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.


Egg Muffins

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


  • 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



  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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