These easy, make-ahead, egg-based muffins are perfect for those mornings when you wake up a little too late (and have a meeting in, oh, about 20 minutes). Mix up some eggs, throw in your favorite veggies and breakfast meat, and bake. Store them in the fridge for on-the-go eggy, protein-packed deliciousness all week long. These breakfast treats are perfect on their own and equally good sandwiched in an english muffin or two slices of whole-grain toast.
What You'll Need:
- 1 large zucchini, shredded (about 3 cups)
- 6 slices bacon (or turkey bacon), chopped
- 9 eggs
- 1/4 cup milk (sub water to make this recipe Paleo)
- 1/2 cup shredded cheese (omit to make this recipe Paleo)
- Oil or cooking spray
- Salt and pepper to taste
What to Do:
- Preheat oven to 400 degrees F. Prepare muffin tin by greasing liberally with oil or cooking spray. Set aside.
- In a small frying pan, cook bacon until crispy. Once cooked, scoop onto a paper-towel-lined plate to collect the excess fat.
- Now, prepare the eggs: In a medium bowl, beat eggs until evenly combined. Add milk, salt, and pepper, and stir to combine.
- Add zucchini, cheese, and cooked (and cooled) bacon. Stir to combine.
- Portion egg mixture evenly into muffin cups. They should be almost all the way full.
- Bake until cooked through and lightly golden, about 25 to 30 minutes.
- Serve alone, alongside toast, or on top of a salad for a healthy, filling breakfast or brunch. Stored in tupperware, the egg muffins should last about a week in the fridge. Microwave for roughly 30 seconds to reheat for breafasts all week long!