Baked Egg Muffins
A quick, easy, customizable egg breakfast for our 28 Day Transformation mommas..!
Servings
varied
Ready In:
25min
Good For:
Breakfast (and any time!)
by Tracey Primeau
On the mornings I work early and my husband has to get our daughter ready for school, having these available for a quick, grab and go breakfast option eases my mom guilt. I can’t control what clothes she wears to school on those days, but knowing that she’s getting a healthy breakfast is a win in my book – choose your battles! These are also a fun and easy way to get your kids involved in meal prep – they can make each muffin with different ingredients!
- 12 eggs (or as many eggs as muffins you’d like to make)Optional:BaconSpinach
Cheese
Peppers
Onions
Sausage
Diced broccoli
Preheat oven to 350 degrees
Lightly grease muffin tin
Break a single egg into each muffin cup in the tray
Break the yolk and stir each one individually
Add in your favorite optional ingredients and stir each one again
Bake for approximately 25 mins
Enjoy immediately or let cool and store in air tight container in the fridge for up to a week. Reheat in microwave before eating.
Nutrition
Egg muffins for the breakfast win!
- Simple 100%
- Family Friendly 95%
- Meal Prep Worthy 100%
Step by Step Instructions
Step 1
Preheat oven to 350 degrees
Lightly grease muffin tin
Step 2
Break a single egg into each muffin cup in the tray
Step 3
Break the yolk and stir each one individually
Step 4
Add in your favorite optional ingredients and stir each one again
Step 5
Bake for approximately 25 mins
Step 6
Enjoy immediately or let cool and store in air tight container in the fridge for up to a week. Reheat in microwave before eating.
People Who’ve Made This
“These egg muffins are a weekly staple in our house. My daughter loves helping me make them and I love that she’s taking an active role in her healthy eating!”
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