Breakfast: Egg Muffins

Difficulty: Riding a bike down a gently sloping, freshly paved hill with the wind at your back.

Time: 35 minutes

Are you the kinda person who wakes up long before the sun for a training session only to find yourself rushed out the door to the office? Or, are you the kinda person who rolls out of bed, spritzes your hair with dry shampoo and sniff checks a dress to make it to your desk just in time? Either way, these little muffins will be a game changer. If you haven't tried this easy, make-ahead breakfast, you're cheating yourself.

Can you grocery shop? If not, check-out Amazon Fresh.

Can you crack an egg? If not, watch a YouTube vid.

Can you turn on your oven? If not, move back home with your mom.

The Basic Egg Muffin: I

1. Preheat your oven to 350° F.

2. Grease a muffin tin with cooking spray, butter, or olive oil.

3. Crack one egg into each muffin cup. Sprinkle with salt and pepper to taste.

4. Bake eggs in muffin tin for approximately 15-20 minutes.*

5. Remove eggs and muffin tin from oven. Allow to cool a little and remove eggs from tin (I like to use a knife to loosen the edges). Eggs can be refrigerated and reheated in the microwave for a fast, grab-and-go breakfast, lunch, or snack option.

*Time may vary. Cook eggs to your personal tastes. I usually cook mine a little less so when I reheat them during the week, the yolks don't dry out.

The Basic Egg Muffin: II

Follow all directions for the Basic Egg Muffin: I, but instead of directly cracking eggs into the muffin cups you can:

1) Separate egg whites and yolks for egg white only egg muffins. (Just don't throw away those delicious yolks! Think about the Hollandaise sauce!);

2) Crack the eggs into a mixing bowl, add a sprinkle of baking powder for fluffiness, and whisk before pouring equal amounts into each muffin cup. This will create a homogeneous muffin that is more like scrambled eggs.

The OG Egg Muffin: BEC

This variation fancies up your Basic Egg Muffin (I or II) with bacon and cheese. Because, you know, bacon and cheese make EVERYTHING better.

1. Preheat your oven to 350° F.

2. Cook bacon slices. (Can be baked, pan fried, or microwaved).

2. Lightly grease a muffin tin with cooking spray, butter, olive oil, OR some of that extra good good bacon grease (mama don't let nothing go to waste).

3. Blot grease from bacon slices with a paper towel and wrap one bacon slice inside each muffin cup. Alternately, bacon pieces can be chopped or crumbled and added on top of eggs.

4. Use egg variation of your choosing from Basic Egg Muffin I or II.

5. Sprinkle eggs and bacon with shredded cheese.

6. Bake as described in the Basic Egg Muffin I directions.

Have you mastered the Basic and OG Egg Muffins? Now it's time to get creative! Try adding in any combination of your favorite, meats, cheeses, vegetables, and spices.

Some of my favorites include:

Ham, Swiss, and Dill Egg Muffins

Veggie Egg Muffins (spinach, baked red peppers, and caramelized onions)

Maryland Egg Muffins (lump crab meat and Old Bay)

What variations have you tried?

#MealPrep #Food #Breakfast #Protein #EasyEats

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