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A plate full of golden-brown egg muffins, perfect for tasty egg recipes meal prep.

Egg Recipes Meal Prep That Actually Tastes Great

Discover a delicious and healthy way to prepare eggs for your weekly meals. These egg cups are perfect for busy individuals and families looking for easy meal prep solutions.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

For the Mix-ins
  • 2 tablespoons avocado oil
  • 6 green onions, thinly sliced, green and white parts divided
  • 1 small red bell pepper, chopped
  • 7 ounces chicken sausages, chopped I like Applegate Organics or Whole Foods 365 brand
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon dried oregano
  • freshly ground black pepper
  • 2 cups baby spinach
For the Egg Mixture
  • 8 large pasture raised eggs
  • 1/2 cup cottage cheese I like Good Culture Lactose Free
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
Topping
  • 1 cup shredded goat cheddar

Equipment

  • Muffin tin
  • Silicone muffin mold
  • Baking sheet
  • Large skillet
  • Blender

Method
 

  1. Preheat your oven to 375°F (190°C). Spray your muffin tin with avocado oil cooking spray.
  2. In a large skillet, heat the avocado oil over medium heat. Add the white parts of the green onions and red bell pepper. Sauté for 2 minutes until the vegetables start to soften.
  3. Add the chopped sausage, sea salt, dried oregano, and black pepper. Cook, undisturbed, for about 3 minutes until the sausage begins to brown. Stir and continue to cook until the sausage is browned on all sides. During the last minute of cooking, add the spinach and toss to combine. Cook until the spinach is just wilted. Remove from heat and allow to cool.
  4. Once cooled, spoon even amounts of the sausage and vegetable mixture into the prepared muffin cups.
  5. In a blender, combine the eggs, cottage cheese, kosher salt, and black pepper. Blend until the mixture is fluffy and pale yellow.
  6. Carefully pour the egg mixture into the muffin cups, filling them without overfilling, as the eggs will rise while baking. Top with the shredded goat cheddar and the green parts of the green onions.
  7. Transfer the muffin tin to the preheated oven and bake for 18-20 minutes, or until the tops of the egg cups are golden brown. You may need an additional 2-4 minutes depending on your oven.
  8. Allow the egg cups to cool in the muffin tin for about 10 minutes before removing.
  9. Serve on its own or with a side of fresh berries and sourdough toast.
  10. To store, allow the egg cups to cool completely before placing them in an airtight container. They will last in the refrigerator for about 5 days.
  11. To reheat, preheat your oven or toaster oven to 350°F (175°C). Place the egg cups on a parchment-lined baking sheet and warm for 8-10 minutes in a standard oven, or 5-7 minutes in a toaster oven, until heated through. If reheating from frozen, add an extra 5-7 minutes and loosely cover with foil for the first half of reheating to prevent over-browning.

Notes

Using a silicone muffin tin makes these egg cups very easy to release. If you use a silicone mold, place it on a baking sheet before pouring the egg mixture to prevent spills.

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