Breakfast Meal Prep – Egg Cups

Happy New Year Everyone! I hope you had a wonderful holiday season, and now I hope you have some resolutions that you are excited about. I love New Year’s resolutions. What better way to start the year than wanting to improve on your already awesome self! Better yet, what better way to start each month than to create goals for yourself. That is what I try to do. Of course I have my big overarching year resolutions but each month I give myself a mini resolution to do. For January this year it was to get back to planning my boyfriends and mine meals. I was doing great all of 2019 but then October hit and well… our schedules got even busier and the priorities realigned.

I have seen these cute little egg cups recommended as a breakfast meal prep all over pinterest. Truth be told, I had one absolute FAIL about a year and a half ago on egg cups so I have been scared to try them again. Until now! These turned out great! My preference was the Turkey Spinach, but the Italian in me has a soft spot for the Caprese.

Have you made egg cups yet? What ingredients were your favorite combination?


  • 12 eggs
  • 1 cup spinach, chopped
  • 6 turkey slices
  • 2 Tablespoons sun dried tomatoes, chopped
  • 7oz fresh mozzarella, chopped
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1/8 tsp. garlic powder


Preheat oven to 350 degrees Fahrenheit.

Begin by spraying the muffin tin thoroughly with cooking spray.

For the Turkey & Spinach:

Place 1 turkey slice into a muffin cup forming a turkey slice bowl within the cup. Place a few pinches of chopped spinach into each turkey slice bowl, slightly pushing down. Crack an egg into each of the turkey slice bowls.

For the Caprese:

Divide the chopped sun dried tomatoes into 6 muffin tins. Crack an egg into each of the turkey slice bowls. Top with the chopped mozzarella.

Finishing both:

Combine salt, pepper, and garlic powder in a small bowl. Sprinkle the seasoning over all 12 of the egg cups. I had some leftover but feel free to use all of it if you would like.

Bake for 12-16 minutes, depending on how well done you would like your egg yolk. 12 minutes is closer to sunny side up and 16 minutes is closer to the yolk being baked through. Ovens can vary with cook time.

Let cool in the muffin tin for 10 minutes before removing to a plate.

Refrigerate up to 7 days.


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