Eggs on the Go!

Do you have 2 minutes to prep breakfast for the whole week? Check out this super easy, quick egg muffin idea.


9 eggs

¼ cup milk (almond, coconut, soy milk work great, too!)

Optional- veggies, meat, and/or cheese of your choice (salt, pepper, other spices of your choice to add more flavor)

Method: Preheat oven to 350. Grease a muffin tin. Mix eggs and milk (and spices if you choose) together and pour evenly into muffin tin. If adding veggies, meat and/or cheese, chop them up to your liking and put them in each tin. Bake for about 25-30 minutes. Yields 12 muffins.

I suggest adding the meat/veggies/cheese individually after you fill your muffin tin with the egg batter because if you add them to the batter before you pour it into your tin, you will find that the majority of the meat/veggies/cheese will sink to the bottom and will be unevenly distributed.

See how simple this is? You can keep it as simple as you’d like by just mixing some eggs and milk together for a plain muffin. It’s a lifesaver for my kids. I usually make a warm breakfast every morning and these are perfect to get the twins started on eating something while I finish breakfast for everyone else. They’re also wonderful for busy morning on-the-go breakfasts, and even snacks. Just pop them in the microwave for a few seconds and you have an instant, healthy, protein packed start to your morning.


One thought on “Eggs on the Go!

  1. Pingback: Muffin Madness and Baker’s Anxiety | Kristy, Exposed!

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