Egg Muffins

My current work days usually start around 7am so quick breakfasts packed with nutrition are a must.  One of my favorite go-to breakfasts is an easy Sunday meal prep: egg muffins. I usually use a full dozen eggs and freeze the muffins so that the recipe takes me through a couple weeks of work before I have to meal prep again. I pair it with a banana and a coffee or tea with cashew milk.


Just out of the freezer and ready to be heated up and enjoyed!

Egg muffin recipe – makes 12 egg muffins


  • 12 eggs
  • spices to taste (my current favorite mix is garlic sea salt, black pepper and smoked paprika)
  • 1 cup chopped meat (I usually use whatever leftover meats I have in the fridge – bacon, ham, and chicken tend to work really well)
  • 1/2 cup chopped vegetables (I’m really loving broccoli and carrots right now)
  • 1 handful of greens (kale or spinach are my go-tos)

*Have fun with the ingredients! I love to change it up with each  meal prep so that I don’t get bored with the same egg muffins each morning.


  1. Preheat oven to 350°.
  2. Grease muffin pan with cooking spray (I use EVOO spray but butter or coconut oil works too!)
  3. Crack eggs and mix with your spices.
  4. Divide the meat, veggies, and greens evenly between the 12 muffin cups.
  5. Pour your egg mixture over the top, divided equally between each.
  6. Bake for 20 minutes and let cool before popping them out of the pan.
  7. Freeze to enjoy on those rushed mornings! (I heat them in the microwave for about 2 minutes while I make my coffee.)

**Tips to make meal prep even easier and faster – I keep a bag of frozen grilled chicken and a bag of frozen veggies in my freezer so that no matter what I always have healthy ingredients for a quick meal at the ready. I add them to salads, stir-fries, or to these egg muffins when I haven’t had time to run to the store for fresh ingredients. 

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