Breakfast is vital, and I love to always start my day with a healthy meal that is rich with protein and fibers but low in carbs, which makes those muffins the ultimate breakfast on the go. But don’t just reserve those egg cups for the morning; they make a great on the go snack or lunch, too! For that I called them brunch!
Each week I make a promise to myself to wake up earlier and be more “adult like” and have enough time to make breakfast and eat it at the table. But who am I fooling? It never happens.
This is where these fast and easy egg muffins come into play. Beside the breakfast smoothie they are the fast and easy solution for my crazed mornings. Consider these portable egg muffins to be the equivalent of handheld omelets that you can eat at any place, no matter what transportation you use to get to work; car, bus, train and so on… the only utensils you need are your fingers!
This is your chance to also clean out the fridge from any Sunday leftovers!
Set aside 30 minutes on your Sunday evening, throw those basic ingredients and add any veggies or good leftovers you have and bake in the oven. You will have breakfast for the next five days, and you can add some extra toppings and make it a great lunch, with some on side dishes.
Healthy balanced meal at the tip of your finger, just grab and go!
Enjoy!
For more similar egg muffins recipe check my other super easy recipe of cheese and egg muffins!
Brunch Egg Muffins:
Yield 4 muffins
Ingredients:
- 2 scrambled egg
- 2 Tbsp. Labneh
- ½ tsp. mustard
- 1 small onion chopped
- 2 Tbsp. chopped green onion
- 5 Fresh mushroom, sliced
- 5 Cherry tomatoes , sliced into 4 pieces
- 1 green bell pepper, sliced
- ¼ avocado, cubed
- ½ tsp. Grounded dry thyme
- ½ tsp. Grounded dry oregano
- ½ tsp. Grounded dry basil
- Salt and pepper to taste
Instructions:
- Preheat oven, on 180 C˚
- In a large bowl , beat the eggs with salt and pepper
- Add the rest of the ingredients and mix it all well
- Using a ⅓ cup measuring cup, scoop egg mixture and fill each muffin tin to the ½ of the muffin tin.
- Bake muffins for 30 minutes, until they’ve risen and slightly browned on the edge.
- Remove from oven let it rest for couple of minutes
- Remove from muffin tin and enjoy!
Nutritional information: (I count each muffin as a serving so you can know how much muffin you need for each meal)
Serving Size: 1 serving • Calories: 90• Fat: 5 g • Carbs: 9 g • Fiber: 3 g • Protein: 5 g
Notes:
*this recipe make a serving of 4 muffins for one day if you want to make a big batch for 4 days just multiply it by the number of the days.
*To store those muffins for the 4 next days, just let them cool well and store them in the fridge.