Breakfast is my favorite meal of the day!

Weekends are my favorite time for breakfast since I can take my time, but weekdays are a totally different story. There’s never enough time, no matter how early I get up, to make a really great breakfast…until now!

If you are short on time in the morning, these breakfast cups are going to become your best friend. ❤ They’re easy to make, reheat and enjoy and they taste delicious! The best part? You can mix and match to get the flavors and ingredients you love. #TimesaverTip:  Make these on Sunday so you have breakfast for the entire week!

I wanted to show you a few different variations so I made 3 different cups today: MeatLovers, Veggie, and Broccoli Cheese.

To start preheat oven to 400° and spray a 12-cup muffin pan generously with non-stick cooking spray. If you think you have enough, spray some more, it’s that important. Take your cooked and shredded potato (or your packaged hash browns) and place on a paper towel. Squeeze out as much moisture as you can and then place into a large bowl. Pour olive oil on top of the hash browns and add in salt and pepper to taste.

Mix together with hands and place an equal amount into each of the 12 cups. Using your fingers, press the potatoes around the edges of each cup and along the bottom, making sure to leave room for the filling. Spray each cup with cooking spray again and bake for 15 minutes, or until edges are golden brown. Remove and let cool.

While the potatoes are cooking and cooling, cook sausage and bacon then crumble and set aside. Chop all veggies. Saute red onion in oil for 5 minutes then add broccoli and cook for another 2 minutes and set aside. Shred manchego cheese.

For MeatLovers cups: place equal amount of sausage and bacon in 4 cups and top with shredded cheese. For Veggie cups: place equal amounts of yellow onion, tomato, and bell pepper into 4 cups and add in some diced jalapeno for a little heat (optional). For Broccoli Cheese cups: place equal amounts of broccoli and red onion in 4 cups and top with shredded cheese.

Now comes the fun part! In a small bowl, whisk together 5 eggs and pour over MeatLovers and Broccoli Cheese cups. For Veggie cups - break 1 egg over each of the 4 cups. I don’t have the best luck with breaking eggs so I broke each one separately in a measuring cup and then poured it on top. You never know when those yolks are going to cooperate!

Carefully, place muffin pan back in oven and cook for an additional 15 minutes. Let cool and run knife around outside of each cup to loosen and remove. (This is when the generous amount of cooking spray comes in super handy)! Cups can be eaten right away or stored in the refrigerator. Just heat for 60 seconds in microwave and you’ll have yourself a healthy, quick and easy breakfast any day of the week! Jazz up your breakfast cups with fresh sliced avocado, homemade salsa or green onions!

BREAKFAST CUPS 3 WAYS

Ingredients:

• 9 eggs
• 2 tbsp extra virgin olive oil + 1 tbsp
• 3-4 baking potatoes, cooked & shredded (or 1 lb packaged shredded hash browns)
• 1/2 cup broccoli florets, chopped
• 1/4 red onion, diced
• 1 small tomato, diced
• 1/2 bell pepper, diced
• 1/4 yellow onion, diced
• 1/2 jalapeno, seeded and diced (optional)
• 1/2 cup sausage, cooked, crumbled
• 4 bacon slices, cooked, crumbled
• 1/2 cup manchego cheese, shredded
• salt and pepper, to taste

Directions: 

Preheat oven to 400°. Place shredded potato on paper towel and squeeze out moisture then transfer to large bowl. Pour oil over hash browns, top with salt and pepper, and mix together with hands. Spray 12-cup muffin pan generously with non-stick cooking spray. Place even amount of potatoes into each cup and use fingers to push down and around sides of each cup leaving enough room in the center to add filling. Cook hash brown cups in preheated oven for 15 minutes. Remove and let cool - edges should be golden brown. While hash browns are cooking and cooling, cook  and crumble sausage and bacon, chop all veggies, and shred cheese.  Saute red onion in 1 tbsp olive oil for 5 minutes, then add in broccoli and cook for another 2 minutes.

• For MeatLovers cups: Place equal amount of sausage and bacon in 4 cups. Top with shredded cheese.
• For Veggie cups: Place equal amounts of yellow onion, tomato, and bell pepper into 4 cups. Add in diced jalapeno for a little heat (optional).
• For Broccoli Cheese cups: Place equal amounts of broccoli and red onion in 4 cups. Top with shredded cheese.

In small bowl, whisk together 5 eggs and pour over MeatLovers and Broccoli Cheese cups. For Veggie cups, break 1 egg over each individual cup.

Place muffin pan back in oven and cook for an additional 15 minutes. Let cool and run knife around outside of each cup to loosen and remove. Cups can be eaten right away or stored in the refrigerator. Just heat for 60 seconds in microwave and you’ll have yourself a healthy, quick and easy breakfast any day of the week!

Jazz it up: Top with freshly sliced avocado, green onions, or homemade salsa!

For more quick and easy meal ideas check out my Iced Coffee Power Smoothie and my favorite snack Garlic Zucchini Chips and Subscribe to my monthly newsletter to get new recipes delivered straight to your inbox. 🙂