I’m always in a rush in the mornings, so stopping at the Starbucks drive-through was my go-to for coffee and breakfast for years. In an effort to save money and calories, I started making coffee at home. Making coffee at home was a pretty easy change, but I certainly didn’t have time or desire to make breakfast every morning.
On Sunday’s I prep meals for the rest of the week. I needed a breakfast item that I could include in my weekly prep time, and grab-and-go during my stressful mornings. Egg muffins are the perfect solution.
Egg muffins are versatile – fill them with whatever you have left over in your refrigerator; veggies, greens or even meat. They are packed with protein, are Keto and Paleo friendly, and will keep in the fridge for a few days.
The perfect grab-and-go breakfast – egg muffins.
Ingredients
- 1 dozen eggs
- 1/4 cup of half & half
- 1 small onion
- 1 red bell pepper, diced
- A few white mushrooms, diced
- 1 few handfuls of kale (or spinach)
- Shredded cheddar
- Olive oil
- Salt & Pepper
- Dash of nutmeg
- Cooking spray or muffin liners
Instructions
- Dice onion and saute in olive oil with a sprinkle of salt and pepper until translucent.
- Stir in diced red pepper. Cook for a minute.
- Add diced mushrooms, stir to mix and saute.
- Add a kale, sprinkle with salt, stir until wilted.
- Remove from the pan and place on a plate to cool.
- Whisk the eggs with half & half, salt and pepper, and nutmeg. Spray with muffin pan with non-stick spray, or place muffin liners in the pan.
- Spoon the filling evenly into the muffin cups, and fill 3/4 of the way with the egg mixture.
- Sprinkle shredded cheese on top.
- Bake on 350 for 30 (or so) meetings. Eggs are done when a toothpick comes out clean.
- Remove from the pan to cool. Warning! The muffins will deflate a little as they cool.
- Store in an airtight container in the refrigerator for up to 3 days.
