Breakfast is my nemesis. I just don’t want to eat in the mornings but I know I need to. Whole30 made it more difficult eliminating my standard peanut butter sandwich. I started with hard boiled eggs and learned my tummy does not like them later on in the day. I moved on to scrambled eggs which are yummy but ain’t nobody got time to scramble some eggs before work. I make every minute count in the morning and hit snooze until I no longer have any precious minutes left. Enter… egg muffins!
The best part about this scrumptious “muffins”? You can make a big batch ahead of time and have breakfast ready to grab on the go for the week – yessss! These are totally customize-able as well. Grab whatever veggies you have in your fridge and get egg muffin-makin’, you won’t regret it. Since I’m not 100% Whole 30’ing it right now, I sprinkled some parmesan on top. However, I promise these are still amazing without the cheese if you are in the midst of Whole 30.
Basic steps: Cook your meat + veg, let it cool, add to greased muffin tin. Whisk a bunch of eggs with salt & pepper and fill up each muffin tin evenly. Bake, remove, cool, store, grab each morn, reheat, enjoy! You’ll love the fact that you can throw one or two in the microwave each morn for a couple minutes and VOILA breakfast is served! The hubs likes to douse these in a little hot sauce and I usually eat them as-is.
Another plus? You won’t get tired of them! The possibilities are endless… Here are some of my favs (omit the cheese & check labels if doing Whole30):
- Sausage, broccoli, parmesan
- Spinach, mushroom, swiss, green onions
- Ham, cheddar, green onions
- Kale, bell peppers
- Cheddar, broccoli
Use your imagination and come up with your favorite, I’d love to know what it is!
- 8 ounces ground breakfast sausage
- 1 cup broccoli, chopped
- 9 large eggs
- ¼ teaspoon pepper
- ½ teaspoon kosher salt
- Parmesan cheese for sprinkling on top
- Preheat oven to 350 degrees, spray a muffin tin with non-stick cooking spray or use coconut oil.
- Brown the ground sausage in a pan over medium-high heat. Once cooked, add in chopped broccoli. Stir a few times, take off the heat and let cool.
- In a large mixing bowl, whisk the eggs, salt and pepper.
- Add the sausage and broccoli mixture into muffin tins evenly.
- Ladle the egg mixture into the muffin tins, filling ¾ of the way.
- Bake for 20-25 minutes, until set.
- Allow the muffins to cool for 5 minutes, use a knife to loosen from the sides.