Freezer-Friendly Breakfast Egg Cups

Breakfast that is ready when you are! This simple, healthy, and veggie-packed recipe is the perfect breakfast meal-prep and can be stored in your freezer for weeks. 

(Serves 4; 209 kcal, 14.3g fat, 4.8g carb, 16g protein per serving)


  • 1 Tbsp olive oil
  • 6 large eggs
  • ¼ C milk
  • ⅛ tsp salt
  • ⅛ tsp ground black pepper
  • 1 medium bell pepper
  • ¾ C fresh arugula
  • 1 oz cheddar cheese
  • ½ C low fat cottage cheese


  1. Prepare muffin tray by spreading olive oil around with a paper towel on the insides. Preheat the oven to 375 degrees F.
  2. Whisk your eggs and milk together in a bowl. Season with salt and pepper.
  3. Wash and dice bell pepper into small pieces. Wash arugula and roughly chop into thin pieces.
  4. Add peppers, arugula, and cheese to the egg mixture.
  5. Fill muffin cups ¾ of the way full and bake for 20-25 minutes until the center is set and no longer runny.
  6. Allow them to cool before serving.