Breakfast Egg Muffins

Here is an excellent idea for breakfast meal prep!! You know those busy mornings when you want to have a healthy meal but time is precious and those unexpected delays sneak up on you? Well here you go! Bake up a batch of breakfast egg muffins on your meal prep day and you will be so glad you did!

I use a non-stick muffin pan that makes 12 muffins, then whatever doesn’t get nibbled on right away you can place on a cookie sheet and set in the freezer. Once they have frozen individually, place the frozen egg muffins in a freezer bag or container and you have a “grab and go” breakfast for your busy morning.

The recipe is flexible and forgiving, and ingredients can be “whatever is in the frig”. Think of it as an omelette with an endless option of ingredients that could be combined in.

INGREDIENTS -

8 eggs (makes 12 muffins)
1/2 cup cream, or non-dairy milk, cream will make them very fluffy muffins but if you prefer non-dairy milk, that will work also!
1 - 1 1/2 cups cheese - (non-dairy alternative cheese if you prefer) - shredded cheddar, crumbles of feta or goat cheese, your choice
1 1/2 cups cooked meat (optional) - crumbled sausage, bacon, cubed ham, etc
Vegetables - about 1/2 cup - chopped green onion, shredded cooked potato or sweet potato, spinach, zucchini, etc
1 Tbsp hot sauce - if you prefer a little zest!
1 Tbsp avocado oil, optional

Preheat the oven to 350 degrees. If you aren’t sure how “non-stick” your muffin pans are, grease the pan with the avocado oil.

Divide the meat, cheese, and vegetables amongst the 12 muffins cups.

Combine the eggs and cream (and optional hot sauce) in a mixing bowl, a whisk works well but if you have one, use a hand mixer at low speed to combine and then blend at high speed for a few seconds to whip the mixture into a fluffy texture. Divide the egg mixture equally in the muffin tins.

Bake at 350 for 20 minutes. Remove from the oven and allow to cool for about 10 minutes. Using a thin spatula or butter knife carefully remove the muffins from the pan and allow to cool on a cooling rack, plate, or wax paper.

If you can manage to not eat all twelve 😆, freeze them individually and then place in a freezer bag or container. A quick warm up in the microwave will produce your busy morning breakfast whenever you like!

Enjoy!