About the Recipe
With just 10 minutes of preparation and 20 minutes in the oven, you can have a week's supply of 8 breakfast egg muffins ready to go.
Having a prepared breakfast on busy mornings is a fantastic way to kickstart your day with energy. It ensures you won't feel famished at work, allowing you to stay focused, and it prevents you from spending too much money at the coffee shop on less nutritious options.
The ingredients in these egg frittata muffins are simple, cost-effective, yet brimming with essential nutrients. You'll receive a dose of high-quality protein from the eggs, which keeps you feeling full, and you'll even sneak in some veggies before noon!
If you're interested in delving deeper, I'll share some egg nutrition facts and highlight key nutrients found in these egg frittata muffins below.
Ingredients
6 large eggs
2 med-large cremini mushrooms
1/2 red bell pepper
1 cup baby spinach
1/2 cup grated gruyere cheese
1 Tbsp dried thyme
Salt + pepper to taste
Cooking spray (I use avocado oil spray)
Preparation
Preheat oven to 350F.
Whisk eggs together in a large bowl and set aside
Chop cremini mushrooms and bell pepper into small pieces (about 1/2 an inch in size).
Add spinach, chopped veggies, grated gruyere cheese, thyme, salt, and pepper to whisked eggs. Carefully stir everything together until well-combined.
Spray a muffin pan with cooking spray. With a spoon, evenly scoop in the egg and veggie mixture into tins, leaving a 1/4-inch space at the top.
Place muffin pan in oven and bake for 15-20 minutes, keeping an eye on the muffins to make sure they don't burn or overcook. They will puff up in trays, but will deflate once you let them cool.
Remove muffin pan from the oven and let cool for a few minutes. With a large spoon, remove egg muffins from the pan. Enjoy immediately or store in an airtight container.
NOTES:
Egg muffins will keep for 3-4 days in an airtight container in the fridge. Muffins will keep in the freezer for about 4 months.
Egg muffins will easily reheat in a couple minutes in the microwave.
For a dairy-free option, simply omit the gruyere cheese. Try swapping it with nutritional yeast instead!
Recipe variations:
try different leafy greens instead of spinach, like chopped kale or chard
use other chopped veggies, like carrots or zucchini or broccoli
try a different cheese, like cheddar or goat cheese
play around with other spices, like dried oregano or basil