Egg muffins are one of my favorite breakfasts to meal prep. They’re especially useful for on-the-go meals. For us that means either a workday breakfast, or for weekend adventures. Either way, they’re both convenient and an easy way to get a protein packed meal in. During the workweek, I keep the same schedule as Tyler who works 4 – 10 hour shifts. So mornings are really early around here, and a make ahead breakfast is perfect for 2 people who don’t do mornings naturally! When it comes to getting out for weekend adventures, (especially locally here in Glacier National Park) egg muffins are super handy. While I love the idea of camp cooking, when it comes to getting a good early start on the trail, make ahead breakfast are where it’s at. This summer we’ve been going back and forth between these egg muffins, and my Almond Butter Chocolate Chip Cookie Energy Bites that we pair with pre-cooked sausages that I make before we leave the house. Between those 2 options, we’ve been eating pretty well all week long!
How to make Meal Prep Egg Muffins 3 Ways:
Tips for great egg muffins:
More Meal Prep Friendly Breakfast Inspiration:
And finally, you can definitely make just one flavor at a time, just triple the amount called for in the filling ingredients. I find it easiest to make just one flavor, and we tend to go through a batch in just a couple days. So we don’t find that we tire too easily of just one flavor. But all that being said, I do love options, so sometimes I do make multiple flavors per batch. I hope you’ll let me know below what your favorite is! I’d also love to know what you’d love to see more of for meal prep recipes? 5 from 11 reviews 1 cup baby spinach, 1 ounce, chopped 2 Tablespoons oil packed sun-dried tomatoes, drained and chopped 2 Tablespoons crumbled feta cheese 1 Tablespoon chopped fresh basil, see notes about herbs Mixed Veggies: 1 Tablespoon olive oil 4 crimini mushrooms, cleaned and thinly sliced, 2–3 leaves of kale, stems removes and thinly slivered 1/4 cup diced red bell pepper 2 Tablespoons thinly sliced green onions, white or light green part 1/4 Teaspoon chopped fresh thyme, or rosemary, see notes about herbs Ham and Cheese: 1/4 cup finely diced ham 1/4 cup grated cheese, cheddar and parmesan are our favorites 2 Tablespoons thinly sliced green onions, dark green part Egg Mixture: 8 eggs 1 Teaspoon sea salt 1/2 Teaspoon black pepper Sauté the baby spinach in a touch of olive oil or some of the oil from the sun-dried tomatoes just until barely wilted, but still bright green. Remove it from the pan and set it aside. For the mixed veggies filling, sauté the veggies, green onion, and thyme in the olive oil in the same pan you used for the spinach until just tender. Then portion out each of the fillings into 4 muffins cups. Crack the eggs into a bowl and thoroughly whisk them together with the sea salt and pepper. Pour the egg mixture evenly over the 3 different fillings. Bake until the egg muffins are puffed in the middle, 20-25 minutes. Let them cool on a cooling rack until they start to pull away from the sides. Then remove them and either enjoy right away, or store in an airtight container in the refrigerator for 4-5 days.
