What’s your go-to breakfast? Do you even eat breakfast? I love easy, quick and tasty breakfast options – like these meal prep egg muffins! They’re keto, paleo, low carb, and can easily be made gluten and dairy free too. Read on for the recipe!
I love to make a batch of these at the beginning of the week and store them in the fridge for breakfast. I simply reheat them in the morning and move on with my day. Nothing like a fast, tasty and no prep breakfast! Here’s how to make it.
6-12 eggs (one egg makes one egg muffin)
salt and pepper to taste
diced veggies of choice (optional – I use spinach, onion, green pepper and broccoli!)
chopped meat of choice (optional – I use turkey lunch meat or sometimes we use ham!)
additional add ins (optional – cheese, etc.)
Preheat the oven to 350 and spray your nonstick muffin tins with cooking spray.
Whisk your eggs in a large bowl and season with salt and pepper (I use between 6-12 eggs)
Pour the egg mixture into the muffin tins and fill them 3/4 the way up.
Drop your mix-ins of choice into the muffin tins and gently stir them into the egg mixture.
Bake at 350 for 20 minutes.
Remove the egg muffins from the oven and cool for 5 minutes.
Enjoy immediately or store in the fridge for 4-5 days.
To reheat, simple microwave for 30 seconds to 1 minute!
The thing I love about this recipe is how versatile it is. You can add whatever mix-ins you want and customize them to fit your diet/allergy needs!
I’d love to hear what your favorite quick and easy breakfast choice is – I always need more ideas! Let me know in the comments!