Wednesday, July 8, 2015

Grab & Go Egg Muffins

 Our family is usually a bit rushed.  To practice. To school. To the doctor. To a meeting.  To the store before the snow. It is important to me that my family have breakfast each day.  Some mornings we can enjoy eating together; other mornings, it is a grab and go type of day.

For those grab and go mornings, we can take 2 of these egg muffins. They really kept us full. John was surprised that he didn't need anything else.  I have taken one to work and heated it up for about 15 seconds; it was the perfect mid-morning snack.  We have also eaten them for lunch on Fridays when we try to avoid meat.

You can use any types of veggies you have lying around. I had a bag of mini-peppers and some collard greens, but I easily could have used spinach and mushrooms.


  • 12 eggs
  • 1/2 cup water
  • 1/2 t sea salt
  • 1/2 t garlic powder
  • 1/4 t cayenne pepper (or regular pepper)
  • 1 to 2 cups assorted veggies 
  • 1/2 cup feta cheese or 1/2 cup shredded mozzarella


  1. Line 12 cup muffin tin with liners; spray lightly with olive oil.
  2. Preheat oven to 350 degrees Fahrenheit.
  3.   Beat eggs in large bowl; add veggies, seasonings, and cheese.
  4. Pour into lined muffin tins to about half full. Bake 20-25 minutes or until toothpick inserted in center of egg comes out clean. 

TIME: 15 minute prep (chopping veggies) 25 minutes baking time
SOURCE: a clean eating group I participated in

No comments:

Post a Comment