Delicious Meal-prep Friendly Egg Muffin Recipe
When life gets busy and you don’t have time to make a healthy breakfast, these easy breakfast egg muffins will save the day!
These egg muffins are a great meal prep option for a busy week and they are loaded with healthy vegetables. Sure it requires some planning and chopping (which doesn’t take too much time), but once you get the meal prep portion out of the way, you have a delicious healthy breakfast option for you and your family. Feel free to double or triple this recipe.
How to reheat egg muffins
To reheat the egg muffins, you can microwave for 30-40 seconds if thawed, or 1-2 minutes if frozen. If reheating in the oven, place at 350F for 9-10 minutes if thawed, and about 15 minutes if frozen.
Once of the best things about this recipe is that it is versatile and you can replace the vegetables with whatever vegetables you have on hand. I really like peppers and green onions in eggs so I created an egg muffin recipe with those ingredients. It turned out to be an excellent combination that I continue to make.
Let’s make the easiest, healthiest grab and go breakfast and conquer this week!
| Prep Time: 10 minutes | Bake Time: 25 minutes |
| Serves: 4-5 people | Total Time: 35 minutes |
| Ingredients 6 eggs 1 medium red pepper 1 medium green pepper 1 stalk celery 2 green onions 1 tsp salt 1/2 tsp garlic powder 1/2 tsp paprika 1/2 tsp black pepper 1/2 shredded cheese (I used 3 cheese) 1 tbsp melted butter or avocado oil *to grease pan |
| Instructions 1. Preheat oven to 350F. 2. Next, chop all the vegetables and place in a large mixing bowl. 3. Whisk 6 eggs and add it to the bowl with the vegetables. 4. Next, add salt, pepper, garlic powder, paprika and mix until well combined. 5. Add the cheese, mix until well combined. 6. Brush 9 slots of the muffin pan with melted butter or avocado oil. 7. Scoop about 2 tbsp of the egg mixture in each of the 9 slots and bake for 25 minutes. Serve warm, and enjoy! |
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