These healthy egg muffins are great for making ahead, as well as Breakfast Sandwich and our Breakfast Burritos.
a healthy breakfast to Love!
I’ve discussed my love of breakfast foods, and it’s always great to have a few healthy options on hand like smoothies, Avocado Eggs, and this egg muffins recipe. Why we love them:
Quick. This easy breakfast recipe has a quick prep and bakes in only 15-20 minutes. For busy days. They can be made ahead of time and kept in the fridge for a week or so and can be easily reheated – great for meal prep! Make it your own. Breakfast egg muffins are easily customized and be changed up easily with your favorite ingredients.
This recipe is so simple and delicious, you’ll want to add it to your go-to Easy Breakfast recipes.
Simple Ingredients
large eggs garlic pepper – to taste Colby Jack Cheese – mild or sharp cheddar cheese, mozzarella cheese, parmesan cheese, feta cheese, or Mexican cheese blend all work great in this recipe. lean meat – low-fat turkey, turkey sausage, turkey bacon optional vegetables – I like adding spinach and bell peppers, but other veggies include: diced tomatoes, broccoli florets, chopped zucchini, diced cooked sweet potatoes, chopped asparagus, mushrooms, chives, or scallions. Do not add too many or the ratio will be off and the muffins will not hold together. If needed, add an egg to keep it balanced.
Just Mix and Bake!
Storing Info
STORE. Place cooled egg cups in an airtight container and keep them in the refrigerator for about 5 days. To reheat in the microwave wrap the muffin in a damp paper towel and cook for 15 seconds or until hot. Or you can reheat it in a toaster oven. Since the muffins have been thoroughly cooked, it is safe to eat cold if that is your preference. FREEZE. Wrap each cooled muffin with plastic wrap, and store in an airtight freezer-safe container for up to 3 months. Thaw in the fridge and reheat in the microwave or toaster oven.
Recipe Video Recipe Video
