Easy Make Ahead Egg Muffins

We have all heard the famous saying of “breakfast is the most important meal of the day right? And yet I am so bad about eating it! I was a granola bar for breakfast girl for years until one day my husband decided to take matters into his own hands and make me breakfast in the morning. (I’m a lucky lady, I know 🙂 ). However, now he has a longer commute to work and works out before hand so he leaves much to early to make me breakfast anymore. (Cue the tiny violin.) With a newborn, I found myself slipping into my old bad habits and either choosing an easy, usually high sugar breakfast option or skipping it all together. Neither option gave me the energy I needed to keep up with my baby or give my postpartum body nutrients it needed.

Enter the perfect solution- these delicious and easy make ahead Egg Muffins! They seriously are so delicious, so easy to make, and I can make enough to last me the whole week!

Easy Make Ahead Egg Muffin Ingredients

You’ll need:

  • Muffin tin
  • 6 eggs
  • 1/2 cup egg whites
  • 1/2 cup sun dried tomatoes, diced
  • 1/6 cup kalamata olives, diced
  • 2 tsp. dried basil
  • 2 tsp. dried oregano
  • 1 tsp. olive oil
  • 1/6 cup feta cheese
  • 1/4 cup cooked spinach
  • Cooking spray

First, whisk together the eggs, egg whites and olive oil. Easy Make Ahead Egg Muffins

Add the herbs, sun dried tomatoes and kalamata olives. Easy Make Ahead Egg Muffins

Pour the mixture into the muffin tin. Then, add the spinach and feta into each individualized cup. I have found that if you add these two ingredients in the bowl they do not distribute very well to all cups.Easy Make Ahead Egg Muffins

Bake in a 350 degree oven for 20 minutes.Easy Make Ahead Egg Muffins

And… tada! Little flavorful, protein packed delights of deliciousness!Easy Make Ahead Egg MuffinsEasy Make Ahead Egg Muffins

I do recommend using a butter knife just a few minutes after taking them out of the oven to help them not stick to the tin and help with easier clean up.

These take me about 30 minutes to make in total. A serving is 2 egg cups and the recipe makes 12 total, so enough for the rest of the week! Keep refrigerated, heat for 30 seconds, and enjoy! Easy Make Ahead Egg Muffins

Making these egg muffins has absolutely helped me make sure I eat breakfast in the morning, and a healthy one at that! The Hubby still makes me breakfast on the weekends, so I’d say my first meal of the day is pretty well taken care of. 🙂

I’d love to hear your feedback on this recipe if you try it! I also recommend playing around with the different ingredients you add. Stick with the egg base (6 eggs, egg whites and olive oil) and let your creativity fly!



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