Make-ahead Veggie Egg Muffins – these egg muffins are a healthy breakfast hack that will pack your morning with veggies, protein and flavor!
I’ve been so busy with work lately that I’ve had to come up with creative ways to save time while maintaining a balanced diet. That’s why, this week, it’s all about make ahead, healthy breakfast hacks here on the blog. If you’re anything like me, you go flying through the kitchen each morning before heading off to work. It’s easy to grab convenient items like granola bars, pastries and frozen sandwiches. But these items are all processed and full of fat and/or sugar.
Enter egg muffins.
Egg muffins are like miniature frittatas or baked omelettes. They’re so easy and incredibly cute. I created this recipe because this little breakfast joint by our house serves THE BEST veggie omelette. Its filled with juicy tomatoes and crunchy bell peppers, and topped with a thick slice of Swiss cheese; I crave this omelette on the weekends. But, I can’t go out for a big breakfast every day of the week so I recreated a healthy, easy version of my favorite egg dish.
On Sunday evenings, I prepare these make-ahead egg muffins for a grab-and-go breakfast throughout the week. If you don’t like spinach, mushrooms or peppers, you can substitute nearly any vegetable or protein that you like. Throw in the kitchen sink while you’re at it! They keep in the refrigerator for about a week so each morning I pull out two muffins and microwave them for 30-45 seconds. I like to top them with diced avocado or enjoy with a side of fresh berries.
Check out the recipe and let me know if you have any questions in the comment section below.
Enjoy!
Kelsey Renee
Ingredients
- 2 tablespoons olive oil
- 1 bell pepper (diced) (color of your choice)
- 1/2 dry pint of tomatoes (halved)
- 4 oz mushrooms (sliced)
- 3/4 cup raw spinach
- 1/2 cup shredded cheddar cheese
- 6 large eggs
- Salt & pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- 1. Grease muffin tin and preheat oven to 350 degrees.
- 2. Add olive oil to medium sized skillet or saucepan. Sauté diced bell pepper on medium high heat for 3 minutes. Add mushrooms and tomatoes and sauté for an additional 3 minutes.
- 3. Remove skillet from heat. Stir in spinach.
- 4. Crack eggs into a medium sized mixing bowl and whisk until well blended. Stir in salt and pepper, red pepper flakes (optional) and cheese.
- 5. Using a ladle or scoop, fill 12 muffin tins evenly with egg mixture. Fill each tin approximately 3/4 of the way full.
- 6. Place muffin tin in oven and bake for 15-20 minutes or until cooked through.
- 7. Remove muffin tin from oven and let cool for 10 minutes before removing muffins from tin. If necessary, run a butter knife around the edge of each muffin for easy removal.
- 8. Enjoy immediately or refrigerate for up to one week. If refrigerated, microwave 2 eggs muffins for 30-45 sections on a microwave safe plate.
Pin the image below so you can prepare this recipe on Sunday evening!
