Recipes > Breakfast, High Protein, Vegetarian

Easy Egg Muffins

(8 votes, average: 4.13 out of 5)

12 Servings

Print Recipe

By Mary Stewart, RD, NLC at Cultivate Nutrition and a Nutritious Life Ambassador. Follow her on Instagram @cultivate_nutrition_.

Eggs are one of the healthiest breakfast foods you can bite into, but unless you’re hard-boiling them, they aren’t exactly conducive to fast mornings when you’re running around like a chicken without a head. (Umm, have you ever tried packing an omelet? Bad idea.)

That’s when these easy egg bites come in handy. This recipe preps 12 egg bites that you can refrigerate and grab throughout your hectic week. All the protein, with none of the hassle? Sign us up.

(8 votes, average: 4.13 out of 5)

12 Servings

Ingredients

2 tablespoons grassfed butter

4 tablespoons leeks, chopped

4 cups spinach, chopped

10 eggs

1 teaspoon sea salt

¼ teaspoon pepper

¾ cup cheese of choice, shredded (optional)

Directions

Preheat oven to 350 degrees.
Spray a 12-muffin pan with non-stick spray. (I use silicone muffin cups and spray with avocado oil.)
On medium heat, sauté leeks in butter for 2 minutes.
Add chopped spinach and sauté for 1 minute.
Using a spoon, distribute the leeks and spinach mixture among 12 individual muffin cups.
If adding cheese, sprinkle about 1 tablespoon in each muffin cup.
Whisk eggs together and pour into muffin cups until they’re about ¾ full.
Using a fork, gently stir the contents of each muffin cup.

WHY I LOVE THIS RECIPE

As a busy mom, I love having these egg bites meal-prepped and ready to go. They make my mornings so much easier! And healthier, too: These bites are an excellent, high-protein snack that will keep you feeling energized throughout the day. And don’t forget to add some greens. Spinach brings fiber and folate to the table, while leeks offer just the right amount of flavor and prebiotics, a type of fiber that feeds our gut microbes and supports healthy digestion.

(Photo: Shutterstock)