Healthy & convenient! Store in the fridge 4-5 days or freezer up to 3 months. Easy to heat & eat for breakfast, snacks or alongside a salad.
I don’t know about you, but I’ve never been into long drawn out breakfasts. Seriously. The thought of having to spend time chopping, dicing, baking or cooking just to eat breakfast evokes the same feeling as being in a straight-jacket. I just want to EAT – NOW! That being said, sometimes a really nice hot comforting breakfast hits the spot over a cold protein shake. I get it!
These Breakfast Egg Muffins hit the mark. Whip up a batch and store in the fridge or freezer for healthy on-the-go breakfasts, snacks or even alongside a salad or bowl of soup. You’re the boss of you! This recipe makes 12 regular sized egg muffins (not the mini’s where you need 3-4 just to feel full!)
Store in the fridge up to 5 days OR wrap tightly and store in the freezer up to 3-months. When you’re ready to eat – just pop in the microwave or oven to warm them up.
A note about the eggs: You can of course, use egg substitute, or a combo of whole eggs & egg whites if you like. I wouldn’t suggest all egg whites, because the muffins tend to fall apart. If you want to use whole eggs + egg whites, use 6 whole eggs & 4 whites. I like whole eggs because honestly – it’s only 1 egg per muffin, and the taste & tenderness payoff is worth it to me. But – your call!
We Need Options People!
You may also like this one! Spinach, Feta and Sun-dried Tomato. 6 grams of Protein and about 75 calories…. SO good! See the VIDEO…..
Other flavor options…
Use the egg base (eggs, milk, shallots, salt and pepper) as just a base, then choose literally whatever fillings you like. Consider making 3 different flavors in the 12-count muffin tin. A little something for everyone.
- Sundried tomato, spinach & basil
- Tomato, spinach & parmesan
- Chopped chicken breast, cheddar, roasted green chiles
- Spinach, kalamata olive, feta
- Broccoli, ham & cheddar
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VEGETARIAN Spinach, Goat Cheese & Tomato EGG MUFFINS!
Ingredients
- + 12 large eggs
- + ½ cup of low-fat milk
- + ½ tsp of salt, ¼ tsp pepper
- + 3 TB diced shallots or onion (shallots are little more mellow in flavor)
- + 24 cherry tomatoes, halved (about 2 per muffin)
- + 1.5 cups of baby spinach, roughly chopped (about 2 TB per muffin)
- + 6-oz goat cheese (about 1 TB per muffin)
Instructions
- Heat oven to 350-degrees. Spray a 12-count muffin tin with cooking spray. Make sure all of the sides are coated, so the muffins don’t stick! That would be bad ;-(
- In a large mixing bowl, whisk eggs, milk, shallots and a little salt and pepper. Fill each muffin tin about half way. Next, add the tomatoes, spinach and goat cheese equally among the 12-muffin spaces. Bake for about 17-20 minutes. Let the muffins cool for about 10-minutes, then gently run a knife along the sides of each muffin to loosen – placing them on a cooling rack to cool a bit.
- Eat right away – or store them in the fridge for up to 5 days. You can also store remaining muffins in the freezer for up to 3 months. Just heat in microwave or oven to warm them up.
