Balanced Breakfast Egg Cups

These Balanced Breakfast Egg Cups have it all! Protein, carbohydrate, veggies, healthy fats, flavor, and they’re a breeze to make. These are great for a grab-and-go breakfast or lunch, and so easy to serve to a crowd!

These balanced breakfast egg cups have it ALL! When I daydream about the perfect make-ahead breakfast (or really any grab-and-go meal), I always crave something that’s BALANCED. I want a pre-packed meal that has it all: protein, veggie, carbohydrates, healthy fats, flavor, and EASE. When we finished formulating these balanced breakfast egg cups, I knew that is exactly what I wanted to name them. Make them in bulk (using your Cook Once, Eat All Week ingredients from this week if you’re following along in the series), let them cool completely (so they pop out of the silicone tray easier), store, and then enjoy as you need!  I have to tell you I could eat about 4 of these in one sitting, they’re THAT good!

Note that the baking time on these balanced breakfast egg cups will yield a cooked-through egg yolk.

UPDATE: click HERE for a similar silicone muffin pan that I used!

Cook Once, Eat All Week

If you’re new here, THIS POST is a great introduction to our Cook Once, Eat All Week series!

Here are the other recipes in our COEAW: Week 4 meal prep series:

• Base Recipes of bulk-prepared shredded chicken, spaghetti squash, and spinach: click HERE!
• Chicken Carbonara Spaghetti Squash Casserole Recipe: click HERE
• Coming Soon: Buffalo Chicken Spaghetti Squash Boats Recipe: click HERE

Balanced Breakfast Egg Cups

5 from 1 vote

By Cassy

Prep: 10 minutes mins

Cook: 1 hour hr 25 minutes mins

Total: 1 hour hr 35 minutes mins

Servings: 4 servings

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These Balanced Breakfast Egg Cups have it all! Protein, carbohydrate, veggies, healthy fats, flavor, and they’re a breeze to make. These are great for a grab-and-go breakfast or lunch, and so easy to serve to a crowd!

Ingredients  

1x2x3x

• ▢ 1 small spaghetti squash
• ▢ 1 tablespoon butter or oil of choice
• ▢ 4 slices bacon
• ▢ 1, 10 ounce bag frozen spinach
• ▢ 12 eggs
• ▢ 1 teaspoon fine sea salt divided
• ▢ 1/4 teaspoon pepper
• ▢ Chives chopped for garnish

Instructions 

• Cut the spaghetti squash in half, scrape out the seeds, and place it in a rimmed baking dish face-down with 1/4 cup of water. Bake at 375 F for 1 hour, or until soft. Once cooked, set aside until cool enough to handle. Once cooled, scrape the squash out into a large bowl and mix with 1/2 teaspoon sea salt.
• While the squash is cooking, cook the bacon in a pan with matching lid over medium heat until crisp. Remove from pan, let cool, then crumble.
• Saute the frozen spinach in the leftover bacon grease and then place the lid on the pan and steam for 1-2 minutes, until cooked through.
• Grease 12 muffin tins with butter, ghee, or other oil of choice.
• Place spinach on top of the spaghetti squash, then crack an egg on top of the spinach in each muffin tin. Note, you will use about 1 cup of spaghetti squash so you will have leftover spaghetti squash from this recipe. Sprinkle the salt and pepper over the eggs, then top with bacon.
• Place egg cups in the oven to bake at 375 for 25 minutes, until yolks are fully set.

Recipe Notes

If following Cook Once, Eat All Week use the following pre-made ingredients:

• 1 cup pre-cooked spaghetti squash
• 1 cup pre-prepared spinach

Instructions:

1. Preheat oven to 350 F.
2. Cook the bacon in a pan over medium heat then crumble.
3. Grease 12 muffin tins with butter, ghee, or other oil of choice. Combine spaghetti squash with 1/2 teaspoon salt, then press into muffin tins.
4. Place spinach on top of the spaghetti squash, then crack an egg on top of the spinach in each muffin tin. Sprinkle the salt and pepper over the eggs, then top with bacon.
5. Place egg cups in the oven to bake at 375 for 25 minutes, until yolks are fully set.

Nutrition

Calories: 401kcal | Carbohydrates: 21g | Protein: 24g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 513mg | Sodium: 1030mg | Potassium: 734mg | Fiber: 6g | Sugar: 8g | Vitamin A: 9409IU | Vitamin C: 9mg | Calcium: 224mg | Iron: 5mg

Additional Info

Course: Breakfast

Cuisine: American

Servings: 4 servings

Calories: 401

Keyword: balanced egg cups, egg cups

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