Breakfast To-Go: Egg Muffins

One of the biggest things I struggle with is making time to eat. With my schedule being so irregular and constantly on-the-go, it’s easy for me to get distracted and skip meals. This is something I’ve been trying to work on; skipping meals is unhealthy and being hangry all day is not the best way to work. I’ve taken steps to make eating on-the-go easier, like putting a cooler with snacks in my car and prepping meals ahead of time. The meal I’ve found the easiest to prep ahead of time is breakfast. I’ve been making egg muffins every Sunday to get me through the week. Egg muffins have been a great choice for me because they’re high in protein, quick to make, and easy to customize to whatever flavors I want that week.


Makes 12 Egg Muffins


12 eggs

Salt and Pepper to taste

Cooking Spray

Remaining ingredients are up to you! Some I like to use include:

1 bell pepper

1/2 cup spinach

1/2 cup tomatoes

1/4 cup goat cheese

2 oz prosciutto

  1. Preheat oven to 350 degrees
  2. Spray your 12-cup muffin tin with cooking spray
  3. Chop all of your veggies, meat, and/or cheese into small pieces
  4. Divide chopped ingredients evenly among the 12 cups
  5. Whisk 12 eggs together in a large bowl, salt and pepper to taste
  6. Pour eggs evenly into each muffin cup (each cup will be about 3/4 full)
  7. Bake for 20-25 minutes
  8. Enjoy!





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