Make-ahead breakfast ideas for sleepy-head moms

School has been in full swing for a while now, so you'd think I would have conquered the morning routine at this point. Yet there it sits, taunting me. I'm not a morning person. I have never been a morning person. And I don't think I ever will be a morning person.

Unfortunately, the world doesn't work around my ideal sleep schedule, so I still need to get up and get my family ready for school. The first week I usually go all out with big breakfasts, and then I quickly fall into the routine of a bowl of cereal or a granola bar and a cheese stick. 

There is certainly nothing wrong with these standard breakfast choices, but this year I wanted to try and provide my kids with something a little better and more delicious on a regular basis. (Because I want them to have good memories of school mornings, not "hurry up we're late" memories.)

So I started to look for something that I could make ahead of time, freeze and then pretty much grab-and-go (with a little reheating) in the morning.

I found a recipe for mini egg cups that works perfectly with our Roasted Pepper Egg Bake Starter. Instead of having to chop up bell peppers and onions, I just add a scoop of this product and get on my way. 

It really is so simple. I just mix together eggs, Roasted Pepper Egg Bake Starter, cottage cheese, shredded Cheddar cheese and milk. Then I pour it into a mini muffin pan. (If you have a mixing bowl with a pour spout, it makes this process even easier.)

Roasted Pepper Egg Cup Prep

I let them bake for 15-20 minutes and pull out delicious, single-serve egg cups.

Roasted Pepper Egg Cups

My family liked them so much we pretty much ate the entire batch right out of the oven, so I had to whip up another one to freeze for later. And I know my family is excited when we have them for breakfast.

Since the concept of using Roasted Pepper Egg Bake Starter in something other than an egg bake worked so well, I also tried it in these Roasted Pepper Breakfast Quesadillas.

Roasted Pepper Breakfast Quesadilla

They're also freezer-friendly, so we ate some right away for breakfast and I made an extra batch for the freezer.

On the weekends, we also really like the Roasted Pepper Egg Bake Starter stirred into basic scrambled eggs. So this product is a pretty versatile breakfast starter. Just right for sleepy-head moms like me! It hasn't helped me from hitting my snooze button five times before I get up, but it has helped me give my kids a better breakfast … and that's a start!

- Stacy

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Roasted Pepper Egg Cups


  • 6 eggs
  • ¼ cup Roasted Pepper Egg Bake Starter
  • ¼ cup cottage cheese
  • ¼ cup shredded Cheddar cheese
  • 2 tablespoons milk


  1. Preheat oven to 350°F. Thoroughly spray mini muffin tin with non-stick cooking spray.
  2. Whisk together eggs, Roasted Pepper Egg Bake Starter, cottage cheese, Cheddar cheese and milk. Salt and pepper as desired.
  3. Pour mixture into mini muffin cups and bake 15-20 minutes or until cooked through.
  4. Let cool; remove from pan and serve.

Tip: Use our Seasoned Salt and Garlic Pepper Seasoning to season eggs in place of salt and pepper.

Tips and Hints

  • I used our Seasoned Salt and Garlic Pepper Seasoning to season the eggs in place of regular salt and pepper.
  • Many of your favorite Tastefully Simple seasonings could be used in these recipes to add flavor to your eggs – mix and match and do some experimenting! 
  • If you're a morning person, both of these recipes are so easy you could prepare them in the morning and serve them right out of the oven.
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