Healthy Grab and Go Cheesy Egg Muffins

Healthy Grab and Go Cheesy Egg Muffins

Sometimes you want a hearty breakfast that you can eat on the go or throw in your bag to take to school or work. Usually the most portable of breakfast ideas are carb and sugar loaded. These tasty breakfast egg muffins are a great alternative and can be made in advance! You decide what meat, cheese and vegetables you want to put in it, making the combination possibilities endless. And since you make a bunch in advance you have ready to go breakfast options all week.

My family was in town and staying with me over the Christmas Holiday and they loved these.

They're filling and so much healthier than your muffins, bagels, donuts, and whatever else you grab with your morning coffee. 

Here's what I put in mine the last time I made them:

Ingredients

Chicken apple sausages, precooked

Squash

Tomatoes, chopped

Broccoli, chopped

Mushrooms

Shredded cheese

6 Eggs, beaten with 2 tbsp milk

black pepper to taste

Instructions

• Preheat oven at 350

• Grease your muffin tin

• Saute vegetables (optional) in coconut oil. I do this because I love the flavor it adds.

• Add vegetables of your choice, along with cheese (if you choose), into the muffin tin

• Beat eggs with milk and pepper.

• Pour beaten egg mixture on it.

• Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set.

• Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. 

**The Egg Muffins can be reheated**