If cooking breakfast just doesn’t fit into your morning routine, try prepping egg muffins on the weekend instead. Cook a pan on Sunday and you’ll have a week’s worth of protein-packed meals ready to grab from the freezer or fridge on the fly. You can refrigerate them in an airtight container for up to a week, and microwave as needed to warm them up. (They taste great cold too.) Here’s how to make three creative combos. (Each one yields 12 muffins, with 2 muffins per serving.) You can also eat them for lunch or dinner, like these Healthy Breakfast for Dinner Recipes!
Crunchy broccoli and creamy goat cheese make for a savory pairing for this grab-and-go freezer breakfast, while lemon zest adds just the right burst of bright flavor.
Smoky bacon and mozzarella mingle with sharp, peppery arugula for a fast breakfast that’s nowhere short on flavor. Make ’em the Sunday before a busy week and pop’em in the freezer easy eating on the go.
Southwestern flavors inspired these healthy and delicious egg muffins. Top with salsa if you feel the need for an extra kick.