Brilliant Make-Ahead Breakfasts

At Home

Because the last thing you want to be doing on Christmas or New Year's Day is sweating in your kitchen. These egg cups are special and insanely yummy, yet simple enough to guarantee you time to relax. Imagine that!


By halil Hymore
Photos by Alice Gao

Parisian Ham and Cheese Egg Cups

YOU'LL NEED:

  • Cooking spray
  • 1 large croissant, diced (about 1¼ cups)
  • 3 oz deli ham, chopped
  • 3 oz Gruyère cheese, grated
  • ¼ tsp ground nutmeg
  • egg base
  • ½ tsp pepper.

TO MAKE: Heat oven to 350°F. Lightly coat a 12-cup standard muffin pan with cooking spray; set aside. Divide the croissant, ham, and cheese among the muffin cups. Whisk the nutmeg into the egg base, divide among the muffin cups, and sprinkle with the pepper. Bake until puffed and golden, about 20 minutes. Carefully remove from the pan and serve immediately, or allow to cool completely, then place in an airtight container and refrigerate for up to 3 days.

Per cup: 92 cal, 6 g fat (3 g sat fat), 7 g protein, 3 g carb, 0 g fiber.

Salmon and Dill Egg Cups

YOU'LL NEED:

  • Cooking spray
  • 3 oz smoked salmon, torn into bite-size pieces
  • 2 oz cold Neufchâtel cheese (or ⅓-less-fat cream cheese), diced
  • ¼ cup chopped fresh dill
  • egg base
  • ½ tsp pepper.

TO MAKE: Heat oven to 350°F. Lightly coat a 12-cup standard muffin pan with cooking spray; set aside. Divide the salmon, cheese, dill, and egg base among the muffin cups and sprinkle with the pepper. Bake until puffed and golden, about 20 minutes. Carefully remove from the pan and serve immediately, or allow to cool completely, then place in an airtight container and refrigerate for up to 3 days.

Per cup: 52 cal, 4 g fat (2 g sat fat), 5 g protein, 1 g carb, 0 g fiber.

Salsa and Sausage Egg Cups

YOU'LL NEED:

  • Cooking spray
  • 6 oz frozen shredded hash browns, thawed
  • 3 oz dried chorizo, diced
  • egg base
  • ¼ cup fresh salsa
  • ½ tsp pepper.

TO MAKE: Heat oven to 350°F. Lightly coat a 12-cup standard muffin pan with cooking spray; set aside. Divide the thawed hash browns, chorizo, and egg base among the muffin cups. Dollop each with the salsa and sprinkle with the pepper. Bake until puffed and golden, about 20 minutes. Carefully remove from muffin tins and serve immediately, or allow to cool completely, then place in an airtight container and refrigerate for up to 3 days.

Per cup: 82 cal, 6 g fat (2 g sat fat), 4 g protein, 5 g carb, 1 g fiber.

Apple-Raisin French Toast Cups

YOU'LL NEED:

  • Cooking spray
  • 1 large sandwich roll, diced (about 1¼ cups)
  • ½ apple, diced (about ¾ cup)
  • 3 Tbsp raisins
  • ¼ cup heavy cream
  • 3 Tbsp sugar
  • ½ tsp ground cinnamon
  • egg base (made with 4 eggs instead of 5).

TO MAKE: Heat oven to 350°F. Lightly coat a 12-cup standard muffin pan with cooking spray; set aside. Divide the bread, apple, and raisins among the muffin cups. Whisk the heavy cream, sugar, and cinnamon into the egg base and divide among the muffin cups. Bake until puffed and golden, about 20 minutes. Carefully remove from the pan and serve immediately, or allow to cool completely, then place in an airtight container and refrigerate for up to 3 days.

Per cup: 78 cal, 4 g fat (2 g sat fat), 3 g protein, 9 g carb, 1 g fiber.