These Healthy Egg Muffin Cups are an easy, healthy, and delicious breakfast you can make once and enjoy throughout the week to make your busy mornings easier. Perfect for back to school meal prep and a good breakfast on the go! This post is sponsored by Bob’s Red Mill.
Some crazy how it’s back to school time again, summer’s over, and I have a fourth little human in my house. All in all, this means my free time has become very, very limited.
I’ve found the absolute best way to combat feeling overwhelmed (or like a failure – let’s be real here) with staying on top of eating well and staying healthy is to plan my meals ahead of time. Meal prep when you have the time so you don’t go crazy when you don’t have the time. Sounds simple enough to me!
A super easy meal to prep ahead is breakfasts. Not only are they delicious to grab and go, they’re also incredibly easy and last all week in the fridge. SO much better than a bowl of a high sugar cereal that will leave you feeling drained and tired in an hour. Let’s be honest – no one needs marshmallows in their breakfasts.
These healthy egg muffin cups are a great on the go option for busy families because they’re super yummy, easy to make ahead, and are packed full of protein, fiber, and yumminess.
How To Make Egg Muffins Without Cheese
Can You Freeze Egg Muffins?
You most certainly can! Freezing egg muffin cups ahead of time will make your life way easier for up to a month since you can always grab them from the freezer on a busy morning (see below for directions on how to freeze egg muffins). This also is a great option if you aren’t able to enjoy all the egg muffins within a couple days of making them so they don’t go to waste.
How To Freeze Egg Muffins
Let the egg muffin cups cool completely after baking and then wrap each egg cup individually and tightly in plastic wrap. Transfer them to a large freezer bag like this one. These egg cups will freeze well for up to a month.
To serve, you can either thaw them overnight in the fridge (as you’re prepping your lunch for the next day) then re-heat in the microwave for 30-60 seconds, or you can take them directly from the freezer to the microwave and heat until thawed and warmed. While the freezer to microwave method is faster, the egg muffin will be slightly mushier when reheated. Always make sure to remove from the plastic wrap before placing in microwave, too!
Set Yourself Up For Success (And Forgive Yourself Already!)
Getting into new routines can be stressful and can send you scrambling to pick up the pieces. Try to take a moment to breathe. Doing so will make you more prepared to control your life the way you want it. Forgive yourself for whatever foods you’ve been eating for breakfast or giving to your kids since school has picked back up. Life gets crazy and we deal with what we can when we can.
Now, grab yourself some quinoa, eggs, and broccoli and take back your mornings and your health with this great grab and go option. Taking less than an hour once a week so everyone can enjoy a healthy breakfast that’s ready in seconds during the week sounds like a win-win to me! 🙂 Make them when you have time one night or on the weekend when you’re doing chores.
Healthy Egg Muffin Cups (Great for Meal Prep!)
Good Breakfasts For On The Go
For more healthy, easy make-ahead breakfasts for on the go, try one of these additional recipes to mix things up.
- Baked Eggs in Spaghetti Squash Nests
- Blackberry Cobbler Overnight Oats
- Banana Chia Pudding
- Healthy Banana Chocolate Chip Muffins
- 4 High-Protein Fruit Smoothies
- Perfect Avocado Toast
These Healthy Egg Muffin Cups are an easy, healthy, and delicious breakfast you can make once and enjoy throughout the week to make your busy mornings easier. Perfect for back to school meal prep and good breakfast on the go!
- 3 large eggs
- 6 egg whites (approx. 1 cup)
- 1/2 cup cottage cheese
- 1/4 cup cheddar cheese, shredded (plus more for topping)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 cup Bob’s Red Mill Organic Quinoa
- 2 cups raw broccoli, chopped
- 2 green onions, sliced
- olive oil for greasing muffin tin
Preheat oven to 350 degrees F and grease 12 muffin tin with olive oil.
Heat 2 cups water in a sauce pan over high heat and bring to a boil. Add the quinoa and stir in.
- Cover, reduce heat to a simmer, and cook for 12-15 minutes or until water is absorbed. Fluff with a fork or spoon, cover, and let sit for another 10 minutes.
In a large mixing bowl, combine the eggs and egg whites, and whisk together.
- Add the cottage cheese, shredded cheddar cheese, cooked and cooled Bob’s Red Mill Quinoa, chopped raw broccoli, sea salt, black pepper, garlic powder, and sliced green onions, and mix together.
Fill each muffin hole with the egg mixture to about 3/4 full. Then, top with a little extra shredded cheddar cheese, if desired. (I use an ice cream scoop for evenly distributing the mixture into each hole).
- Bake for 20-25 minutes, until fully cooked through.
- Then, remove from the oven and let cool for about 5 minutes before removing from the muffin tin.
You can make these egg muffin cups ahead of time and refrigerate in an airtight container for up to 5 days. Then, just reheat them in the microwave for an easy breakfast or snack. You can also freeze in an airtight container for up to 3 months, wrapped in plastic wrap. Then, defrost in a microwave or thaw in the refrigerator.
This post contains affiliate links for products I use regularly and highly recommend. This post is sponsored by Bob’s Red Mill.
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