Quick Easy Baked Egg Cups; PERFECT For Rushed Mornings!!!

I really don’t get along with mornings. Having to get dressed, figure out breakfast, down as much coffee as possible, and race to work; not my “cup of tea”. Here is an easy way to make mornings significantly easier, and is super healthy and perfect for just about anything in your fridge. You can make these ahead of time and throw in the freezer. Pull them out and throw in the microwave for fast and easy, nutritious breakfast on the go!

Baked Egg Cups

6 eggs (can sub egg whites as well)
1/2 c chopped cooked meat (lunch meat works fine, or even chopped bacon or cooked sausage)
1/2 c mixed diced veggies (I like bell peppers and onions; mushrooms, spinach, tomatoes, etc are also great!)
1/4 c milk
1/4 c cheese
salt & pepper

1. Preheat the oven to 375. Use a non-stick spray on muffin tins, or use a set of silicone cupcake molds like the ones below. I LOVE my set, and use it all the time! Equally distribute the cooked meat and chopped veggies into each muffin cup.
2. In a bowl, whisk your eggs. Add the milk, cheese, and salt and pepper to taste. I also like to add pesto, basil, or other herbs to the eggs as well!
   Distribute the eggs equally among the cups. The easiest way to do this will be to use your 1/4 measuring cup from earlier to scoop the eggs into the muffin tins.
   
3. Put the eggs into the oven for 22-25 minutes until cooked through. After they cook, if you aren’t going to eat them immediately, let them cool. Freeze them (easiest to do in cupcake liners or the silicone molds), and then bag them. Make sure to throw a label on the bag (although ours only last about 2 days!). Enjoy!

You can get the silicone molds from this post for just a few bucks shipped here:  Dozen Silicone Cupcake Molds . They are perfect for muffins, cupcakes, tons of baking ideas, as well as crafts. I wash them in the dishwasher, and they come clean super easily!