Sure, it would be nice to be able to whip up a fresh, homemade, breakfast platter of deliciousness every day… but let’s be realistic here. Sometimes (scratch that – most of the time), it’s just not reality. When you’re a busy parent or professional, or maybe even just not a “morning person”, it’s important for breakfast to be something fast and easy. So what you really need is a breakfast that can either be made quickly, or even better, is already made.
That’s the exact idea behind having a batch of Grab-n-Go Egg Muffins ready to go in your fridge; just good ol’ fashioned Paleo protein and veggies at your fingertips, and it’s ready to eat in less than 30 seconds! How awesome is that?!
And I have some even better news… yes, it gets better! They’re really simple to make: just three ingredients and a muffin tin can have you excited about breakfast every day of the week!
Here’s what to do: go get a dozen eggs (think one per muffin cup). Also grab whatever toppings you normally like with your eggs; this can be absolutely anything, but I chose fresh spinach and ham for a classic combination. Now find your muffin tin, and grease it with your fat of choice (a bit of oil, ghee, or grass-fed butter). Scramble everything together in a medium size bowl, pour the mixture into the muffin cups about half-way full, and bake for 20 to 25 minutes.
When they come out, they will have risen a little bit, and the eggs will be firm enough to independently hold their shape. Just make sure that you don’t overcook them, or else you’ll end up with dense, shriveled, rubbery egg pucks. Take my word for it – I did that once on accident, and although they still tasted great, the texture was not exactly palate-pleasing.
Once they’re out of the oven, it’s also a good idea to get the muffins out of the hot tin sooner rather than later; in this way, the fragile eggs won’t continue to cook. I opted to get my muffins out of the tin one by one, with a spoon and a gentle touch, instead of dumping the tin upside down (no one likes an ugly, squished muffin). I then allowed them to cool for a minute on a cooling rack before I dug in.
These muffins are both flavorful and convenient to have on hand for breakfast. I made a big batch on Sunday so that my fiancee would have one ready for any of the mornings that I decided to sleep in a little later than he did (summer vacations do have their perks!). He also likes to take his breakfast to work with him sometimes, so this was a perfect, portable, and most importantly, HEALTHY, option to keep in the fridge. :)
You just have to get yourself in the habit of making them ahead of time. So… get your butt in the kitchen right now, so you can begin enjoying your deliciously dish-free breakfast tomorrow morning.
Share your thoughts… what kinds of mix-ins would you add to your egg muffins?
- 12 large eggs
- Mix-ins of choice (I used 1 small handful of fresh spinach and 4 slices of ham)
- Sea salt, to taste
- Pepper, to taste
- Preheat oven to 350 degrees F. Grease a regular size muffin tin.
- Roughly chop up mix-ins into small pieces (tip: a pizza cutter works great for this task).
- Whisk eggs in a medium size bowl; add all mix-ins and whisk again to evenly incorporate.
- Pour into muffin tin, filling each of the cups approximately half way.
- Bake for 20 to 25 minutes until eggs are set in the middle.
- Remove from oven and use a spoon to gently dislodge muffins from the tin.
- Allow to cool on a cooling rack for at least a minute before serving, with a little salt and pepper to taste!
- Store egg muffins in an airtight container in the refrigerator for up to 5 days.
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