An easy make-ahead protein-packed breakfast option, these Meal Prep Egg Muffins 3 Ways provide lots of flavor variety. They’re all gluten-free and can be made dairy-free as well. They’re kid-friendly and the perfect snack to have ready in the refrigerator.
Egg muffins are one of my favorite breakfasts to meal prep . They’re handy for on-the-go meals. For us, that means either a workday breakfast or a weekend adventure.
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 breakfasts 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 , which we pair with pre-cooked sausages 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
- Pick a few ingredients you love together for your filling.
- Pre-cook anything that needs it, like veggies!
- Portion out 1-2 tablespoons of your filling into each muffin cup.
- Top with the egg mixture, then bake until puffed in the center (8 eggs seem to be perfect for a 12-cup muffin tin).
- Let cool slightly and store in the refrigerator in a sealed container if you’re meal prepping.
- Or you can also serve these right away!
Tips for great egg muffins
- Use a muffin tin that’s in excellent condition. Egg muffins tend to stick in older pans that have been used a lot.
- Also, be sure to lightly grease or butter the muffin cups so they come out easily.
- You can also use a glass baking dish or 9″ cast iron skillet and make just one flavor into an egg bake/frittata.
- When in doubt, add cheese if you can have dairy. We both absolutely love egg muffins with cheese, and we gravitate towards them. That’s not to say the others aren’t delicious, but adding a touch of feta, cheddar, jalapeno jack, or parmesan goes a long way toward flavor!
- And on that note, fresh herbs are also awesome to have around. In the winter months, instead of fresh herbs, I’ll often put a touch of Italian seasoning into the egg mixture to pour over each filling.
More Meal Prep Friendly Breakfast Inspiration
- Meal Prep Sweet Potato Avocado Toast
- Homemade Rosemary Breakfast Sausage Patties
- Sweet Potato Noodles and Greens Breakfast Meal Prep
- Make Ahead Sausage Egg Muffins
- Italian Sausage Egg Bake with Spinach and Tomatoes
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 of days. So we don’t find ourselves tiring of just one flavor too easily.
That said, I do love options, so sometimes I 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 ?
INGREDIENTS1x2x3x
Sun-dried Tomato – Spinach – Feta:
- 1 cup baby spinach - 1 ounce, chopped
- 2 tbsp oil packed sun-dried tomatoes - drained and chopped
- 2 tbsp crumbled feta cheese
- 1 tbsp chopped fresh basil - see notes about herbs
Mixed Veggies:
- 1 tbsp 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 tbsp thinly sliced green onions - white or light green part
- 1/4 tsp 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 tbsp thinly sliced green onions - dark green part
Egg Mixture:
- 8 eggs
- 1 tsp sea salt
- 1/2 tsp black pepper
INSTRUCTIONS
- Preheat the oven to 350ºF and lightly grease or butter a muffin tin.
- Sauté the baby spinach in a touch of olive oil or 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 3 fillings into 4 muffin 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.
NOTES
nutrition facts
Meal Prep Egg Muffins 3 Ways
Ingredients
Sun-dried Tomato - Spinach - Feta:
- 1 cup baby spinach 1 ounce, chopped
- 2 tbsp oil packed sun-dried tomatoes drained and chopped
- 2 tbsp crumbled feta cheese
- 1 tbsp chopped fresh basil see notes about herbs
Mixed Veggies:
- 1 tbsp 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 tbsp thinly sliced green onions white or light green part
- 1/4 tsp 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 tbsp thinly sliced green onions dark green part
Egg Mixture:
- 8 eggs
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 350ºF and lightly grease or butter a muffin tin.
- Sauté the baby spinach in a touch of olive oil or 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 3 fillings into 4 muffin 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.
Notes
Nutrition
The recipe Meal Prep Egg Muffins 3 Ways appeared first on Get Inspired Everyday! on September 10, 2019
https://getinspiredeveryday.com/food/meal-prep-egg-muffins-3-ways/
