I love anything I can prep ahead—breakfast, lunch, dinner, snacks… all of it. And when I decided I wanted healthier mornings, I knew I needed something ready and waiting so I wouldn’t default to delicious, sugary cereal—or skip breakfast altogether.
That’s where these Bell Pepper, Bacon & Greens Egg Cups come in.
They’re the kind of breakfast that makes mornings easier and better. Grab one, heat it up, and you’re actually eating something nourishing before the day gets away from you.
🥔 Why These Work So Well
When I eat eggs in the morning, I like to add vegetables—or sometimes I’ll even make a breakfast salad. I also know my body well enough to know I need a little carb to feel satisfied. That’s why these egg cups start with a potato nest underneath.
Yellow potatoes are:
- An excellent source of potassium (yes—more than a banana)
- High in vitamin C and vitamin B6
- Naturally fat-, sodium-, and cholesterol-free
Add in orange bell peppers (packed with vitamins A and C), leafy greens, and… bacon (because bacon is perfection), and you’ve got a breakfast that actually keeps you full.
Bonus points: these egg cups are gluten-free, dairy-free, and nut-free. And if you check your bacon ingredients, they’re Whole30 compliant, too.
🥓 Bell Pepper, Bacon & Greens Egg Cups
Makes 6
Ingredients:
1 Tbsp olive oil
4 small yellow potatoes
6 eggs, divided
â…› tsp salt
â…› tsp pepper
1 orange bell pepper, seeded
3 slices bacon, cooked and chopped
2 cups mixed greens, torn
ÂĽ cup water
Instructions:
- Heat the oven to 350°F.
- Spiralize the potatoes using the smallest blade available, or shred them with a box grater. Transfer to a bowl, cover with water, and soak 5 minutes.
- Beat 1 egg with the salt and pepper.
- Drain the potatoes and press out excess moisture with a paper towel. Return to a clean bowl and mix with the beaten egg.
- Oil the cups of a large muffin pan (6 wells) or regular muffin pan (12 wells). Divide the potato mixture evenly, pressing up the sides to form cups.
- Bake for 10 minutes, then remove from the oven.
- Chop the bell pepper and bacon; tear greens into smaller pieces.
- Beat the remaining eggs with the water until frothy.
- Divide the greens, bell pepper, and bacon among the potato cups. Pour the egg mixture evenly over each.
- Return to the oven and bake 20 minutes, or until eggs are set. Cool 5 minutes before removing.
Make it Easy on yourself with these shortcuts:
🍽️ Easy
- Swap spiralizing/shredding potatoes for refrigerated shredded hash browns (just squeeze out moisture).
- Use pre-cooked bacon crumbles instead of cooking bacon from scratch.
- Grab pre-washed mixed greens to skip washing and chopping.
⚡ Easier
- Skip the potato cups entirely and spray the muffin pan well—make these crustless egg cups instead.
- Use frozen diced peppers or a frozen pepper/onion blend.
- Crack eggs into a measuring cup or shaker to mix and pour in one step.
🙌 Easiest
- Use frozen hash brown patties pressed into muffin cups as the base.
- Swap fresh veggies for a bagged omelet or veggie scramble mix.
- Use liquid eggs or egg whites—pour, bake, done.
🥂 When I Love These Most
These are perfect for:
- Busy weekday mornings
- Grab-and-go breakfasts
- Meal prepping for the week
- Anyone who needs a real breakfast without thinking too hard
Make them once, enjoy them all week, and remove one more decision from your mornings.
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Here’s to prep-ahead breakfasts and starting the day feeling taken care of.
Cheers,
Colleen 🥂
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