On The Go Breakfast Egg Cups

No matter how early I get up, breakfast always seems like a rush to get my girls to eat on time so we can head out for school. Any other moms feel the same way?! Many times London is finishing her breakfast on the way to school. Easy, on the go breakfasts are a must at our house. I do love cooking eggs for the girls in the mornings, but sometimes it's nice to just have them already made like these breakfast egg cups. Bake ahead of time on a Sunday, re-heat in your toaster oven on Monday and enjoy. How easy is that? 

These are perfect to pack for your husband's breakfast or even a great protein source for lunch too. This is one breakfast that isn't going to leave you feeling hungry an hour later because it's packed with eggs + veggies for a good source of protein + fiber.

Top with avocado for some healthy fats or salsa for an extra kick. No matter how you eat them they won't disappoint. 


Oh, and a tip to keep those egg cups from sticking to your pans. I recently started using these muffin liners and I'm obsessed. I have no idea why I haven't used them sooner. No mess in the pan AND they easily peel off so you actually get the whole egg cup to eat without leaving behind any! Snag them here:

If you are scrambling at lunchtime and want to learn how to easily prep ahead of time, join Simple Greens! It's a free 7-day program, teaching you how to prep 7 salads for 7 days and kick-starting your nutrition. Grab the guidebook with the recipes + tips + grocery shopping list here


1 tablespoon coconut oil

1 red pepper, diced

1 green pepper, diced

1/4 cup yellow onion, diced

2 cups baby spinach

1/2 teaspoon garlic powder

1/2 teaspoon salt

6 eggs

12 silicone baking cups


  1. Preheat oven to 350 degrees.

  2. Place silicone baking cups in muffin pan {or grease muffin pan with coconut oil}. 

  3. Heat a large skillet over medium heat.

  4. Once hot, add in oil, red pepper, green pepper, and onion.

  5. Saute 5-7 minutes, or until peppers are tender.

  6. Add in spinach and cook for an additional 2 minutes.

  7. Season with salt and remove from heat.

  8. Crack eggs into a large bowl and whisk together.

  9. Stir in cooked veggies.

  10. Pour the egg/veggie mixture evenly into the prepared muffin pan.

  11. Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.

  12. Cool slightly before serving.

  13. Leftovers can be stored in an airtight container in the fridge for about 4 days.

  14. To reheat, pop them in the toaster oven until warm.

  15. These can also be frozen!