Breakfast is the most important meal of the day, as we all know. But for whatever reason, maybe we are running late, we have a lot on our minds etc, we skip breakfast. Studies have shown that breakfast balances your sugar levels and jumpstarts your metabolism. Breakfast stimulates your brain and is good for the heart.
Today I have an easy breakfast recipe for you. I love how effortless this recipe is.
Make these ahead of time and stock your fridge/freezer with these healthy breakfast Egg Muffins! You can reheat them in the microwave and breakfast is ready in a jiffy. Or have it for a quick snack. These egg muffins are so flavorful and fun to make. You can switch these up many different ways, based on what you have in the fridge or what vegetables, meat you like.
You can add so many vegetable combinations according to your preference. Some that I have tried before are red bell peppers, green bell peppers, mushrooms, broccoli cheddar etc. Adding sausages takes it to another level, altogether!
I used egg whites here, but you can use whole eggs too. I prefer to transfer egg liquid to a measuring cup, as it makes pouring the eggs into the muffin tin easier.
Also before adding other vegetables I semi-cook them separately, they still have some crunch to them. Allow the vegetable mixture to cool down before you add it to your egg liquid( I do this only when I’m adding bell peppers, mushrooms, broccoli)
3 cups egg white liquid
2 cups Spinach
1 Roma tomato chopped
Salt n Pepper
I used my 12 cup muffin pan to make these. Preheat the oven to 350 degree F. Spray the muffin pan with cooking spray. Fill each muffin tin about half way with spinach leaves. I needed about 10 baby spinach leaves per tin/slot. No need to cut the spinach. Add a few chopped Roma tomatoes to each tin/slot. Pour egg liquid over spinach and tomatoes, covering all 12 slots. Add salt and pepper as per taste. Add cheddar cheese on top.
Bake for 12-15 minutes or till the tops are done or if an inserted toothpick comes out clean.
How long can you keep these in the fridge?
They stay good for about 4-5 days. Just reheat in your microwave and you have a protein filled, healthy breakfast ready. I cover and heat one muffin for 35 seconds.
Can I freeze egg muffins?
Yes! They freeze really well. They last about 3 months in the freezer, I would say. If you are cooking from frozen, you will require additional time in the microwave.
TIP you can also use silicone muffin liners, it makes cleaning a breeze!