Easy, Energizing Breakfast Recipe

Egg muffins

As cliche as it is, I’m trying to eat healthier and cook more as part of my many (many) resolutions. That being said, I’m a breakfast person. I need a glass of water, decent breakfast and large coffee everyday — even work days — to start off on the right foot. I normally go the yogurt and fruit route, but wanted to try something more protein-packed and car-friendly. These mini egg muffins are great. They’re basically muffin-sized omelets that let you bake a batch at once and then zap for the next few mornings.


  • Eggs (I used 4 eggs for 5 muffins)
  • Splash of milk
  • Mix-ins of your choice (I used green peppers, tomatoes and goat cheese)
  • Seasonings: salt, pepper and any other flavor you like


  • Preheat oven to 350 degrees
  • Grease muffin tin
  • Chop mix-ins into small pieces and divvy up into empty muffin tins
  • Whisk eggs and milk and pour over mix-ins (leave about half an inch on top for the egg to rise)
  • Bake for about 20 minutes or until they pass the toothpick test

Healthy egg muffins ingredients

Healthy egg muffin ingredients

Egg muffins