Drive-thrus, fast food restaurants, and coffee shops have made millions off the portable egg sandwich idea. Why? Because it’s genius. Sorry, overnight oats, but mornings were made for sunny eggs paired with savory partners like smoky bacon, oozy sharp cheddar, and toothsome English muffins or ciabatta. Undebatably delicious. Healthy? Not so much.
But now you can have your, well, eggs and eat them, too. In a portable fashion. All it takes is a little advanced meal prep over the weekend, and you can have pre-made, portion-controlled savory egg breakfasts to go. Part muffin, part frittata and all delicious, these healthier spins on the eggwich will help you start your workday right.
Basic Egg Muffins
- Nonstick cooking spray
- Sea salt and ground black pepper , to taste
- 12 large eggs
Preheat oven to 375°F.
Lightly coat a 12-cup muffin tin with spray. Set aside.
Place eggs in a large bowl; whisk to blend.
Evenly pour egg mixture into muffin cups.
Bake for 15 to 18 minutes, or until a toothpick inserted into the center of cups comes out clean.
Add some pizzazz to this basic egg muffin recipe with any of the following winning flavor combinations. Whether you favor classic pairings or have a more adventurous palate, egg muffins provide a protein-rich portable breakfast or snack that are perfect for meal prep. Bake up a batch on Sunday, and you’re set for breakfast-on-the-go for the entire workweek. Better still: Bake an extra batch and freeze them. Grab one or two on your way out the door — don’t bother defrosting them — nuke ‘em when you get to work, and you’ll have a hot, nutritious, tasty start to the day. Take that, drive-thru!