Welcome to my most basic, yet most addicting and simple breakfast recipe: Healthy breakfast egg muffins. 😍
I wanted to share a recipe with you to only inspire you to eat healthier in the new year, but to also help you easily meal prep for breakfast. Also, I realized that many of my breakfast recipes are on the sweeter side, so this one is for all my savory lovers.
Look I get it, many of you are busy little bees. You work hard, you want to cook healthy and you want to nourish your body at the same time. But it’s difficult to plan ahead and the last thing you want to think about on a Sunday is cooking for the rest of the week.
The easiest solution is to pick recipes you are actually excited about!
I don’t know about you, but I love when I can make recipes out of what I already have in my fridge. Case in point: these breakfast egg muffins in portable cup form. They’re cheap, easy and customizable.
I used a carton of eggs, leftover veggies I had from the previous week, a splash of milk and that’s basically it. Bake them up and you have breakfast (or snacks) ready for the week ahead.
I like serving mine with avocado and hot sauce or salsa. Also for a complex carb I usually pair them with sprouted toast or half a baked sweet potato.
You are going to love how simple and nourishing these are. If you make them, be sure to leave a comment below and rate the recipe. You can also tag me on Instagram #ambitiouskitchen!
SEE HOW TO MAKE THE EGG MUFFIN CUPS:
More healthy breakfast recipes to try:
Healthy Breakfast Egg Muffin Cups
- 2 cups spinach, chopped
- 1 large roma tomato, seeds removed and diced
- ½ cup baby bella mushrooms, diced
- 1 jalapeño, seeded and diced
- 12 eggs
- 1/4 cup unsweetened almond milk (or any milk)
- ½ teaspoon salt
- Freshly ground black pepper
- Optional: 3/4 cup shredded cheddar cheese
Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with nonstick cooking spray.
Divide spinach, tomatoes, mushrooms, and jalapeño evenly between 12 muffins in the tin.
In a large bowl whisk together eggs, almond milk, salt and pepper until well combined.
Fill each muffin about 3/4 way full with egg mixture, pouring over the veggies already in each tin. If using cheese, add 1 tablespoon on top of each egg muffin.
Bake for 25-30 minutes until eggs are set and puff up in the tin. Let muffins cool for a few minutes, then run a butter knife around the edges of each cup and remove. Serves 6 (2 egg cups each).
To meal prep: Make these ahead of time and pack in glass containers with ½ an avocado and ½ a cooked sweet potato for a well balanced breakfast.