Convenience is paramount in this household. Well, food and convenience both, which is why these egg muffins continue to be a hit. This bulk breakfast recipe is healthy, easy, and filling. It can be customized to satisfy anyone, and even appeals to Baby Bear’s palate. After you realize just how simple these are, you’ll no longer have an excuse for a boring grab-and-go breakfast.
I like to make this recipe on Sunday night so we have breakfast for the full week ahead. It takes about 30 minutes.
The best part of this recipe is that, with the exception of the base ingredient of eggs, you can mix and match whatever ingredients you have in your fridge. Try it out with your own favorite meats and/or veggies and/or cheeses. This is simply an example based on what I already had available.
- 9 eggs (if I’m making a meatless version, I’ll use a whole dozen)
- 1 pound ground turkey
- 1 handful baby spinach leaves
- 1 handful Mexican cheese mix
- 1/2 orange bell pepper, diced
- Salt and pepper to taste
- Red chili flakes to taste
Heat the oven to 350 degrees.
Cook the ground meat over medium heat in a large skillet.
Grab the rest of your ingredients. Throw them all into a large mixing bowl. This includes a couple dashes of salt, pepper, and red chili flakes.
Once the meat is done cooking, mix it into the bowl as well.
Lightly oil a muffin pan.
Use a serving spoon to carefully scoop the egg mixture into the muffin cups, leaving just a little room at the top. If needed, use a second muffin pan or make two batches.
Throw the muffin pan in the oven. Cook for roughly 15 to 18 minutes or until an inserted knife comes out without residue.
Enjoy a nice glass of wine while the egg muffins are baking. Unless you’re cooking these in the morning, of course, in which case you may want to stick to O.J. (with or without a touch of champagne).
Remove the pan from the oven and let cool.
Carefully extract the egg muffins.
For maximum on-the-go breakfast convenience, place them in individual sandwich bags before putting them in the refrigerator. If you’re extra hungry in the morning (like me), I suggest putting one and a half or two muffins together.