These quick and easy Creamy Egg Cups make a great grab and go breakfast for those busy mornings!
So simple, yet so very convenient!! These Creamy Egg Cups in a Jar are another way that I love to use my canning jars for meal prep. Preparing meals in a jar helps me with a bit of portion control as well as easy storage, clean up and meal choices.
Quick and Easy Creamy Egg Cups on the Go
Having a smaller family making up these jars ensures that my husband and I get a variety of meals that are quick and easy to heat and eat on the run if need be. One of our son- in-laws joined a baseball league through church so I’m planning ahead to make meals that are Tasty, Portable and Easy to store. Hey, clean up is pretty awesome too as it’s 1 or 2 dishes to wash instead of a 4 or 5.
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About the Jars I Use to Make Meals in a Jar
I use a variety of canning jars to prepare these meals in a jar. Many of them are available from Ball or Kerr. For these Creamy Egg Cups I like to use these 8 ounce canning jars from kerr.
Ball also has some 8 ounce jars that will work they are just skinnier (regular mouth instead of wide mouth) and taller.
I will say that I prefer to use the shorter jars because they are easier to pack and if making a breakfast sandwich with an on plan bread like this Low Carb Yeast Bread, it makes slicing these a bit easier.
I also make bread in a mug from the Trim Healthy Mama book when it’s just myself.
Important Notes about Cooking in Canning Jars!!
I only bake and cook in jars that have NOT been used in a freezer. (personal preference)
Allow jars stored in the refrigerator sit on the counter for about 5-10 minutes before reheating (to avoid temperature shock to the glass which WILL make it shatter)
If Baking jars in the oven, I normally place foil between them to help stabilize them in the outer pan … I also add about 1 inch of water to the 13 x 9 pan to ensure even heating (again to avoid the jars shattering from temperature shock)
Allow the Jars to cool on a wire rack after removing from the oven or my Instant pot before refrigerating.
I replace my jars yearly (partially because I gift many of them for Holidays, Birthdays etc)
Never bake or cook in cracked or chipped jars
I do not use jars that have been painted for safe food handling reasons
If in doubt PLEASE just replace the jar in question.
If you are interested in more Meals in a Jar Check out this post about Chicken Cordon Bleu Cups.
Creamy Egg Cups in a Jar Recipe
- Serves: 3
- Serving size: 1 jar
- Calories: 248
- Fat: 18g
- Carbohydrates: 4g
- Sodium: 496mg
- Protein: 17g
- Cholesterol: 455mg
- 6 whole eggs
- ½ cup 1% cottage cheese
- ¼ cup heavy cream
- ¼ teaspoon garlic powder
- ¼ teaspoon THM Mineral Salt
- ¼ teaspoon ground black pepper
- Diced Bell Peppers
- Diced onion
- Diced Mushrooms
- Shredded Cheese
- Steamed Vegetables
- 3 8 ounce wide mouth canning jars
- Dice your meat and vegetables, shred the cheese (if you are using) and set aside.
- Wash and sterilize 3 8 ounce canning jars (I like to use these). Coat interior with butter or spray with coconut oil.
- Mix fist six ingredients by pulsing in a blender or food processor, try not to incorporate air into the egg mixture.
- Meat, Cheese, veggies, cheese and pour egg mixture slowly over the top of fillings until about ½ -3/4 full.
- I normally tap my jars on the counter lightly to get any air bubbles to rise to the top and then pop them with a wooden scewer. Cover jars with foil or lightly place metal lids on top of jars. (These eggs expand while cooking so make sure you do not overfill them before cooking.
- Place trivet into inner liner, add 1 cup water to liner. (I normally do this before filling my jars and put my pot on saute so that it heats the water slightly before putting the jars in to process them, it shortens the time needed for the pot to come to pressure)
- Place 3 foil covered jars on trivet, close and lock the lid. Put vent on "sealing" process for jars for 5 minutes on low pressure and allow to natural pressure release for 10 minutes.
- Remove jars from your instant pot and allow to cool on a wire rack before serving or storing in the refrigerator for 3-4 days.
- Preheat oven to 325 degrees.
- Place jars into a 8 x8 pan filled with ½ - 1" of water. Bake for aprox 25 minutes. Remove from oven, allow to cool on a wire rack before serving or storing in refrigerator for 3-4 days.
- Remove lid from jar. Reheat in microwave for 1 minute or until hot. top with your favorite cheese, salsa or hot sauce.