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  • Lisa Kelly

Meal Prep Recipe: Easy Egg Muffins

Want a breakfast recipe you can easily prepare ahead of time with usually on hand ingredients? I got you! These easy egg muffins need only an egg base and whatever ingredients you have on hand!

  • It starts with an egg base: crack your eggs into a bowl and whisk; season with salt and pepper.

  • Add some veggies: fool yourself and sneak in some veggies (even green ones!) into your breakfast. You can add in just about any veggie you want - simply dice them into small pieces before adding them to your egg base.

  • Meat: This is optional but a good way to add in protein. Agani, get creative here or even just use what you have on hand….chicken and pork are great. Be sure to pre-cook it before adding it to your egg base.

  • Other: I also also like to add some fun stuff such as sprinkling cheese in it or adding some jalapenos or other spicy stuff!

Easy Egg Muffins

Ingredients 12 Eggs if you want 12 muffins….(each muffin requires 1 egg - adjust how you need) Veggies you want to add - diced up Meat you want to add - precooked and chopped Any other flavours you want to add such as seasoning or cheese

How to: Preheat oven to 350 degrees Fahrenheit. Whisk however many eggs you are using in a bowl. Add in your veggies, meats and other ingredients - mix well. Fill a muffin tray with the mixture (about 90% full for each muffin) Bake for 20-25 minutes. Let muffins cool and remove from tray.

Storing and Reheating

I love making these on a Sunday so I can use them all week long. You can store them in the fridge for up to three days or in your freezer for up to three months. You can reheat them in the microwave for 30 seconds (or for 1-2 minutes if frozen).

Will you give these a try? Let me know!


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