You promise yourself you’re going to wake up earlier. You want to be more “adult-like,” which obviously means waking up with enough time to make breakfast and eat at a table. Who are we fooling? It never happens. You know what does? The snooze button—and that means you’re sprinting out the door to get to work on time.
This is where these filling, high-protein breakfast egg muffins come into play. They’re the fast and easy solution to your crazed mornings because no matter how you get to work—car, subway, bus, train—you can eat these little guys anywhere. The only utensils needed are your fingers.
Set aside 30 minutes on a Sunday and throw this three-ingredient recipe together: Creamy eggs, crunchy bell peppers, and mild spinach make these protein-rich muffins a no-brainer when you’re short on time. And guess what? You’ll have breakfast for the next five days. Don’t worry about getting bored with this combo either; it’s really just a base recipe, so you can add whatever toppings you please. We’ve made them four different ways (since a 12-cup muffin tin has four different rows): Keep one with just veggies, add goat cheese to the second, bacon to another, and then get really crazy and add bacon and goat cheese to your final row.
Breakfast Egg Muffins (4 Ways)
Recipe by: Jamie Webber
1 red bell pepper
1 yellow bell pepper
1/2 cup spinach
Pinch sea salt and black pepper
12-cup muffin tin
1/4 cup goat cheese
2 cooked bacon slices, chopped
1. Preheat oven to 350 degrees.
2. Spray a 12-cup muffin tin liberally with cooking spray. Set aside.
3. Chop bell peppers and spinach into small bite-sized pieces, about 1/4 inch.
4. Divide vegetables evenly among muffin tins.
5. In a large bowl, whisk eggs together until combined. Sprinkle in salt and pepper to taste.
6. Pour the eggs into the cups, dividing evenly; filling up about 3/4 of the way full. You can always go back and add more with any eggs leftover.
7. If you’re adding additional toppings, now is the time. Sprinkle desired amount of goat cheese or cooked bacon bits (or both) to the top of your egg muffins.
8. Bake the eggs in the oven for 20-25 minutes. They will puff up, but as soon as they come back to room temperature, they will deflate.
9. Store in the fridge for up to five days.