Oh man, I am so excited to share this post with you guys! I know you guys love Overnight Oats when it comes to meal prep breakfasts (and I really like them, too), but my absolute favorite meal prep breakfast? EGG CUPS! I’m sure part of that is the fact that we have our own roving flock of chickens to provide the main ingredient, but also a big part is that I’m a 100% savory brekkie kinda gal.
My first foray into egg cups was these Herbed Goat Cheese Egg Cups back in the day, and I still make those pretty frequently, but I’ve also expanded my egg cup repertoire (egg cupertoire?) over the past few years to include more flavor combos. Egg cups are wonderful for breakfast. They also work as snacks or even as part of a lunch. I tend to eat mine cold, straight out of the fridge, but they also warm up beautifully in the toaster oven.
Two of the flavors below are vegetarian (including one dairy-free) and two of them use lunchmeat. Now, lunchmeat can be a tricky thing to buy, because some of the options out there are really packed with not-so-good-for-you stuff. I’m a big fan of using Applegate’s products (they aren’t sponsoring this post—I don’t even think they know I exist). Their ingredients are almost always on the “cleaner” side, they use responsible farming practices, and, in recent years, their products have become widely available (even my small town Walmart carries a few Applegate products).
Is it as good as raising your own hogs on your own land, smoking your own ham, and thin-slicing it yourself? Nope, of course not, but it’s a pretty darn good second option. When it comes to our food choices, I’m all about doing the best you can with what you have when you have it—and if that mean picking up the better option from your store and that helps you eat healthier, I’m ALL for it, friends!
These cups will last from 3-7 days in the fridge, depending on which flavor you choose. I personally wouldn’t want the Turkey Spinach Egg Cup kicking around for more than three days because I have some serious texture issues with older, cooked spinach (slimy—blech). But the Ham and Cheddar Egg Cup could probably hang out in the fridge for up to a week without issue (I say “probably” because our family can plow through egg cups like they’re going out of style—so they’ve never actually stayed around a full week).
And of course, these flavor combos are just my suggestions—egg cups are really hard to mess up. I urge you to whip out your muffin tin, grab a dozen eggs, and start experimenting! Some ideas I have but haven’t tried yet: pizza egg cups, maple bacon egg cups, crash hot potatoes egg cups, leftover pasta egg cups (kinda like this frittata)—the possibilities are (almost) endless!
Let’s dig into the four I have ready for you:
I love giving myself a little burst of greens in the morning—it seems like such a nice way to kick off a healthy day! Because of the spinach, I wouldn’t make more than a handful of these cups at a time, and I wouldn’t let them hang out in the fridge more than 2-3 days.
These dairy-free egg cups feature a shredded sweet potato crust topped with brightly-flavored fresh chives. I love how the sweet potato layer gets soft and tender in the oven.
A classic and simple combo that’s hard to beat! Pick up honey-glazed ham for a nice sweet undercurrent of flavor. You can also use Canadian bacon (which, BTW, my Canadian husband says isn’t Canadian at all)!
My favorite of the bunch! These Caprese Egg Cups have a bottom layer of chopped sundried tomatoes and lots of gooey, melty fresh mozzarella cheese. They are finished off with some fresh basil. Yum!
All of these cups bake for the same amount of time (10-12 minutes for a soft yolk, 12-15 minutes for a hard yolk), so you can mix and match flavors in the same batch without any troubles. Happy meal prepping!