Back-to-Busy Meal Plan: Baked Gruyere & Veggie Egg Cups 

These egg cups are like mini omelets that you (and your little ones) can take on the go — whether that’s in the car, on the school bus, or in a lunch box. Prep a batch on Sunday for a stress-free source of protein and veggies throughout the week. 

Yield: 12 cups 
Active Time: 8 minutes
Total Time: 30 minutes

Ingredients 

10 eggs

¾ cup milk (if you’re using a non-dairy milk, oat would be best) 
½ cup Gruyere or mild white cheddar cheese, grated
½ teaspoon sea salt
Black pepper, to taste
½ teaspoon garlic powder
6-8 cherry tomatoes, halved
½ zucchini, thinly sliced*
Optional: Dried oregano or thyme 

*Prepared during Sunday Meal Prep

Instructions

Preheat the oven to 350° F and set a rack in the upper part of the oven. Grease or line a 12-cup muffin tin. 

In a large bowl, whisk together the eggs, milk, cheese, salt, pepper, and garlic powder until evenly combined.

Pour the egg mixture into each muffin cup, filling ¾ of the way full. Evenly distribute the cherry tomatoes and zucchini on top. Add dried herbs if using. 

Bake for about 24 minutes, or until puffed and set. Remove from the oven and let cool slightly. 

Store the egg cups in an airtight container (avoid using a plastic bag) with a paper towel to absorb moisture. Store in the fridge for up to 5 days. 

When ready to eat, reheat in the toaster oven or eat cold. 

Serving idea: Add a cup to a toasted and buttered English muffin with a bit of arugula and basil and a sprinkle of extra cheese. 

Recipe credit: Aubrey Devin