Grab-n-Go Egg Muffins

Egg Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
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These egg muffins are a simple grab-n-go breakfast or morning snack packed with protein. I enjoy them with spinach, tomatoes and feta; however, you can personalize these and swap out any veggies you'd enjoy. After you pop them into the oven check on them every couple minutes at 20 minutes-they go from light-n-fluffy to hard and crunchy in a very short time.
  • 6 large eggs
  • 1 cup cooked spinach - cook it in coconut oil until it softens
  • 1 cup diced tomatoes
  • ½ cup feta cheese
  • fresh basil, chopped finely
  • Pepper to taste
  1. Preheat oven to 225.
  2. In a glass measuring cup whip all eggs until evenly blended - makes it easier to pour them
  3. Lightly spray mini-muffin tin with nonstick spray
  4. Spread small amount of spinach, tomatoes, basil and feta into the bottom of each muffin hole.
  5. Pour beaten eggs over veggies/cheese until just even with top of muffin hole.
  6. Bake in oven for about 20-23 minutes.

I have begun to appreciate the simplicity of our family breakfast.  I used to feel like a short-order cook making everyone different things and catering to specific likes.  It’s so important for us to start our days with a healthy breakfast.  I started making these little egg muffins several months ago.  They are really convenient to have as a fast grab-n-go breakfast that are packed with protein.  I also like that they are individualized without a hassle.  You can add in any vegetables you like.  I usually eat mine with spinach, diced tomatoes and feta cheese.  I also love them with spinach and bell peppers.  My kids eat them with spinach and cheese.  You can use whatever combination of veggies/cheese you’d like.  They are easy to prep and take minimal time to bake.