Breakfast Egg Muffins – Perfect For Families On The Go!

Meatless Monday

Breakfast Egg Muffins are an easy and healthy breakfast meal you can make ahead and freeze. Perfect for families on the go!

Are you looking for a quick, easy AND healthy breakfast alternative that you can make ahead of time and just reheat and eat?

We all want that don’t we? Well, look no further! You can’t go wrong with these high protein, low carb breakfast treats.  These breakfast egg muffins taste like an omelette and look like a muffin.  Bonus, they will get you going, fill your belly, and hold off that hunger till lunch time.  

Eggs really are packed full of nutrients.  They contain omega-3 fats, A, B, D, E and K vitamins, plus a complete range of amino acids, the building blocks of protein.  

Breakfast Egg Muffins are an easy and healthy breakfast meal you can make ahead and freeze. Perfect for families on the go!

This recipe is just one of endless variations to these breakfast egg muffins.  I chose to use spinach, broccoli and green onions in mine, but you can add just about anything to yours.  A little salsa on top for a kick and walla!  

Breakfast Egg Muffins
Yields 6
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Prep Time
5 min
Cook Time
18 min
Total Time
23 min
Prep Time
5 min
Cook Time
18 min
Total Time
23 min
128 calories
10 g
190 g
6 g
10 g
2 g
163 g
229 g
1 g
0 g
4 g
Nutrition Facts
Serving Size
163g
Yields
6
Amount Per Serving
Calories 128
Calories from Fat 56
% Daily Value *
Total Fat 6g
10%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 190mg
63%
Sodium 229mg
10%
Total Carbohydrates 10g
3%
Dietary Fiber 3g
11%
Sugars 1g
Protein 10g
Vitamin A
119%
Vitamin C
69%
Calcium
13%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 eggs
  2. Splash of Almond Milk
  3. Handful of Spinach, chopped
  4. Broccoli, chopped
  5. Green Onions, chopped
  6. Salsa
  7. Salt & Pepper
  8. Olive oil cooking spray
  9. Muffin papers
Instructions
  1. Preheat the oven to 350 degrees.
  2. Place the muffin papers in the cups of a muffin tin, give each one a spritz of the cooking spray.
  3. Divided evenly and place your chopped vegetables in the muffin papers.
  4. Crack the eggs into a bowl and give them a whip with a splash of almond milk (or any kind of milk).
  5. Pour the egg mixture over the vegetables, filling each cup about 3/4ths full.
  6. Place a dollop of salsa on each and season with salt and pepper.
  7. Bake for approximately 18 to 20 minutes or until the eggs are firm and a fork come out clean when poked into the egg.
  8. Enjoy right away, store in the fridge in a ziploc for a week, or in the freezer for up to a month.
  9. Perfect for a breakfast on the go.
More options include but not limited to
  1. Cheese
  2. Bacon
  3. Tomatoes
beta
calories
128
fat
6g
protein
10g
carbs
10g
more
Punky Moms - A Parenting Website For The Alternative Parent //punkymoms.com/
 You can find more of our Punky approved recipes here.

Breakfast Egg Muffins are an easy and healthy breakfast meal you can make ahead and freeze. Perfect for families on the go!

About Diana 75 Articles

Diana Jeanne is a creative and crafty mom who has been actively involved with Punky Moms for the last decade. Even though she moved around a lot as a kid she still considers herself a native Californian. She currently lives in Orlando, FL with her teenage son, husband and two Great Danes. She may work an office job but keeps her individuality with her under layer of bleached hair, half sleeves and back tattoos under her cardigan sweaters.

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