Easy Egg Muffins

eggs

eggs

Eggs…

One of my favorite things to have for breakfast is eggs. Any form of it really, I love them all but since I’m pregnant now things have changed a bit as to what forms I’m allowed to eat. Honestly the whites have also not seemed as appetizing as they once did either. πŸ™ Chicken is also an issue for me so trying to find different healthy protein options has become a creative challenge. SO back to the eggs…

Since baked eggs have been a favorite, I figured these egg muffins would be a good solution and they are sooooo good on the go. You can make a big batch of them and keep them in the fridge for the week. They are full of protein and veggies and make an excellent healthy breakfast.

Also I’m sure you know breakfast is one of the most important meals of the day. Eggs are such a good source of protein and are generally very easy to make. These muffins really are one of my favorite things to add to my meal prep for the week since they are great to grab on the go. No excuse to not eat breakfast now! Everyone is always busy during the week and not having to worry about making breakfast every morning makes life so much easier. #winwin

Have a great week everyone! πŸ™‚

eggs

eggs

eggs

Recipe…
Egg Muffins
Serves 12
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 10 eggs
  2. 1 cup spinach, arugula, or kale
  3. 1 cup cherry tomatoes or any other variety
  4. ΒΌ cup milk
  5. 1 cup bell peppers (any variety)
  6. 1 cup shredded cheese (any variety)
  7. Turkey bacon (optional)
  8. 1 tsp black pepper & salt
  9. non-stick olive oil spray
  10. 1 muffin pan (typically holds 12)
Instructions
  1. Preheat the oven to 350
  2. Spray the muffin pan
  3. In a large bowl beat the eggs and milk together
  4. Chop all the veggies
  5. If you are adding bacon or sausage make sure it's cooked before and chop it into small pieces
  6. Add in the chopped veggies into each muffin tin
  7. Pour the egg mixture 3/4 of the way up
  8. Top with shredded cheese
  9. Place in the oven to bake for 20-25 minutes
  10. Use a knife to go around the edges of each muffin lightly to loosen them up while they cool for about 5 minutes.
  11. Serve warm and let the rest cool and store in a container for the rest of the week
Notes
  1. *Make sure to spray the muffin tins very well otherwise the egg muffins will stick
  2. *I typically use whatever veggies I have in my fridge so use anything you have
  3. *If you don't want to use milk substitute it for water
Truffles and Tassels http://trufflesandtassels.com/

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