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Learn how to make egg cups super quick and all the tips to pack this healthy breakfast to enjoy at school or on the go!
Breakfast Bento with Taco Egg Cups
Egg cups, mini quiches, or egg muffins, whatever you like to call them, are a simple way to add protein and nutrition to breakfast: the bite-sized appeal to kids while you use up leftovers to build a quick bento!
These bites include eggs, milk, and taco toppings! They can be made ahead, are easy to whip up, and kids can enjoy them warm or cold. So easy and convenient you’ll definitely want to add them to your rotation!
I usually add leftovers from my Classic Beef Tacos recipe, but you can also use chicken or make the taco egg cups meatless by adding black beans or diced fajita peppers instead. If the idea of ground beef for breakfast doesn’t sit well, pack these for lunch instead!
Should Taco Egg Cups be Eaten Warm, Cold or at Room Temperature?
There’s no right or wrong temperature to enjoy these Taco Egg Cups. They can be eaten cold straight out of the fridge, at room temperature when packed in a bento box, or warm from a thermos.
Ingredients
Using up taco night leftovers and basic staples, you can build healthy egg cups packed with flavor and nutrition that are also fun to eat! Here’s what you need:
- Eggs: help bind all the ingredients.
- Milk: any kind of milk.
- Cooked taco meat: swap it with black beans, chicken, or diced fajita peppers.
- Salsa: your favorite store-bought or homemade salsa. Pico the gallo is also a great choice!
- Shredded Cheddar cheese: you can also use mozzarella, Colby Jack, Mexican cheese blend, pepper Jack, or Swiss.
How to Make Taco Breakfast Egg Cups
This high-protein recipe is as simple as mixing ingredients and letting the oven do the rest! Here’s how to make taco egg cups for a breakfast bento:
- Prep
Preheat oven to 350F and grease 24-count mini muffin pan (or 12-count regular-sized muffin tray). - Combine the ingredients
In a large bowl, whisk eggs and milk. Add in the beef, salsa, and cheese. Mix to combine all ingredients. - Pour the mix
Distribute egg mixture evenly into muffin pan cups, filling them about ¾ of the way up. - Bake
Bake in the preheated oven for 15-18 minutes. Using a regular-sized muffin tray requires a longer baking time of approximately 26 to 28 minutes. - Remove
Remove the pan from the oven and let them cool in the pan before carefully removing them with a small knife or small spatula. - Refrigerate
Once cooled, refrigerate the egg cups in an airtight container or zip bag for up to 3 days.
Check how easy this recipe is in this quick video:
How to Store Egg Cups
Once the taco egg cups are out of the oven and have cooled down to room temperature, remove them from the mini muffin tray and transfer them inside a zip bag or an airtight container. Refrigerate for up to 3 days.
How Long Will Egg Cups Keep in the Fridge?
Egg cups are the perfect ingredient you can make ahead of time to build breakfast bento boxes or lunches. They keep in the fridge for 3 days.
How to Pack Egg Cups in a Thermos
To enjoy egg cups warm at school or on the go, they’ll need to be heated up and placed inside a thermos container. While they won’t be as hot as out of the oven or microwave, they’ll remain warm.
Looking for more delicious ideas to pack in the lunch bag? The 101 Packed Lunches eBook has everything you need.
You’ll find wraps, bento boxes, hot lunches, salads, and more so you don’t have to pack the same thing day after day.
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All my best kid-friendly lunches from over a decade of creating meal plans. Add some variety to your child’s lunchbox with these epic lunches, plus receive my Pack Meals Like a Pro ebook, free with purchase!
How to Pack Taco Egg Cups for Breakfast on the Go
These Taco Egg Cup Breakfast make a terrific bento box that will help you to easily build rich-protein meals that satisfy any appetite. You can pack the egg cups warm or at room temperature, according to your kid’s preference. Check how to do both below:
- To enjoy these at room temperature, place 4 to 6 taco egg cups inside the main compartment of a lunch container.
- To eat warm, heat the egg cups in the microwave for 1 minute, stopping the microwave halfway through to flip them over. Immediately transfer them inside a thermos container and close the lid.
- Finish packing this bento by adding veggies, fruit, and any other sides inside a bento box. Pack everything inside a lunch bag.
Packing Tips for Egg Cups
Follow these tips to make the most of these egg cups and pull together healthy and tasty meals:
Save time
Making these egg cups right after taco night dinner is a time-saver since you don’t have to store leftovers and they last up to 3 days in the fridge. Just whisk, fill the muffin pan and you got an epic meal ready to pack the next morning!
Make it a meal
Build a healthy breakfast bento by packing the taco egg cup along with fruit, veggies, or your kids’ favorite snacks. Nuts, carrots, cheese cubes, olives, berries, crackers: possibilities are endless!
Enjoy them at any time
Kids can enjoy these taco egg bites in so many ways! Pack them for school breakfast or add them to their favorite bento box lunches for extra protein. Eat one or two as an after-school snack? Of course!
More Egg Cup Ideas
Want more egg cup recipes for breakfast and lunch? I got you covered, fam!
- Broccoli & Cheese Muffin Quiches
- Pizza Mini Quiches
- Spinach & Bacon Mini Quiches
- Ham & Cheese Mini Quiches
- Salsa Mini Quiches
Taco Egg Cup Breakfast Bento
Watch How It’s Packed:
Ingredients
For the egg cups:
- 6 eggs
- 3 tablespoons milk
- ½ cup reserved cooked taco meat
- ¼ cup salsa
- 1 cup shredded Cheddar cheese
For each bento:
- 4-6 egg cups
- Fruits & veggies
- Sides of your choice
Instructions
For the egg cups:
- Preheat oven to 350F and grease 24-count mini muffin pan. See the note below regarding cooking time if using a regular muffin pan.
- In a large bowl, whisk eggs and milk. Add in the beef, salsa, and cheese. Mix to combine all ingredients.
- Distribute egg mixture evenly into muffin pan cups, filling them about ¾ of the way up.
- Bake in the preheated oven for 15-18 minutes. Remove the pan from the oven and let them cool in the pan before carefully removing them with a small knife or small spatula.
- Once cooled, refrigerate the egg cups in an aitight container or zip bag for up to 3 days.
For breakfast bento:
- To enjoy these at room temperature, place 4 to 6 egg cups inside the main compartment of a lunch container.
- To eat warm, heat the egg cups in the microwave for 1 minute, stopping the microwave half way through to flip them over. Immediately transfer them inside a thermos container and close the lid.
- Finish packing this breakfast by adding fruit, veggies, and any other sides inside a bento box. Pack everything inside a lunch bag.
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