Breakfast on the go is simple and delicious with these Breakfast Egg Muffins. Packed with spinach, zucchini and plenty of cheese and ready for you as you run out the door in the morning!
Sometimes I worry that the only thing I ever post here is breakfast and dessert recipes. But then I realize that my two most favorite things are breakfast and dessert so who am I to deny my favorite things? I have a salad coming up this week so I switch it up a bit at least, right?
The thing that I have always been big on is simple, make ahead options for healthy meals and treats. Overnight oats are my typical make ahead breakfast but I have been adding more eggs to my breakfasts–and dinners for that matter a lot lately. This recipe meets the ‘make ahead’ requirements I have and also can be frozen so you have them for weeks if you need them!
Sometimes recipes just don’t quite go as planned…
These Breakfast Egg Muffins started as one thing and ended as another. I was trying to make a zucchini crust at the bottom. I did not press the zucchini/cheese mixture enough apparently because they essentially rose up with the rest of the egg mixture. So the next time I made them, I just mixed everything together which was a lot easier and came out with the same results.
Whether you are eating these for breakfast, lunch or dinner, they are simple, packed with cheese and veggies, and did I mention delicious? Make several batches when you are meal prepping for the week and have plenty to eat all week, or freeze them and grab them when you are in a pinch. Simple ingredients, simple recipe, and simply the best!
Like I mentioned before, breakfast is my jam. I have so many breakfast recipes on the blog and so many more to come. What’s may fave? How could I choose?! Check out more here and let me know what you love!
DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!
- 6 large eggs
- 1 small zucchini
- 1/2 c chopped spinach
- 1/2 c white cheddar
- 1/2 tsp garlic powder
- Sea salt and cracked pepper to taste
Preheat oven to 375°F.
In a medium bowl, whisk eggs together well.
Add all other ingredients and whisk to combine.
Spray or coat a muffin tin with olive oil or preferred oil and pour mixture to fill each about 2/3 full.
This will fill about 6-8 muffins.
Bake for about 15-17 minutes or until edges begin to brown and a toothpick comes out clean.
Refrigerate leftovers for about 3-5 days or freeze.