Quick and Easy Breakfast Prep: Egg Muffins
Is breakfast really the most important meal of the day? It could be argued either way, but typically I side with a big old “yes.” We need to fuel our bodies when we are using them, which means eating within an hour or two of waking up! Now, weekday mornings are always rushed for me (with a 40 minute commute in DC area traffic…), so a quick breakfast option is a must!
I’ve been making egg muffins for awhile now, and it really is my favorite breakfast! I love an egg sandwich on an english muffin, and egg muffins make that a breeze! I just pop the egg muffin in the microwave while the english muffin toasts, then put them together with a squeeze of ketchup, and I’m ready to run out the door!
You really can’t go wrong with Mediterranean flavors. Give me basil, roasted red bell pepper, and goat cheese (or feta) and I’m a happy camper!
Start by roasting your own bell peppers…it’s so easy!
Broil the peppers in the oven until well-charred.
Then cover with aluminum foil until cool enough to handle, about 15 minutes.
Next, pull off skin, remove tops and seeds, and then slice. If you roast enough to have leftovers, store in tupperware container in the fridge, with enough olive oil to cover the peppers.
Dice the roasted bell pepper and chiffonade some basil. Crack 10 eggs and whisk with a splash of milk.
Spray each ramekin with cooking spray, then divide bell pepper, basil, and goat cheese among them. Then add a sprinkle of salt and pepper in each ramekin, and top with egg mixture.
Bake for 25-30 minutes until puffed up and set in the centers.
Mediterranean Egg Muffins
Makes 10 muffins
1/4 cup milk
2 red bell peppers
10 large basil leaves
4 oz goat cheese (or feta)
Salt and pepper
- Turn on the broil function of oven. Lay bell peppers on baking sheet, then broil until all sides are well-charred. Once completely charred, cover with aluminum foil and let cool for about 15-20 minutes.
- Pull skin off of peppers, then remove stems and seeds. Dice bell peppers and set aside, then chiffonade the basil.
- Place 10 ramekins in baking pans, and fill bottom of pans with ~1 inch of water. Spray each ramekin with cooking spray.
- Divide bell pepper, basil, and goat cheese among the ramekins. Salt and pepper the contents of each ramekin, then cover with egg mixture.
- Bake for 25-30 minutes, until puffed up and center is set. Let cool until ramekins can be handled, then pop each egg muffin out of the ramekin and onto a cooling rack.
- Let cool completely, then store in a freezer bag and place in the freezer. You can either thaw the night before in the refrigerator, then microwave when ready to eat, or you can wait until morning and just pop the frozen muffin into the microwave!
Have you ever made egg muffins? What kind did you make? Let me know!