Breakfast doesn’t have to be boring and drab. It also doesn’t have to take a ton of time, and with these egg muffins that you can make ahead for your busy week, your meal prep game is certainly going to level up. Packed with vegetables like green onions, red peppers, and artichoke hearts, it’ll be sure to wake up your morning the right way.

Health Benefits Of Eating Eggs

Eggs are a great source of nutrients, healthy fats, and protein. With just 77 calories per egg, there’s nearly 6 grams of protein and 5 grams of healthy fats. They also contain other nutrients like vitamin A and vitamin E. While they’re high in cholesterol (~212 mg per egg, daily intake is ~300 mg), they don’t negatively affect blood cholesterol.

• Calories: 77
• Protein: 6g
• Fat: 5g
• Vitamin A: 6% RDA
• Vitamin B5: 7% RDA
• Vitamin B12: 9% RDA
• Vitamin B2: 15% RDA
• Folate: 5% RDA
• Selenium: 22% RDA
• Phosphorus: 9% RDA

Egg Muffins (Make Ahead) Recipe:

Serves 4

Ingredients:

• 6 eggs
• 1/2 cup chopped green onions
• 2 cups chopped mushrooms
• 1 cup chopped red peppers (in the jar)
• 1 - 1 1/2 oz parmesan cheese (shredded)
• 3/4 cup chopped artichoke hearts
• 1 tbsp butter
• Salt
• Pepper

Directions:

1. Preheat oven to 350 degrees Fahrenheit 
2. Sauté butter in a pan over medium heat with chopped mushrooms, red peppers, artichoke hearts, salt and pepper together
3. Spray a muffin tin lightly with cooking spray
4. Whisk eggs and green onions in a bowl as well as the parmesan
5. Mix in the sautéed vegetables to the egg mix in the bowl
6. Pour contents into muffin tins equally
7. Bake for 25 minutes or until set
8. Let cool before serving and store in containers in the fridge for up to 8 days

Egg Muffins (Make Ahead): Takeaway

When you make food ahead of time, especially delicious foods like these egg muffins, you usually stay on track, eat your food, and feel better overall. Give this recipe a go the next time your weekly meal prep comes up and tag us on Instagram to show us your creation @theswolekitchen

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