Meal Prep Breakfast Cups

Vegetarian

 

Meal Prep Breakfast Cups

I am certainly guilty of going for the easy option when getting breakfast. Whether it’s stopping at Dunkin for a bagel or just grabbing some oatmeal…..mornings can be hectic. But if you like starting the day with some eggs, this recipe for Meal Prep Breakfast Cups is perfect for you. In about an hour, you’ll have your breakfast ready for the entire week! No more last minute drive through runs for you, unless you’re craving some Dunkin coffee then it’s forgivable.

Ingredients:

9 eggs

1/4 cup milk

Salt and pepper

1 tablespoon garlic powder

1 tablespoon onion powder

8 slices bacon

1 cup frozen spinach, thawed and squeezed of excess liquid

12 grape tomatoes, halved

1/2 cup cheddar cheese, shredded

Meal Prep Breakfast Cups

Instructions: 

1) Preheat oven to 400 degrees F. Place bacon on a nonstick baking sheet and cook for 20 minutes until done. Move to a paper towel to drain and crumble once cool enough to handle. Lower oven temperature to 350 degrees F.

2) In a large bowl, whisk the eggs, milk salt, pepper, garlic powder and onion powder. Set aside.

3) Grease a muffin pan with cooking spray. In the cups, alternate between adding some spinach and tomatoes or bacon and cheddar. Pour the egg mix into each cup until about 3/4 of the way full.

4) Bake for 20 minutes until set. Let cool before packing away for the week.

Meal Prep Breakfast Cups

Ingredients

  • 9 eggs
  • 1/4 cup milk
  • Salt and pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 8 slices bacon
  • 1 cup frozen spinach, thawed and squeezed of excess liquid
  • 12 grape tomatoes, halved
  • 1/2 cup cheddar cheese, shredded

Method

  1. Preheat oven to 400 degrees F. Place bacon on a nonstick baking sheet and cook for 20 minutes until done. Move to a paper towel to drain and crumble once cool enough to handle. Lower oven temperature to 350 degrees F.
  2. In a large bowl, whisk the eggs, milk salt, pepper, garlic powder and onion powder. Set aside.
  3. Grease a muffin pan with cooking spray. In the cups, alternate between adding some spinach and tomatoes or bacon and cheddar. Pour the egg mix into each cup until about 3/4 of the way full.
  4. Bake for 20 minutes until set. Let cool before packing away for the week.
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