clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Meal Prep Egg Cups: 3 ways

  • Author: Kristin Dovbniak
  • Prep Time: 5
  • Cook Time: 20-25
  • Total Time: 0 hours
  • Yield: 12 1x



Basic Recipe: 

  • 10 large eggs
  • 1/2 tsp sea salt
  • 1/4 cup milk of choice (unsweetened) or heavy cream (my preference for the best texture)
  • 12 cups veggies (see below for options)
  • 1/21 cup cheese (optional)


  • 1/4 cup chopped green onion
  • 1/4 cup chopped ham
  • 1 finely diced bell pepper
  • 1/21 cup shredded cheddar cheese

Broccoli Cheddar:

  • 2 cups steamed broccoli (chopped very small)

  • 1/21 cup shredded cheddar cheese
  • 1/2 tsp Italian seasoning
  • 1/4 tsp garlic powder


  • 1 cup chopped spinach
  • 1 cup sliced grape tomatoes
  • 1/2 cup crumbled feta


  1. Pre-heat oven to 375.
  2. Crack eggs into a large mixing bowl and whisk well.
  3. Whisk in milk or cream and salt. Add vegetables or other fillings and and stir to mix.
  4. Grease 12-cup muffin tin (I recommend a silicone muffin pan). If using, place silicone muffin pan on top of a baking sheet. 
  5. Evenly divide the mixture between muffin cups (about 1/4-1/3 cup). Place in oven and pour 1 cup of water into bottom of baking sheet (this is optional but recommended, it helps to steam the eggs and create a creamier texture). Bake 25-30 minutes until cooked through (should not jiggle).


Keeps well in fridge for 4-5 days.