Egg Cups - Our go to, easy Breakfast Meal Prep

The finished Product. We ended up with 24 egg cups in this batch, but the family starting eating before we could get a full picture.

This is our go to for a quick weekday breakfast. Prep these on Sunday and store them in the fridge to eat throughout the week, or pop them in the freezer to have handy for those mornings that just go a little sideways.

Recipe: Egg Cups

Yield: ~24 egg cups

Ingredients:

• 2 Tbsp butter

• 9 oz container thin-sliced deli ham, cut into about 1/2" squares (you could also use turkey, roast beef, chicken, whatever your heart desires)

• 1 medium onion, 1/2" diced (I prefer yellow, but white works just fine)

• 2 bell peppers, 1/2" diced

• 18 large eggs

• 8 oz fine shredded cheese (I like the fiesta blend, for no specific reason)

Build:

1. Preheat a large skillet over medium heat, then add butter.

2. Once the butter is melted, add ham and cook for 3-5 minutes, until it starts to brown. Stir occasionally to keep it from sticking or burning.

3. After the ham is browned, add peppers and onions and sauté for ~3 minutes, or until they get just a little color and begin to soften. Transfer to a large mixing bowl to cool. Spread the mixture up the sides of the bowl to help it cool faster.

4. While the ham, onion, and peppers cool, preheat the oven to 325°F (I find this is the sweet spot for speed and texture).

5. Once the ham, onion, and peppers have cooled (they don't have to be room temperature, just not hot to the touch, to avoid scrambling the eggs), add your eggs and cheese, then whisk/mix well to combine.

6. Portion into greased muffin tins and bake at 325°F for 20-30 minutes, depending on the size of your tins. They are done when firm, with just the smallest jiggle in the centers.

7. Once cooked, remove from the oven, pop them out of the tins, and allow to cool on a plate or wire cooling rack. After they cool, place them in a gallon zip-top bag and store in the fridge for up to 5 days or in the freezer for a couple of months.

8. To reheat, depending on your microwave: From the fridge, cook for about 30-60 seconds on high. From frozen, wrap in a damp paper towel and cook for 1-2 minutes at half power. This is to reheat a single egg cup. Additional time will be needed for 2 or more.