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WHY THESE HEALTHY EGG MUFFINS WORK?

There is so much I love about these breakfast egg muffins. Breakfast egg muffins are the perfect on-the-go breakfast because you can make them ahead and store them individually for later use throughout the week (I’ll tell you how in a bit.)

Egg muffins are perfectly savory and very filling. I load mine up  with veggies and whatever meat I might have on hand. This time, for example, I made them using a bit of leftover rotisserie chicken. What else? They are…

• Healthy egg muffins
• Low-carb
• Gluten free
• And they’re so easy to make!

WHAT YOU NEED TO MAKE THESE EGG MUFFINS

To make this egg muffin recipe, you will need a 12-cup muffin pan or 12 individual muffin pans, lightly oiled with olive oil. From there, only three main steps really:

1) Prepare some chopped vegetables and meat; portion those into the lightly oiled muffin cups, filling the cups about 2/3 of the way.

2) Whisk the eggs with salt, pepper, and spices of your choice, then pour over the veggies.

3) Bake in heated oven for about 25 minutes until the eggs are set.

CHANGE UP YOUR HEALTHY EGG MUFFINS (VARIATIONS) 

I think of these egg muffins like mini frittatas. And as far as what goes in them, the possibilities are endless.

In this egg muffin recipe, I chose to use what I have on hand: chopped bell peppers, cherry tomatoes, and shallots. Shredded leftover rotisserie chicken goes in (use any cooked meat you have on hand, or leave it meatless.) Then some Mediterranean flavor makers like olives, a sprinkle of feta, and fresh parsley.

You can use any vegetables you have on hand. And if you decide to use harder vegetables like carrots or broccoli, saute or cook them first and let them cool before using.

A couple good combinations: mushrooms, garlic, spinach, and feta. Or, Tomato, mozzarella, prosciutto bits, and fresh basil. You get the idea, whatever your favorite combination of flavors will likely work.

SERVE THEM FOR BRUNCH!

These egg muffins are great for a simple brunch. I love to add a couple of salad options. A savory wholesome balela salad or this Greek salad, for example. And this bright Mediterranean orange pomegranate salad. If you want to complete the Mediterranean fare, I say add a bread option with hummus or baba ganoush.

EGG MUFFINS MEAL PREP AND HEATING

But if you’re after a good grab-n-go breakfast, you can totally prepare these egg muffins ahead. Once you bake the egg muffins.  Let the egg muffins cool completely, then carefully pop them out and store in a glass container with a tight lid, or a ziptop bag. Store in the fridge for up to 3 days. Or, you can individually wrap and freeze them for up to 2 months.

Can these egg muffins be reheated? I typically eat these at room temperature, but they can be heated.  Two ways: 1) if you’re using microwave, set the power to low (like 3 out of 10) and heat for a very brief time; try 20 seconds and see. 2) If heating from frozen, you can wrap individual egg muffins in foil (not too tightly) and heat in the oven at 300 degrees F until warmed through (check at 10 minutes and go from there.) Either way you choose, watch that you do not overheat the egg muffins.

WATCH THE VIDEO FOR HOW TO MAKE EGG MUFFINS: