If you’re a sucker for meals made in a mug, drool over muffin tin recipes, or are generally a fan of bite-size food, you’ll love these breakfast cup recipes. Simple, healthy, and totally transportable, they’ll make your mornings easier and tastier.
Frozen hash browns bake into perfect “nests” for the eggs, veggies, and cheese in these individual mini meals. Throw a few in a tupperware box for a balanced, on-the-go option.
If you don’t have (or don’t like) coconut sugar, other natural sweeteners work just fine in these cool and crispy treats. They’re originally a dessert recipe, but with Greek yogurt, oats, strawberries, and almonds, they’ve got breakfast written all over them.
Don’t be fooled by their size: With eggs, veggies, cheese, and ham in each serving, these cups pack a impressive nutritional punch.
Transfer baked oatmeal from the casserole dish to muffin tins with this individually portioned recipe. Each one is studded with chocolate chips to make breakfast feel just a bit more special.
Sometimes you just need to stick to the basics, like this recipe. Good ol’ whole-wheat bread forms the “cups” here; filled with vegetables and eggs, they’re a reliable way to get in a nutritious, meatless breakfast.
No fork and knife needed for this French toast! The recipe uses the blogger’s homemade bread, but go ahead and use any thick toast you’d like to hold in all of that buttery, eggy filling.
Even if you don’t follow a Paleo diet, these five-ingredient, low-carb cups are likely to appeal to you (because bacon). Pressed into muffin cups, the meat crisps up to hold the eggs and asparagus in each protein-packed serving.
This recipe is more of a guideline than specified measurements—perfect for customization based on your favorite fruit, spices, and other fun add-ins.
Using quinoa along with the oats gives these fruity bites a bit more protein. The result is sorta apple crisp, kinda baked oatmeal, and totally delicious.