Egg Muffins To Go

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Breakfast is the most important meal of the day.

These scrambled egg muffins are delicious, good for you and will keep you satisfied until lunch.

Even more awesome, they are super easy to make.

Really.

Mmm.  Breakfast.

Benefits of eating breakfast.

1. Metabolism booster.  When sleeping, your metabolism slows down because it has fewer responsibilities.  Starting your day with breakfast revs your metabolism back up and it will stay up by eating small, healthy meals throughout the day.

2. Stabilizes blood sugar.   Low blood sugar is common first thing in the morning. Skipping breakfast will cause your blood sugar levels to bottom out and leave you feeling sluggish.  Headaches, confusion and weakness are also associated with low blood sugar levels.

3. Fuels your brain and helps your focus.  Breakfast provides you with the energy and nutrients that lead to increased concentration in the classroom or at work.

4. Sustained energy levels.  Including protein and high-fiber carbs in your breakfast will keep you energized longer by making food stay in the stomach and bloodstream.

So rise and dine, my friends.

Let’s whip up a batch of these scrambled egg muffins. These egg muffins are totally customizable.  The ingredients list below are the foods I like in my egg muffins.

There are so many egg muffin stuffin options.  Bacon, kale, sausage, tomatoes, zucchini or potatoes would be delicious too. Get crazy.

Scrambled Egg Muffins

Ingredients:

12 eggs

2 handfuls spinach

1/2 cup diced onion

1 cup sliced mushroom

1 cup diced bell pepper

salt/pepper to taste

1 clove minced garlic

1 tsp Olive Oil

1/2 cup cheese (your favorite kind)

 

Step 1

Preheat oven to 350 degrees F (175 degrees C).  Grease (olive or coconut oil) 12 muffin cups, or line with paper muffin liners.

Step 2

Heat 1 tsp olive oil in a large skillet over medium high heat and saute mushroom, onion, garlic and bell pepper.  Add salt and pepper to taste.

 

Step 3

Once the veggies are soft, add spinach.  Saute until spinach is wilted.

Step 4

Spoon the veggie saute into the bottom 1/3 of the muffin cup.

 

Step 5

Beat eggs in a large mixing bowl.   Pour eggs over the sautéed veggies until the cup is 3/4 full.  Add a sprinkle of cheese on top.

 

Step 6

Bake in oven for 20 minutes.

Step 7

Enjoy!  Personally, I finish my egg muffins off with Sriracha.  Mmm, so good.

After the muffins cool, individually wrap them and freeze 1/2 them for a quick breakfast later in the week.  Just pull one or two out of the freezer the night before and reheat for breakfast.  Presto. Breakfast on the go.

 

One thought on “Egg Muffins To Go

  • April 9, 2016 at 8:33 pm
    Permalink

    Hi again you know that I don’t like eggs. but I think the people that do like eggs will!!!!!!!!!!!!! So bye and I Love you

    🙂

    Reply

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