Description
I have the easiest egg muffin recipe for healthy, quick weekday breakfasts – 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 this recipe is totally customizable to whatever fillings you have on hand!
Ingredients
Scale
- 1 carton pre-separated egg whites or 1 carton eggs (I try to buy organic and pasture-raised eggs)
- Salt and pepper to taste
Fillings of your choice! Here are some ideas:
- Spinach, tomato, cheddar
- Broccoli, mushroom and onion
- Chicken sausage and red peppers
- Turkey bacon, spinach and tomato
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!
Notes
You can easily make this egg muffin recipe vegetarian, keto or paleo friendly! It’s totally customizable to your dietary preferences.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast