Easy (Freezer Friendly) Egg Cups

I am literally F I V E  D A Y S away from my due date! I have been feeling all the false labor pains such as braxton hicks contractions, cramping, lower back pain, and nausea. Fun, fun, FUN!

Since I am sitting around patiently waiting for my new bundle of joy to arrive… I decided to come up with some freezer meals so all I have to do is pop them in the oven or microwave and the meal is served!  One of the few I made were egg cups. These are great for a quick breakfast or snack throughout the day and it is full of protein and vegetables!

Why I love this recipe:

1. Kids love them.

2. They are a good portion size (Rosie usually has one and I usually have two).

3. They are very versatile.

The egg cups we made included spinach, onion, red peppers and feta but you can add any sort of toppings you want! Some of my other favorite toppings are ground turkey, cheddar cheese, kale, tomato, and dare I say it… mushroom!

This recipe is done in four steps –  mix, bake, cool and freeze!

I hope you enjoy these as much as I do!

Print Recipe

Easy (Freezer Friendly) Egg Cups

Course

Breakfast

Prep Time

30 minutes

Cook Time

30 minutes

Servings

Ingredients

• 12 large Eggs
• 1 cup Fresh Spinach chopped
• 1/2 cup Onion chopped
• 1/2 cup Red Pepper chopped
• 1/4 cup Feta Cheese
• 1/2 tsp Mrs. Dash Garlic and Herb
• 1/2 tsp Ground Pepper
• 1/4 tsp Garlic Powder

Course Breakfast Prep Time 30 minutes Cook Time 30 minutes Servings Ingredients 12 large Eggs 1 cup Fresh Spinach chopped 1/2 cup Onion chopped 1/2 cup Red Pepper chopped 1/4 cup Feta Cheese 1/2 tsp Mrs. Dash Garlic and Herb 1/2 tsp Ground Pepper 1/4 tsp Garlic Powder

Instructions

1. Preheat oven to 350 degrees
2. Use a 12 cup silicone muffin pan and spray Pam in each (use a paper towel to spread it all around the bottom and sides)
3. Layer the chopped spinach, onion and pepper in the bottom of the muffin pan in that order
4. Add in the feta
5. In a large mixing bowl combine the eggs, salt, pepper and garlic powder
6. Stir well and then add the mixture to each of the 12 muffin slots until it is gone
7. Place muffin pan on a cookie sheet because it is flexible and you don't want a mess! Place on center rack for 30 minutes and you are done!!
8. TIP: Looking to freeze these babies? Remove the egg cups from the baking sheet when cooled and put them in a large (freezer friendly) Ziploc bag. They will be good in the freezer for up to 2 months. Be sure to label the date on the bag! *When ready to eat, remove from the freezer and warm them in the microwave or the oven.

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