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Southwest Baked Egg Cups & Streamlining Morning Routines


To know me, is to know my love of mornings.  I’m very much a morning person.  I’m not worth much after 8pm, and  I actually go to bed, looking forward to getting up.  Weird, I know.

Southwest Egg Cups recipe at TidyMom.net

I recently have teamed up with the California Milk Advisory Board to help moms streamline the morning routine. As a mom myself, I know I don’t like to be rushed in the mornings, I’d much rather get up at 5 am to leave the house for a 8am meeting, than to be rushing around because I slept in later.  I’m a planner, so I plan for the unexpected, it’s just my nature.  But for some,  no matter how early they wake up, getting out the door on time can be a challenge in the morning.  Laundry, phone calls, scrambling to make breakfast  or lost objects are common time sucks.

I actually had this VERY conversation with our 16 year old just the other day.  She gets up each morning before school 25 minutes before she has to leave the house.  If ONE thing does not go as planned, then her morning turns in to total chaos.

How to streamline your morning routine

For many of us, morning routines include showering, getting dressed, brushing teeth, eating breakfast, drinking coffee/tea, and possibly helping a small human go through similar steps. Your routine might vary a little bit, but for the majority of days you do the same things over and over and over again.

  • Lay everything out the night before. Collect and lay out all your clothes and any other items you’ll need the night before, so you don’t have to make those decisions in a sleepy state. If you have little ones, do this for them as well, and as they get older, they can learn to make this a habit as well.
  • Gather what leaves with you.  Get in a nightly habit of gathering everything that needs to go out the door with you in the morning, and place it directly in front of the door where you will be leaving in the morning.   Homework, signed permission forms, backpacks, musical instruments, lunch boxes, bank deposit, keys, ipad/laptop etc.
  • Make lunch the night before.  Put yogurt or cheese sticks in freezer the night before, so the stay cold and will be thawed in time for lunch.
  • Plan make ahead breakfast ideas.  Make pancakes for dinner one night, and make extras to keep in the freezer for breakfast (just heat frozen pancakes in the microwave).  Over the weekend, make Southwest Baked Egg Cups with California cottage cheese, store them in the refrigerator, quickly heat in the microwave .


Southwest Egg Cups recipe at TidyMom.net

I love eggs baked in muffin pans! With an uber-busy life right now I’m always looking for ways to maximize my family’s breakfast schedule while keeping it nutritious and delicious but fast and portable.

Kids that eat a nutritious breakfast do better in school.  They wont get hungry before lunch, and the protein dairy provides, will keep them from getting sleepy, cranky or even headaches.

The best part about baked egg cups?….. you can customize them with whatever ingredients you have on hand.  My family is a big fan of Southwest eggs.  I started with refrigerated hash browns, then threw in some black beans, California cheeses, mixed some eggs with California cottage cheese and a few spices and topped with a little more cheese. (full recipe below)


how to make southwest egg cups recipe at TidyMom.net

To ease the morning scramble, make these the night before or over the weekend, wrap in a paper towel and store in an air tight container in the refrigerator.  In the morning just grab and reheat for a minute in the microwave for a fast delicious protein packed hot breakfast at home or on the go.

   Southwest Egg Cups  recipe at TidyMom.net

The more streamlined your morning routine, the more likely you are to have a smooth, stress-free morning.

Southwest Baked Egg Breakfast Cups

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 12

Serving Size: 1 egg cup

Southwest Baked Egg Breakfast Cups


  • 2 cups refrigerated hash browns, uncooked
  • 8 whole eggs, large
  • 1/2 cup California cottage cheese
  • 1/2 teaspoon baking powder
  • 1/4 cup diced bell pepper
  • 2 tablespoons salsa, chunky
  • 2 ounces green chiles, diced
  • salt and pepper to season
  • 1/2 cup black beans
  • 1/2 cup California Mexican cheese blend
  • 1 teaspoon Smoked Paprika
  • 2 tablespoons fresh Cilantro, chopped
  • 1/2 cup California Queso Blanco cheese, shredded


  1. Preheat oven to 375. Coat a 12 cup muffin tin with cooking spray
  2. Fill each muffin tin with approximately 1/8 cup of potatoes, season with salt and pepper.
  3. Bake 15-20 minutes or until they start to turn golden brown on top.
  4. While potatoes are baking, whisk eggs in a medium bowl and combine with cottage cheese, baking powder, bell peppers, salsa, green chiles and salt and pepper to taste.
  5. Remove potatoes from oven, fill each cup with about 1 tablespoon of black beans and California Mexican cheese blend, then evenly divide egg mixture into each cup.
  6. Top each egg cup with a sprinkle of cilantro and paprika and a pinch of shredded white queso blanco cheese.
  7. Return to the oven and bake an additional 25 minutes or until they puff up nicely and are just barely set on top (do not over cook or they will be spongy)
  8. Enjoy warm, or let cups cool completely to room temperature and store leftovers in the fridge in an airtight container. To reheat, wrap the egg cup in a paper towel and reheat in microwave for about 30-45 seconds. Be careful not to microwave too long or they will get tough.

How about you?  Are you a morning person?  Do you have a favorite tip for streamlining your morning routine?

Disclaimer:  I’m excited to have a working partnership with the California Milk Advisory Board to talk about the importance of  eating a nutritious breakfast complete with dairy and how to ease morning routines for moms.  All opinions and views are all my own.

more by Cheryl »

Cheryl Sousan

A self-proclaimed neat freak, Cheryl chronicles her journey through homemaking on her blog, TidyMom.net, where she shares recipes, tutorials, crafting and her ever-growing love for photography. This St. Louis mom juggles her passion for life, her daughters and her tiger-loving husband, all while her obsession with tidiness cleans up the trail blazed behind her. Google+


  1. What a great way to start the day! Love these!

  2. Love all the flavors in this recipe–I would definitely look forward to these in the morning! 🙂

  3. All great tips, none of which I will actually use. I am so fly-by-the-seat-of-my-pants! But I admire your organization so much. And the recipe is DEEElish.

