I’ve spent so much time trying to find a more nutritious alternative to store-
Show of hands— how many times have you skipped breakfast because you didn’t have time to eat?
With long commutes, busy mornings, and families to care for, making breakfast can just seem like one extra unnecessary step in your morning routine.
You’ve probably heard that breakfast is the most important meal of the day. The truth is that all meals are equally as important for our health and metabolism, but breakfast has an additional responsibility since it’s the first meal we put in our body after hours of fasting.
In fact, breakfast actually gives you the energy and nutrients your body needs to manage its increased needs when you wake up, as well as activate your metabolism from the get-go. When we wake up, our cortisol levels spike and our blood sugar levels shift, which means our hormones and metabolism need support to function properly, so replenishing in nutrients is key to starting the day on a balanced foot.
Many breakfast foods have nutrients like fiber, calcium, iron, and B vitamins that your body needs. Foods like eggs, cheese, and various proteins can all help you reach these nutrient needs— and you can add as many as you like to this amazing egg muffins recipe!
And these are especially great for those with busy mornings or those who can’t stomach a lot so early in the morning but still want to feed their bodies (especially because they’ll be filled with ingredients you love) These little guys are sooo easy to prepare ahead of time and store for the future (they freeze super well!)
But the beauty of this recipe is that it can be literally completely customized to fit any preference. For example, don’t like cheese? Great! Just replace it with cold cuts or extra vegetables. The toppings are all up to you!
Some of my favorite ingredients to include are:
- Prosciutto (you could also do ham or turkey)
- Leftover sausage (turkey bacon for some extra protein)
- Cheese, cheese, and more cheese
- Condiment-style vegetables, like sundried tomatoes, marinated artichokes, sauteed mushrooms
- And soooo many vegetables (Don’t tell anyone, but this recipe is a saving grace for those wilted vegetables left from last week’s groceries or that last bit of frozen vegetables that has been staring at you every time you open the freezer door.)
And the customization doesn’t even stop there. You don’t have to make an entire pan of the same type of egg muffin— you can make egg muffins with different fillings all in one pan. If you want to make a few just cheese, a few just broccoli, and a handful of bacon and spinach ones, you make the rules! Just add the ingredients you want to each cup.
In fact, if you have leftover vegetables from dinner and don’t know what to do with them, instead of tossing them out, you can throw them in an egg muffin for some extra nutrients. You’ll find the recipe below, but remember, you’re definitely not limited to just what’s listed here!
Make Ahead Frittata
Ready in 30 minutes
Serves 6 people
Ingredients
- 1.5 cups egg whites
- 6 eggs
- 80g cheese, shredded
- 11.5 cups frozen or fresh vegetables
Preparation
- Preheat oven to 400 F
- In each muffin tin: crack 1 egg and add ¼ cup egg whites, 30g cheese, and ¼ cup chopped vegetables. Mix with a fork.
- Place muffin tins in the oven. Bake for 20 min. Let them cool for 10 minutes. Pack individually in ziploc bags. Enjoy 🙂
Don’t overthink it, just add what you love, and there you go— an amazing, easy on-the-go breakfast or anytime snack!
Hope you love it, enjoy!!