Easy Egg Muffin Recipe | Healthy Quick Breakfast Ideas

I don’t know about you guys but I am NOT a morning person. I’ll shave any task off my morning routine for a few extra minutes of sleep, and I’m usually snoozing 3 times then up and out the door in about 30 minutes (because at this point, I’m usually late!). The challenge I always have though, is that I typically wake up STARVING! I’m so not one of those people who doesn’t eat until lunch. I need to get those blood sugar levels stabilized, stat. That’s why I love this easy egg muffin recipe – it’s a total grab and go type of breakfast that’s still filling and healthy!

Often I’ll grab a gluten free protein bar from my stash and get on my way (I really love the Think Thin  bars in Creamy Peanut Butter).

But when I’m in my Sunday meal prep mode I have the easiest recipe for a grab n go egg muffin breakfast – it takes 20 mins to make and then you have a filling and healthy breakfast to toss in your bag every day of the week!

The best part is these egg muffins are TOTALLY customizable. You don’t need a ton of ingredients, just take a peek in your fridge and see what you have. I’ve provided all the options and substitutions below that I’ve tried but totally make it your own and get creative!

Egg Muffin Recipe Ingredients

1 carton pre-separated egg whites or 1 carton eggs (I try to buy organic and pasture-raised eggs)

Fillings of your choice:

Spinach, tomato, cheddar

Broccoli, mushroom and onion

Chicken sausage and red peppers

Turkey bacon, spinach and tomato

Or whatever combination you like and have on hand!

Salt and pepper to taste

Recipe Instructions

• Coarsely chop up all your filling ingredients and mix them in a bowl. Add salt and pepper to taste. Lightly grease a muffin tin or place muffin cups. Place approx 2 tbsp of filling at the bottom of each muffin cup.
• If using pre-separated egg whites, open carton and pour over filling in each cup, until about 3/4 of the way full (the eggs will rise a bit). If using eggs, crack 10-12 eggs in a bowl, add salt and pepper to taste and whisk until fluffy.
• Pour egg mixture into each muffin cup until 3/4 of the way full. Top with any garnishes you like! Fresh herbs, a little grated parmesan, etc.
• Bake at 350 for about 12-15 minutes or until eggs are set and tops lightly browned.
• Store in an airtight container, wrappers or baggies for up to a week and enjoy your delicious healthy breakfast!

Do you make egg muffin recipes for quick and easy breakfasts? Let me know in the comments what your favorite flavor and filling combinations are! I’m always looking for new ideas to keep these interesting! 

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