Mornings can be so crazy around here! Up early to workout, back home to clean up and out the door Brian goes to work! No time to make an old-fashioned sit-down breakfast!!
That’s when my meal prep egg muffins save the day! They are my breakfast heroes!
So easy to make on Sunday and they power us in the morning for the rest of the week! And very versatile! I can make several different versions all at the same time using the base recipe!
Some can have all veggies, some can add some extra cheese and quinoa, some can have ham, cheese and broccoli!
You will love them. I promise. A quick heat up and viola! Your breakfast is literally in hand and ready to walk out the door with you!!
EGG MUFFIN BASE RECIPE
(makes 9 egg muffins)
1/4 cup nut milk (or regular milk), unsweetened
1/4 cup Parmesan, grated
1/3 cup crumbles goat cheese
1/2 cup green bell pepper, diced
1/3 cup mushrooms, chopped
Salt and pepper to taste
Mix all ingredients in a bowl. Fill a greased 12 count muffin tin with eggs mixture, fill each cup only half way. Place in a 375 degree oven for 15 min or until firm in the center. Cool slightly then remove from pan.
You can bacon, tomatoes, cheddar cheese, green onions or any other ingredient you have on hand in place of the goat cheese, green pepper, mushroom and Parmesan!