Mushroom and Feta Baked Egg Cups
Recently my friend Emma said to me, “Mad are we allowed to give suggestions for Mad About Food? Because I am looking for some more grab and go breakfast options.” Well Em, ask and you shall receive!! These mushroom and feta baked egg cups are a perfect grab and go breakfast to fuel you during busy weeks. They are quickly made during prep on Sunday or Monday and then stay fresh for the week in the fridge. I ate them both cold out of the fridge and warmed up in the microwave at work and they were great both ways.
For these egg cups I chose feta and mushroom and some crushed red pepper for spice, but you could really make them with any spices, cheese, meats or veggies. I have a bacon, spinach and onion recipe here and a prosciutto version here. I am thinking my next one will be goat cheese and dill!
I talk about meal prepping a lot on here and on my instagram, but it took me a really long time before I was able to recognize the benefits myself. This week I prepped both breakfast and lunch options. That way on my work days I don’t have to think about food at all until dinner time. AND then at dinner I am motivated to have fun and be creative!
There are definitely some tools that I a have invested in that make meal prepping much easier like special meal prep containers that are a good size and light weight. I have listed my favorites on this product page here. To make these muffins and mini muffins I use silicone baking molds so that the muffins and egg cups pop out easily without use lines.
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