I love quick and easy meals. Anytime I have free time on a week night to spend 2-3 hours in the kitchen baking and cooking endless amounts of recipes and prepping food for the week, I am one happy lady. There are so many recipes I’ve pinned, liked, starred, favorited and bookmarked in hopes of making but usually never get around to it – until two nights ago.
By the end of the night I had made baked chicken breast with homemade bread crumbs, maple and balsamic roasted tempeh, roasted broccoli and cauliflower, a plate of baked potato fries and these phenomenal egg muffin cups.
After my mom visited me a few weeks back and gave me two cartons of eggs from her farm in Kansas, I knew I had to find some interesting way to use them aside from making boring old omelets. Baking these egg muffins was one of my first ideas.
The ingredients are simple and right down to the point and take about 30 minutes to cook at 350º but if you bump up the heat a bit to 400º they’d cook in 15-20. I also have a poor, crappy college dorm room oven so I have to work around that a bit.
At the end all the baking madness, these little egg nuggets came out perfectly cooked and fluffy. I topped one right on a sprouted english muffin (Food For Life Ezekiel brand of course!) with sliced avocado, micro green kale sprouts and diced tomatoes. It was SO good and the most delightful mini dinner sandwich ever. It low-key resembled an egg mcmuffin sandwich from Mcdonald’s… but obviously much tastier. It was my first time trying the english muffins and with the fresh avocado and egg… mmm, I died and went to heaven.
- 6 eggs
- 2 tbsp nutritional yeast (or ¼ cup favorite cheese)
- ¼ cup chopped spinach
- ⅓ cup mixed bell pepper
- Dash of salt and pepper
- Coconut or olive oil
- Preheat your oven to 350º
- Grease your muffin tin and if you're using muffin/cupcake liners, be sure to grease as well (or muffins will stick to the paper!)
- Combine spinach and bell pepper in a bowl, combine. Drop the mixture into 6 muffin tins.
- Use the same bowl to then combine the nutritional yeast with the eggs. Pour the mixture over each muffin tin until just full.
- Pop in the oven for 20-30 minutes, or until the tops of the eggs are just set and a knife comes out clean. Mine cooked for 30.
I was surprised at how easy these egg muffins came together and the next morning, I paired two with a grapefruit for the perfect breakfast. Instead of eating them as muffins, you can even spoon the egg out of the muffin liner. They’re perfectly sized so you can eat a few at a time and get a hefty amount of protein!
They will store in the fridge for 2-3 days and I preheat my oven to 400º and pop them in for 3-5 minutes before I eat them.