  4. These look so good – and I know my family would love them!

  5. Such great tips and beautiful pics Cheryl!! I’m the complete opposite of you- night owl and loathe the morning. I’m trying to be better though. That recipe looks divine. xo

  6. I love the mornings! It’s hard though, being a mom of young kids & trying to make the mornings not so stressful to get out the door to school. You have great tips & I always feel better no matter what they were able to eat, that they each have a glass of milk in the morning. Calcium & Protein is always a win/win!!!

  7. Great morning organization tips and a fantastic recipe! Another thing I like about these is that since they’re baked in cupcake tins, they provide excellent portion control.

  8. The “big breakfast” for a week-day. I love it!

  9. Sounds delicious, I’ll definately try the recipie. Do you know if they can be frozen?

  10. What a fabulous idea for a breakfast, Cheryl! Love this!!

  11. What a great recipe!! I have been making a great effort to feed my kids healthier in the morning so that they have great start to their day! Adding this recipe to the routine!

  12. Thank you, Cheryl! I’ve been looking for a quick, simple but delicious mini meal for a brunch/tea I’m planning for my granddaughter’s later this month and I believe I’ve found it! The girl’s ages range from 3 months to 10 years and they all have “discerning” palates…lol! Amazingly enough though, they all seem to like Southwestern flavors which means they like tacos, burritos, etc., so I’m fairly confident they will enjoy the Southwest Baked Egg Breakfast Cups.

  13. Such a great way to start the day!

  14. These look so good! And a great way to keep your portion sizes in check. This will be one of my go-to breakfasts for sure! Thanks for posting it!


  15. my kids LOVE when I make baked egg dishes they can grab and go with, these look yummy!

  16. Those are such a great idea for a quick breakfast. But to be honest, the last time I put egg in the oven I made a HUGE STINKY mess. It was so bad I’m afraid to put egg in there ever again.

  17. I’m definitely not a morning person. I could stay up til 1 or 2 am, but getting up early never has been easy for me. I guess that’s why I’m not a breakfast person either…as long as I have my coffee, then I’m good. Love the recipe and will try to make it on the weekend for my family 🙂

  18. I love to get things done early in the morning! I make muffins, waffles, pancakes, etc., freeze them, and then reheat in the morning for a quick breakfast.

  19. I love healthy, quick dishes like this! A great way to start off the morning. 🙂

  20. Your daughter is like my daughter was when she was younger. Today, at 36 years of age, she still loves her sleep and tries to hold on to every moment of it in the mornings 🙂 Great tips for a good morning routine and I just love how delicious and hearty your egg cups look!

  21. Those look wonderful! I could possibly pull myself out of bed for this!

  22. YUMMYYY! It all looks so delicious due to the amazing photography!

  23. We loooove egg cups and these look perfect, Cheryl!

  24. Great minds! I just made something similiar, though I love the addition of the beans in yours! YUM 🙂

  25. Great tips Cheryl – I used to be so much better about doing everything the night before…something to work on this Spring! These little egg cups sound great by the way.

  26. So good. I love egg cups.

  27. Eeks, I’m afraid I don’t plan for the unexpected and it bites me in the butt sometimes. I assume that things will go smoothly and only leave an ideal amount of time which can be disastrous if all doesn’t go according to plan so that’s something I need to be better at.

  28. They look and sound delicious! Perfect for a lovely breakfast!

  29. Egg cups are one of my favorite things to have on hand – love this kicked up southwest version!

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  31. I love Egg cups and so do my kids! I will have to try these! I like that they are very cheesy!

  32. Kathy, I cook for about 70 seniors 1x a month. I am looking for a breakfast recipe that I can prepare the day before and reheat in the oven and serve the next morning . Can I do this with your recipe? What hints do you have for me? Because of the number I cannot reheat in the microwave. I would like to use cupcake tins also and just serve fruit on the side. Thank you so much.

  33. Those sound really good. I’m NOT a morning person, but I do get up in plenty of time because I hate that feeling of being rushed, like you said. Luckily, kiddo gets up ON HIS OWN over an hour before he has to leave for school. I hope that continues through high school. 😉

  34. Oh, how I love egg cups. I haven’t made any with cottage cheese before – can’t wait to try this!

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  36. We cook a lot of hard boiled eggs for a quick easy breakfast all week long. This will be a nice change! Sounds delicious!

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  40. Curious if you think these would freeze well? 🙂

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  42. So a few people have asked if these freeze well? Well do they!?! Oh the suspense….

  43. I’m just curious about 3 things:

    Everything about this recipe is pretty “clean” except for the potatoes– what could you use instead??

    Also… I’m thinking these will freeze well? 

    Do you have any idea about the nutrition of these? (Primarily concerned with calories)

    (it would be nice if you monitored your comments 🙂 )

    • thanks Heather – I do monitor comments, but I’m afraid I don’t have those answers for you, I’m sorry.  I do know other’s freeze eggs/egg cups, but I have not personally.  
      A friend freezes them all the time – she says to let them cool completely (you don’t want any condensation), always double wrap; first in either freezer wrap or tin foil (for toaster oven), and then slide into a freezer bag. To serve from freezer, either thaw overnight in the fridge then re-warm in microwave or oven, or take directly from the freezer to the microwave and heat until thawed and warmed. Remove wrap or foil, and wrap in a paper towel before placing in microwave

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