3 Egg-cellent Morning Muffin Breakfast Recipes

Egg muffins for breakfast

Breakfast is the most important meal of the day, and research shows that kids who eat breakfast do better in school. Get your students off to a strong start with a protein-packed meal that will power them until lunch.

Whip up some easy egg muffins on Sunday night — here, we’ve done them three ways — and you’ll have a fast, healthy breakfast for every day of the week.

Egg muffin ingredients list

Ingredients

  • Eggs
  • Chopped veggies of your choice
  • Shredded cheeses of your choice
  • Salt
  • Pepper

You can use any meat-vegetable-cheese combinations you think your kids will like. You can also add fresh or dried herbs. These are the combos we used:

  • Broccoli + cheddar cheese
  • Tomato + mozzarella
  • Spinach + mushroom

Spray muffin tins with nonstick spray and place a couple of tablespoons of veggies into each muffin cup.

Instructions
In a measuring cup with a spout, beat 10 eggs until smooth. Season with salt and pepper.

Spray muffin tins with nonstick spray. Place a couple of tablespoons of veggies into each muffin cup. Pour eggs into each muffin cup until the liquid is about half an inch from the top. Bake at 350°F for 20 minutes or until set.

Pour eggs into each muffin cup until the liquid is about half an inch from the top and bake at 350°F for 20 minutes or until set.

Store the muffins in an air-tight container in the refrigerator. (They keep all week.) Pop a couple in the microwave and heat for a few seconds before serving with a favorite fruit and a glass of milk. It’s a guaranteed great start to the day!