Recipe: Breakfast Egg Muffins


Mornings are usually tough for me. I'm definitely not a morning person and I like to stay in bed (and hit snooze multiple times) until the very last minute that I possibly can. As a result, waking up early to make breakfast is something I struggle with. I typically grab breakfast on my way into the office, however that becomes costly.

I recently started prepping egg muffins (with chicken sausage on the side) for the entire week on Sunday nights, and it has been a game changer for my morning routine. Not only are the muffins quick and easy to make, but the convenience of having them ready to eat when I wake up makes my morning less of a hassle!


You can choose any of your favorite veggies to include, making this a versatile recipe that you won't get tired of. I love a good spinach and tomato omelet, so I decided to use those as ingredients. I've also made them before using just spinach with mozzarella sprinkled on top.

Once you've decided on the ingredients, place them in a muffin pan and pour whisked egg on top filling it about three-fourths full. I typically use about 8 eggs for 12 muffins. Bake in the oven at 350-400° for 20-25 minutes and watch your delicious egg muffins come to life!


Do you have any go-to recipes that you enjoy cooking? Leave them in the comments below!