.  Line each muffin cup with ham (or add hashbrowns to the bottom, like I did in a few of the tins).

Baked Egg Cups are a super easy make-ahead breakfast that will keep your full all morning long.

3) Crack and add one egg to each muffin cup.  (Note: They tasted fine this way, but next time I might whisk them first so the white and yolk are mixed together. Although, this would mean dirtying up another dish. Boo.)

Baked Egg Cups are a super easy make-ahead breakfast that will keep your full all morning long.

4) Find a cute little 2-year-old girl to help you and then top each egg with a little bit of shredded cheddar cheese.

Baked Egg Cups are a super easy make-ahead breakfast that will keep your full all morning long.

5) Bake for 15-17 minutes at 375 degrees.

6) Let cool slightly while you drool.
Baked Egg Cups are a super easy make-ahead breakfast that will keep your full all morning long.
Baked Egg Cups {Freezer Meal}
 
Prep time
Cook time
Total time
 
One of the simplest breakfast recipes you can find. They are like perfect, mini, individual egg casseroles. You can switch them up to your family's liking with a variety of ingredients.
Author:
Serves: 12 muffins
Ingredients
  • cooking spray
  • 12 smalls slices deli ham (or I used hash browns instead for some of them)
  • 12 eggs
  • 1-2 cups shredded cheese
  • splash of milk
Instructions
  1. Preheat oven to 375 degrees.
  2. Spray a muffin tin with cooking spray. Line each muffin cup with ham (or add hashbrowns to the bottom, like I did in a few of the tins).
  3. Crack and add one egg to each muffin cup. You can also scramble the eggs with a splash of milk before adding to the muffin tins.
  4. Top each egg with a bit of cheddar cheese.
  5. Bake for 15-17 minutes at 375 degrees.
Notes
Freezer Meal Instructions:

To Freeze:
Bake egg cups as directed in recipe and let cool. When completely cooled, put them in freezer safe bag or container and store for up to 3 months.
To Prepare:
Thaw overnight in refrigerator or pop in to the microwave for a quick defrost.

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Comments

  1. DWL says

    Oooo! I was just thinking that I need some quick and easy breakfast ideas. I do like the breakfast casserole muffins, and the savory breakfast muffins, but I'm all for fewer ingredients and fewer pans!!

  2. Lara says

    Thanks for sharing, Rachel! This looks great.

  3. JustJess says

    Do these freeze?? Like can I make a pan and freeze and thaw a few at a time?

  4. Rachel says

    Good question. The short answer is yes. Although I haven't tried freezing these yet, I freeze the breakfast casserole muffins all the time. You can reheat them in the microwave from frozen for maybe a minute or two. The caveat is that they don't taste as good as when fresh or even being warmed up after a day or two in the fridge. I would say breakfast burritos freeze and rewarm better. I'll try to post that recipe soon, if I get permission from my friend.

  5. JustJess says

    Rockin. Thanks for the quick response!

  6. Carla says

    These were an awesome way to use up the leftover ham I bought last weekend thinking my guests were bigger lunchmeat eaters than apparently they were. 🙂 I diced some tomato into a few and that was divine for me since I love tomato in my eggs. I might try some peppers in a few for Kevin next time. I can see how they would taste better fresh, but I made a whole pan, so I'll either reheat for a couple days out of the fridge or try freezing. I am thinking that the reheated versions might be better on English muffins. We'll see. 🙂

  7. Hickory Nut says

    Made these over the weekend – put hashbrowns, turkey sausage, quinoa, cheese and whisked 4 eggs to fit in 6 muffins. My kids, and husband, loved them. Thanks for sharing!

  8. Kymberly says

    Does the cheese help protect the egg and keep it moist? Could I leave it out? I am allergic to all dairy but would love an easy egg dish to go for busy weekday mornings.

    • Rachel says

      I think it would work just fine to not put the cheese on. It’s just there because it tastes good. 🙂

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