Mini Egg Cups – A Healthy Make-Ahead Breakfast

Mini Egg Cups

Simple and delicious healthy mini egg cups! A quick breakfast recipe you can make ahead of time and devour all week long!

These mini egg cups are filled with healthy ingredients and are made super quick! You can make a pan full and refrigerate them for a week’s worth of breakfasts.


  • 6 eggs beaten
  • 1/4 cup low fat cottage cheese
  • 1/4 cup diced green chilies
  • 1/4 cup shredded sharp cheddar cheese
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 2 Tbsp. milk


    • Preheat oven to 350ºF. Spray mini muffin tin well with cooking spray and set aside.
    • In a medium sized mixing bowl (I like to use my Le Creuset mixing bowl with a pouring spout) mix together all the above ingredients. Pour into mini muffin cups and bake in preheated oven for 15-20 minutes or until cooked through.
    • Let cool and then carefully extract from pan. Serve and enjoy!

*Can also put in a plastic container and refrigerate or freeze for future breakfasts. Just pop in the microwave for a few seconds to reheat and eat!

These sound and look so nice. Thank you.

- Miami Food Network -

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