Easy On-The-Go Egg Muffins

I like to keep it simple. The more simple the better for me and it also usually means time saved as well ;)

These are a great go-to Breakfast or Snack when you are limited on time due to work, being a mom or whatever it may be. Meal prepping, in general, will save you time regardless but we don't have time to make elaborate meals even when meal prepping.

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Egg Muffins

Prep Time: 5 minutes
Cook Time: 15-20 minutes
Servings: 4 (3 muffins per serving)

Ingredients:

  • 8 eggs
  • 2 bell peppers (color of choice)
  • 1 medium onion
  • 1 1/2 cup kale
  • 1 Tbsp. Extra Virgin Olive Oil
  • 2 Tbsp. Grated Parmesan Cheese
  • Salt and pepper to taste

 

Directions:

  1. Cut and dice up all veggies and preheat oven to 350 degrees Fahrenheit.
  2. Add Oil to pan over medium-high heat and saute all veggies. Cook until onions are translucent. (About 5 minutes.) Season with salt and pepper.
  3. Crack all eggs into a bowl and whisk.
  4. Coat a large muffin tin with non-stick spray. Fill the muffin cups with the veggie mixture equally among all 12. Use a large spoon to cover the vegetables with the eggs, a little at a time, until the cups are almost full. Sprinkle the grated Parmesan cheese on top of all of them.
  5. Place them in the oven for 15-20 minutes until eggs are just set.
  6. Remove from oven and allow them to cool. Gently remove them from the tin. Divide them between 4 containers. (To reheat: Microwave 1-2 minutes.
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Other great options to change them up would be to add different veggies!

  • Mushrooms
  • Tomatoes
  • Spinach
  • Broccoli
  • Turkey Bacon
  • Ham
  • Mozzarella
  • Cheddar

 

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