As I’m going through my own nutrition challenge and meal planning journey recently, I’ve realized the necessity of an easy, grab-n-go breakfast. I’m not normally a breakfast eater so finding something that I could easily fit into my morning with little to no preparation was key. The last thing I want to do is have to change my entire schedule or lose sleep just to make sure I’m getting my breakfast meal in. 

As I’m going into week three of this challenge, I’m realizing that these egg muffins that I’ve been making are a simple meal prep for the whole week! I’ll usually pair them with a piece of fruit and my MCT oil in my coffee and ta-da, there’s a full meal. 

So while this is a recipe post, I’m just going to give you the basics and how I’ve been making mine, but feel free to do whatever you want. The options are endless. 

For this week, my ingredients or “fillings” of choice were mushrooms, tomatoes, and green pepper. In weeks past, I have used broccoli instead of the green pepper. Both yummy. Like I said, you have options. 

There is no elaborate mixing or prep work. Just cutting up your filling. Like I said, simple. 

Simple Meal Prep: Egg Muffins – Recipe

So here’s how I do mine. I preheat my oven to 350 degrees. 

Then I start with the mushroom, this is the ingredient that I use the most of. Measure out how much I want (in this case I’m using 2 1/4 cups of mushroom for 12 egg muffins) and add it to the muffin tin. 

Next I put in the green peppers. (1 cup for 12 egg muffins). 

The last filling I add in is the tomatoes. (1.5 cups for 12 egg muffins.) While I failed to do these last two ingredients in order of how much I used, I chose the order simply because I like the pop of color of the tomatoes on top. Silly, I know, but you do your egg muffins however you so choose!

Now to add the eggs. To make sure I know exactly how many eggs I’m getting per serving I do this in a little more difficult way than you may choose to do. So, for me, 4 egg muffins is one serving. Based on the amount of filling I have, I can’t fit a whole egg over all of those veggies and I want to make sure that I get two eggs plus all the veggies for each serving. So, I crack two eggs, whisk them together and pour them over four cups of the filling ingredients. I do this twice more to fill the other 8 cups. 

Just as a side note. There’s no reason you need to pack your egg muffins with this much filling. This is just my preference as I’m trying to reach a certain number of servings of fruits and veggies in my breakfast meal. For example, for my boyfriend’s egg muffins I simply put in some green peppers, whisk a full egg to pour over top of each cup, and then top with cheese. 

I cook these muffins at 350 degrees for 25-30 minutes. 

I let these cool for a while, scoop them out, and portion them into containers to wait to be devoured in my refrigerator!

Meal prep and changing eating habits doesn’t have to be awful. Think outside the box! There are SO many resources available online. A quick Google search and you can have a ton of ideas of how to get healthier and meal prep, practically pain free.