Meal prep is my jam. Our weeks are so much smoother and more productive when the fridge is stocked with a few breakfast options as well as some sliced fruit and diced veggies. These grilled egg cups are my favorite breakfast prep this summer. I prep them in less than 10 minutes and toss them on the grill that’s probably already lit for a little cookout.
What could be better? Minimal clean up and breakfast for 4 days. I chose to use a disposable aluminum muffin tray, but that’s not necessary; any oven safe pan is more than likely grill safe.
They are easy to switch up and all they need is a shake or two of hot sauce and you are all set!
Some other options would be to use spinach and shallots, asparagus and ham, shaved brussel sprouts and grated sweet potatoes.
Grilled Egg Cups
Yield 4 servings
Light, fluffy egg cups lined with bacon and filled with sliced kale and caramelized onions.
- 6 Pieces of bacon
- 6 eggs, whisked
- 2 tbsp olive oil (avocado oil, coconut oil, or ghee will also work)
- 1/2 yellow onion
- 1 C kale, sliced
- 1/4 C cheddar cheese, shredded
- 3 Tbsp milk
- salt + pepper
- Prepare bacon; place on a foil lined baking sheet and cook at 375 degrees for 15 minutes. Remove from oven and drain on paper towel. While the bacon is still pliable, shape them in a disposable (or grill safe) muffin tin.
- In a skillet on medium heat, saute the yellow onion and kale in the oil. Once the kale is tender and the onions translucent, set the aside and let them cool for 5 minutes.
- Add the kale and onions to the eggs along with the milk and shredded cheese.
- Season with salt and pepper.
- Pour into bacon lined muffin tins and place on the grill. Cook on low, indirect heat for 12-15 minutes.
I have even prepped these on the Traeger, our electric smoker, and they were fantastic.