In this easy, customizable recipe, Nellie’s Free Range Eggs and Udi’s Gluten-Free White English Muffins work together to make breakfast on the go easy. You don’t even need a fork and plate for these bad boys: just grab and take a bite! We bet you’ll be meal-prepping these every week.

Instructions:

1. Preheat oven to 350°F. Spray a muffin tin with cooking spray.
2. Thaw English Muffins by microwaving them for 5 minutes at 50% power. They’re ready when they are warm, soft, and spongey.
3. Working swiftly while the English muffins are warm, use a serrated knife to split them in half, and use a rolling pin to flatten them out. This works best when the muffins are warm and steamy.
4. Place one flattened muffin half into each muffin cup and press it in firmly to the bottom and sides.
5. Place your choice of fillings into each cup, but being sure to leave space for the egg.
6. Crack one egg into each cup.
7. Bake for 20-25 minutes or until the eggs have set.
8. Allow egg cups to cool slightly and serve, or store in the refrigerator in an airtight container for up to 3 days.