Frozen Breakfast Cups
Prepare a week’s worth of delicious and convenient frozen breakfast cups that are easily reheated for busy mornings.
Ingredients
Main Ingredients
- 6 large eggs 6 large eggs
- 1 cup 1 cup of bell peppers (chopped)
- 1 cup 1 cup of spinach (chopped)
- 1 cup 1 cup of shredded cheese (cheddar or your choice)
- 1 cup 1 cup of diced cooked potatoes (or frozen hash browns)
- to taste Salt and pepper to taste
- optional cooked sausage or bacon bits Optional for added protein
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk the eggs until well beaten.
- Add in the chopped bell peppers, spinach, cheese, potatoes, salt, and pepper. If you’re using sausage or bacon bits, add those in as well.
- Grease a muffin tin or use silicone muffin cups for easy removal.
- Pour the egg mixture evenly into the muffin cups, filling them about 3/4 full.
Cooking
- Bake for 20-25 minutes, or until the egg is set and lightly golden.
- Allow the cups to cool before removing from the tin.
Freezing
- Once cooled, place them on a tray and freeze them individually on a baking sheet for about 2 hours.
- Transfer to a freezer-safe bag or container for long-term storage.
Notes
Store your freezer breakfast cups in a labeled airtight freezer bag or container, ensuring to remove as much air as possible. They can last up to three months in the freezer, maintaining their flavor and texture. Use fresh vegetables for a personalized flavor and opt for egg whites or low-fat cheese for a healthier version.