Quick breakfasts are always great to have in your repertoire, and these grab and go breakfast egg muffins are just that! The great thing about them is there are so many ways you can make them.
Quick healthy breakfasts feel impossible
My family and I love sitting down for breakfast together, reading scripture, and getting ready for our day. We definitely make it a priority in our daily routines. However, there is inevitably a day or more a week where breakfast needs to be quick!
For many of you who are sending kids off to school, or are heading out to work, a grab and go breakfast is necessary! The unfortunate thing is that most quick breakfasts are filled with gluten or sugar, or start with the words “Yes, I will have a ….” to the drive through worker.
I have been there oh too many times. But having some quick healthy breakfast options can really help get the day off on the right foot.
What’s an egg muffin?
An egg muffin is basically an egg bake but poured into a muffin tin, giving you 12 individual egg muffins for an easy grab-and-go breakfast situation.
Use just about any ingredients you would put into an egg bake
- Rotisserie chicken
- Cubed ham (or any ham you have left over in your kitchen)
- Ground Beef
- Chopped kale
- Bell peppers
- Diced potatoes (sweet or regular)
- Diced pieces of bread (if you are not gluten free).
Toppings or served with:
- Chipotle Aioli
Making them with whatever you have is a great way to save money and make a healthy breakfast. For example, when I made these egg muffins for the purpose of this post, I only had onions, kale and steak (that was about to go bad). It made a great little breakfast with out any planning!
How to make grab and go breakfast egg muffins
Preheat oven to 375 degrees Fahrenheit
Grease muffin tin with butter
Scramble 12 farm fresh eggs in a big bowl
Add 1/3 cup milk (or milk alternative of choice. I use almond and it tastes great).
Mix in 1 tsp salt, 1 tsp garlic powder, and 1/2 tsp black pepper. Whisk together.
If you are adding meat like sausage, steak, or any ground meats, cook those up on a skillet first. They will cook a little in the oven but not enough, so you will want them to be cooked at least partially before putting them in.
Chop up veggies and add to egg mixture. Whisk together.
Add meat (if using meat).
With a 1/4 measuring cup pour in egg mixture into greased muffin tin.
Bake at 375 for 20-23 minutes.
Let cool for 5 minutes before taking them out of the tin with a fork.
Store in a gallon zip lock bag, or in a glass food storage container like these.
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Things to know about making egg muffins
- If you fill each muffin tin up too much, it will puff up and overflow (onto the bottom of your oven). I know from personal experience!
- Adding cheese on top of them towards the end of the baking is a good option too, for a little topping!
Other great whole food and grain free breakfast recipes:
Printable Recipe Card
As described above you make really make these egg muffins with whatever you have. I have included the recipe for the egg muffins I have pictures. The core ingredients you will need are:
1/3 cup milk of choice
1 tsp garlic powder
1 tsp salt
1/2 tsp ground black pepper.
The meats and veggies are up to you!
Enjoy your grab and go breakfast egg muffins!
Grab-and-Go Breakfast Egg Muffin
- 1 Muffin tin
- 1 Mixing bowl
- 1 cutting board
- 1 knife
- 1 1/4 cup measuring cup
- 12 eggs
- 1/3 cup milk of choice
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 chopped onion
- 1/2 cup torn kale
- 1 small steak (chopped and fried)
- Preheat oven to 375 degrees Fahrenheit
- Grease muffin tin with butter
- Scramble 12 farm fresh eggs in a big bowl
- Add 1/3 cup milk (or milk alternative of choice. I use almond and it tastes great).
- Mix in 1 tsp salt, 1 tsp garlic powder, and 1/2 tsp black pepper. Whisk together.
- If you are adding meat like sausage, steak, or any ground meats, cook those up on a skillet first. They will cook a little in the oven but not enough, so you will want them to be cooked at least partially before putting them in.
- Chop up veggies and add to egg mixture. Whisk together.
- Add meat (if using meat).
- With a 1/4 measuring cup pour in egg mixture into greased muffin tin.
- Bake at 375 for 20-23 minutes.
- Let cool for 5 minutes before taking them out of the tin with a fork.
- Store in a gallon zip lock bag, or in a glass food storage container like these.
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