Egg Muffins

I really love to start my day healthy. It may not always end up that way, but if I could give us all a head start, that works for me. I like to prepare quick, healthy breakfasts ahead of time so I don’t have to do much cooking in the morning. I enjoy taking it easy and drinking my coffee while I plan for all the other big meals. I have been making these egg muffins for a while now. They are filled with veggies and protein and are delicious. They go quick because everyone grabs them throughout the day, so double the recipe if you want to have enough on hand. They can easily be stored in the fridge or freezer. I take a few out of the freezer each day and put them in the fridge. It takes about 20-40 seconds to heat it in the microwave. We like to add a dab of Sriracha on top for a little spice!

***Keep in mind that any of these veggies and cheese can be replaced with what you have in the house or what you prefer!***

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All you will need to get started is a muffin pan!

Egg Muffins

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

  • 8 eggs
  • 1/2 of a small onion, diced small
  • 1 container of baby bella mushrooms, rinsed and chopped small
  • 1-2 handfuls of baby spinach, chopped
  • 1 piece of Swiss cheese, broken up into small pieces
  • 3 or 4 pieces of bacon broken up into little pieces(I use this if I already have some leftover in the fridge, otherwise I’ll leave it out)
  • 2 tablespoons of milk or 1/2 and 1/2
  • salt and pepper

Directions

  1. Preheat oven to 375 degrees.
  2. Spray muffin pan with non stick cooking spray.
  3. In a large bowl mix together the eggs, veggies, cheese, bacon and milk. Season with salt and pepper.
  4. Mix until it is all combined.
  5. Evenly distribute the egg mixture into the muffin pan.
  6. Bake for about 15 minutes or until fully cooked.

Enjoy!

If you enjoyed this recipe you will also like:

Simple Egg Salad

Pumpkin Muffins

Whole Wheat Banana Muffins

Homemade Bagels

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