Recently I shared a few of my top back-to-school tips on Fox32 News Chicago, which included setting the tone for the day by taking the time to center yourself first and identifying tasks that can be done prior to the morning, like laying out clothes the night before and making breakfast ahead of time.
These Egg Muffin Cups are my go to for a hot, protein-filled breakfast – 10-15 seconds in the microwave and they save in the fridge for up 5 days or in the freezer for up to 2 months.
Get creative with any ingredients you have on hand, or that you like. Eating a high protein breakfast, like these Egg Muffin Cups, fuels the body and the brain for the day!
Happy eating,
~Monique
Easy Anytime Egg Muffin Cups
10 eggs
2 tbsp dairy-free milk or yogurt
pinch or two of salt and pepper
Filling ideas (also see note below):
- Spinach, tomato and basil
- Smoked salmon, swiss chard and dill
- Broccoli and cooked sausage
Directions:
Preheat the oven to 375 degrees and grease a 12-cup muffin tin.
Chop your desired filling ingredients into small pieces, and fill each muffin cup with them.
Use a wire whisk to beat the eggs with the milk, salt and pepper until they are light and fluffy. Pour the egg mixture into each muffin cup, dividing it evenly. Bake for 20 minutes or until the muffins feel ‘set’ the middle. The cups will puff up while baking, and then deflate a little as they cool.
Enjoy with a little side salad of arugula, avocado and olive oil.
For meal prep: cool the muffin cups and store in a glass container in the refrigerator for up to 5 days, or wrap each cup individually, place into a freezer-safe bag and freeze for up to 2 months.
NOTE: Get creative with the fillings- any veggies or cooked protein works great! A little cheese can be a nice addition.