12 Healthy Make-Ahead Breakfasts for Busy Mornings

 




 

7. Egg Muffins

Egg Muffins

Need a breakfast that gives you the staying power needed to get you through the morning? These egg muffins are high in protein, low in carbs and — paired with a slice of whole-wheat toast and a glass of milk — will keep you full for hours while packing in the veggies first thing in the morning.

Ingredients

Oil: You need oil to sauté the veggies. You can use any oil you have. I typically use olive oil or avocado oil. Butter is another option.

Veggies: The veggies you sauté before adding spinach are onions, bell peppers, carrots, and mushrooms. Specifically, you can use any type of onion and any color bell peppers. Also, both white button mushrooms and portabella mushrooms are great. Feel free to play around with the veggies you add depending on what you have and what you like. You’ll want about 5 cups chopped veggies to sauté.

Spices: Oregano, garlic powder, crushed red pepper, cayenne pepper, and salt are the spices in this recipe. However, you can change up the amounts or types of spices used in your spinach egg muffins.

Spinach: Spinach is the main veggie in here, and I think it’s easiest and more budget-friendly to use frozen. But feel free to use fresh or frozen chopped veggies (or a combination) for all of the veggies in this recipe.

A note on organic veggies: It’s more important to increase the number of vegetables (and fruit) you eat as opposed to focusing on whether or not they are organic. There is extensive research on the safety of conventional and organic produce, and the research shows that the most beneficial thing for your health is to eat more veggies & fruits. For more info, check out this post on conventional and organic produce.

Cottage Cheese: Buy whatever cottage cheese you prefer. I typically go with the kind that has the least amount of ingredients, and I often buy the full-fat cottage cheese as I do not like the taste of reduced-fat or fat-free. I do not recommend using fat-free cottage cheese in this recipe.

Eggs: Eggs are full of vitamins, and both the white and yolk are nutritious. Large grade A eggs are used for testing this spinach egg muffin recipe. I typically buy store-bought, white eggs. However, you can use whatever you prefer.

Also, the number of eggs doesn’t need to be exact. You can also use 6 extra-large or 8 medium eggs.

If you have been advised to avoid eggs by your health care provider, an egg substitute will work in place of the eggs. Use enough for about 7 to 8 eggs.

Cheese: Mozzarella and cheddar are the two kinds of cheese I like to use in this recipe. Additionally, parmesan can also be added for extra flavor.

Another absolutely wonderful thing about these is the fact that they make your life so easy in the morning because you can make a big batch to have breakfasts prepared for a whole week. Plus, they keep well in the fridge as well as the freezer.

When you’re ready to eat them, enjoy them cold or microwave for about 30-60 seconds — a little more if they’re frozen — and enjoy!

Egg muffins are basically just eggs, veggies, and cheese baked into a muffin form. They are packed with protein and each serving has over 1 cup of veggies, so they are a fabulous way to start your day.

You can’t beat them for a tasty breakfast! Also, a big bonus is that you get a delicious and portable breakfast option that’s great for meal prepping when you bake them into muffins.

How to Make Egg Muffins with Spinach

Time needed: 1 hour and 5 minutes

These are really simple to make. They take a few extra minutes to prepare (because you have to chop veggies and sauté), but it’s not too much work. All you’re doing is sautéing the veggies and stirring them with some eggs and cheese. Then you bake, and you’re good to go.

  1. Chop and sauté the veggies.
  2. Stir in the spices.
  3. Add the spinach and cook until all the juices have been released.
  4. Whisk together eggs and cottage cheese.
  5. Stir cheese into the egg mixture.
  6. Mix the veggies into the egg cheese mixture.
  7. Transfer to muffin tins or baking dish.
  8. Bake and enjoy!

 

8. Blueberry Cheesecake Muffins

Blueberry Cheesecake Muffins

These better-for-you breakfast muffins boast a secret ingredient to boost the moisture and protein: cottage cheese. Plus, they’re packed with fresh blueberries and kissed with a crispy and sweet whole-grain oatmeal streusel topping. With all this goodness, you’ll be begging for a second!




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