6/23/20
Easy and Healthy Egg Muffins
6/23/20
The perfect quick and easy breakfast muffins that are healthy, customizable and freezable to keep busy mornings on track without skipping the first meal of the day!
This quick breakfast recipe is a favorite in my house! We make these ahead of time and freeze them for easy access all week long. They help us keep on track and allow our mornings to flow smoothly.
My favorite part is they are customizable and can be made for any taste buds!
Give me all the Veggies
I love vegetables so I choice to fill my egg muffins with a variety of fresh veggies.
My go to favorite:
- Bell Peppers
- Spinach
- Onions
Other Options to Try:
- Jalapenos
- Mushrooms
- Tomatoes
- Roasted Red Peppers
Stick with the Basics
My hubby prefers to stick with a basic egg and cheese option, which works just as well with this recipe!
Prep your muffin pans. Make sure to add a generous amount of non-stick cooking spray to your pans to avoid your eggs from sticking. The goal of this recipe is “quick and easy” so you’ll want to avoid having to scrub eggs from your pans!
Prepare your fillers. Now is the time to chop up your veggies, prepare your cheeses and select your desired spices!
- I love adding feta cheese to my egg muffins
- My husband loves Mexican cheese to give it a little kick.
Option: Add Meat
Try cooking up some of your favorite meat to add a bit of protein to your muffins
- Cooked Ham
- Bacon
- Sausage
- Chicken (add Buffalo sauce for a delicious Buffalo Chicken twist)
Add your desired ingredients (hold the eggs) to each muffin pan. Feel free to create a few varieties throughout your pan.
Prepare your Eggs
You’ll want 1 egg per each muffin. Whisk your eggs together and add desired spices to combine well. Pour egg mixture over each muffin, filling 2/3rds of the way full.
Bake your egg muffins at 350 degrees for 20-25 minutes or until a toothpick comes out clean!
Helpful Tips
- Egg muffins will hold up in the fridge for about 5 days
- To freeze your eggs, place muffins in a resealable gallon-sized freezer bag or freezer-safe container to up to 60 days.
- To reheat your eggs straight from the freezer, microwave for 30 second increments until warmed to your desired temperature.
TIP: Prepare ahead of time and remove your desired amount of muffins from the freezer the night before and place in the fridge to thaw out over night. They will just need a quick 30 seconds or so in the microwave to warm up before eating.
Shop this Recipe
- 9-piece Cooper Measuring Cups and Spoons from Amazon $24.99
- Cook with Color Whisk Set from Amazon $9.99
- White and Rose Gold Cooking Utensil Set from Amazon $34.99
- Anchor Hooking 2qt glass pouring bowl from Amazon $19.00
- Trudeau Non-Stick Muffin Pan from Bed Bath and Beyond $16.99
- OXO Good Grip Glass Nesting Bowls from Amazon $39.99
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