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Grab-and-Go Breakfast Egg Muffin

A quick and healthy breakfast for an on-the-go eater!
Prep Time5 mins
Cook Time24 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast, budget friendly, Cooking from scratch, Egg Bake, eggs, Gluten Free, quick meals, whole foods
Servings: 12 Muffins

Equipment

  • 1 Muffin tin
  • 1 Mixing bowl
  • 1 cutting board
  • 1 knife
  • 1 1/4 cup measuring cup

Ingredients

  • 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)

Instructions

  • 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.