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Breakfast on the Go – Vegetarian Egg Cups.

Posted Oct 02 2012 7:31am

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I tend to have great intentions about getting up early enough to enjoy a nice homemade breakfast- but most days, that doesn’t happen (on those days, I do tend to bring breakfast to work with me–but it’s a LONG hour commute when I haven’t eaten). So, I’m always looking for quick and easy breakfast ideas. This is one of my new favorites because it’s customizable based on what you already have the fridge and the combinations are endless.

Over the weekend, my husband was already making some veggies with couscous and feta – so he just cut up extra veggies and put them in muffin tins with eggs. While we were eating dinner these baked in the oven. They’ll keep for a week in the fridge – we’ll finish all 12 this week. If you don’t- they’ll also keep in the freezer for longer.


Veggies (ideas: peppers, mushrooms, onions, chives, tomatoes, broccoli, spinach…)
Cheese – optional, we used feta.
10 eggs
1/4 cup of milk


Grease muffin tins (or use liners). Preheat oven to 375 degrees.

Chop veggies and separate equally in muffin tins. With a whisk, whip 10 eggs and milk in a bowl. Pour egg mixture over veggies to fill muffin tins 2/3 full. Add cheese (if using).

Bake for 15-20 minutes – or until starting to brown on the top.

Cool and refrigerate (or freeze) – reheat in the microwave. This morning, my husband did 60 seconds, but our microwave is pretty powerful, you’ll know it’s ready when it’s heated through.


What is your breakfast-on-the-go staple?   

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