EASY Breakfast Meal Prep: Sundried Tomato and Mozzarella Egg Cup

want to save this recipe for another time? no prob! just save ^^this image to your pinterest so you can find it easily :)

Honestly? I can’t believe it’s taken me this long to share this recipe!

I have been making this recipe for literal YEARS, you guys. Like, we’re talkin’ almost a decade.

Starting in college, this simple (like, so simple) recipe became a staple for me. I first tried it while I was busy in nursing school, running on the track team, etc., and I often found myself missing breakfast, lacking an EASY protein-filled snack option afte practice, and just needed something healthy to grab when I was “in a pinch” time-wise.

Insert make-ahead egg cups.

If you are short on time, but still want a QUALITY, nourishing, protein-packed breakfast, this is for you.

Guys. these things are SO easy.

Whisk up some eggs. Use the “toppings” of your choice (in this recipe, I’ll walk you through you a Mediterranean-style sundried-tomato, pesto version!). Throw them in the oven for 15 minutes, and boom! You’ve got protein-packed breakfast/snacks ready for the week!

Ya ready? Let’s do this!

it’s JUST like making scrambled eggs with mix-ins, but you just pour it in muffin tins for pre-portioned, ready-to-go bites!

ingredients:

• 10 eggs (any type is fine, but pasture-raised eggs are the best in terms of quality/chicken quality of life)

• 1/3 cup of milk of your choice (I personally use organic whole milk)

• 1/3 cup pesto (i just buy a pre-made jar of it)

• 3/4 cup-1 cup tresh mozzarella (I prefer the small “balls” of mozz for this recipe, but any form is fine!)

• 1/3 cup sundried tomatoes (again, I just buy a jar!)

• 1/2-1 cup fresh kale or spinach chopped

• Salt & Pepper

• ^^aside from the eggs themselves, these amounts are VERY fluid and can be customized based on your taste, ingredients you have on hand, etc.

after greasing the muffin tins, throw in your “fillings” to about 1/2 full.

instructions:

• Preheat oven to 400 degrees

• In a large bowl, crack 10 eggs, add 1/3 cup of milk of choice (I use whole milk), 1/3 cup of pesto, and generous amounts of salt and pepper. Whisk together like you’re making scrambled eggs

• In the muffin tin, grease the individual muffin spots with oil of your choice (I recommend avoiding industial seed oils and using avocado oil, butter, ghee, etc.) Make sure you grease it really well so the eggs come out easily once finished. (another option is to use silicone baking cups to guarantee smooth removal)

• On the cutting board, chop up spinach/kale & sundried tomatoes into small-to-medium sized chunks

• Once chopped, place chopped-up spinach/kale, sundried tomatoes, and chunks of mozzarella in each tin. Do your best to make the contents of each cup relatively even in quantity/size of fillings.

• Once you place the solid ingredients down, pour the pesto-egg mixture into each muffin tin. Fill it 1/2 to 3/4th of the way full (don’t overfill the cups or it could easily spill over!)

• Place the muffin tin in the oven for 12-15 minutes, or until egg mixture is fully cooked through

• Let cool before removing.

• Once, you remove egg cups— place them in tupperware, store in fridge, and consume within 5ish days.

pour in the egg mixture until the muffin tin is about 3/4th full

how to eat:

There are so many ways you can enjoy these egg cups! Simply grab them from the fridge, heat them up, and have them anyway you please! Eat them plain, put them on a slice of sour dough, wrap them in a corn tortilla, throw them on top of avocado toast, etc.

The beauty of these is that they are just so. easy.

Instead of reaching for the convenience of a granola bar or bagel (which could skyrocket your blood sugar), these offer a well-rounded snack/meal that has protein, healthy fat, and veggies— ready to go in seconds!

plop them out, store them in tupperware, save them in the fridge for 5ish days.

make it your own!

While I just shared one specific recipe here, I cannot state how. many. options. there are for customizing your egg cups! The “base” recipe of 10 eggs, milk, and salt and pepper will stay the same, but the toppings have so much potential!

• You can make them mexican style with chorizo, bell peppers, tomatos, and cheddar.

• You could make it denver omelete style with ham, cheese, onions, and peppers.

• you could put frozen shaved potatos at the base for a “hashbrown” bottom

• You could do mushrooms, spinach and feta

• …the options are truly limitless! You could add some meat, some cheese, some veggies, some potatos, some herbs, some seasonings, etc. of your choice…. freestyle it up!

that’s a wrap!

I am so excited to share this recipe as it is such an EASY way to set yourself up for success! If you are someone that finds yourself constantly skipping breakfast, grabbing a quick carb as a snack, or skipping meals entirely because you just don’t have something easy and ready-to-go, this is SUCH a great place to start.

Next time you grocery shop, grab these ingredients, take 20 minutes (yes, literally just 20 minutes total) to whip these up, and you are being so PROACTIVE about getting healthy food on the plate

Xx,

Kate

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