Tot-Lined Bacon Egg Cups (Freezer-Friendly & Kid-Approved)

A savory, satisfying breakfast you can bulk prep once and enjoy for weeks

Eating a hot, nourishing breakfast together as a family every morning is something that is extremely important to me. But the only way that happens in our house is if I’m prepped ahead. We have a pretty tight timeline on school mornings, but eating breakfast together as a family is my favorite meal. Everyone is rested and less cranky, plus breakfast is my favorite meal of the day.

Every month, I take about two hours to bulk prep 3–4 weeks of breakfast. It sounds like a lot, but it’s the key to smoother mornings. This recipe is one I keep coming back to because it’s easy, savory, and everyone loves it.

These Tot-Lined Bacon Egg Cups are baked in muffin tins and freeze beautifully. They’re the kind of breakfast that feels comforting and filling but doesn’t require any decision-making at 7 a.m. Just reheat and go.

🧊 Storage Tips:
Freeze in a single layer on a parchment-lined baking sheet until solid (about 4 hours), then transfer to a freezer bag.

🔥 Reheat Tips:

• From fridge: Microwave for ~1 minute

• From frozen: Air fry at 400°F for 5–7 minutes

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Let me know if you try them—and if your kids request more than one like mine do 🙃