This Breakfast Egg Cups Recipe is the perfect breakfast on-the-go.Make them ahead of time, refrigerate or freeze them, and then heat them in the microwave when you are ready to eat.Get lots more ideas for kick-starting your kids’ days in our roundup of 28 High Protein Breakfasts.

Is school starting already?! Didn’t summer just begin?! I guess it’s time to start thinking about some fast breakfasts for those crazy school day mornings.I have a first grader, preschooler, and 2 month old baby.My husband leaves for work before we get up, so I am on my own to get the kids ready. Mornings are a bit tricky to say the least.

Since my kids are so young, and it’s a 3-to-1 battle on school mornings, I am all for prepping anything I can the night/weekend before.Saturday’s pancakes become weekday breakfasts.Sandwiches are made for lunch the night before, and these breakfast egg cups can be made and refrigerated or frozen ahead of time as well.

 Perfect for those busy school day mornings! Leftover veggies will never go to waste if you use them in these breakfast egg cups.I used a red bell pepper and spinach for the bright colors.I think it gives these egg muffins a “confetti” look.

After all, we eat with our eyes and kids are drawn to the bright colors.A little sprinkle of cheese is delicious too! Our favorite way to eat these breakfast egg cups is with salsa or ketchup, but you can totally heat and eat them on the go! Everything is portioned out and ready to mu

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