Quick and Easy Egg Muffins

Quick and Easy Egg MuffinsMornings can be hectic and drive-thru lines can be long! (Let’s not forget they also work against what our health and fitness goals are, for the most part.)

If you are reading this, you are trying to be healthier and stating your day off on the right foot is so important to how the rest of your day plays out. One of the best things I ever started making, were these Quick and Easy Egg Muffins. These egg muffins not only quick and easy, but they are so versatile and can easily be customized to make everyone’s taste buds happy. Thanks to the versatility of them, you won’t get tired of eating them, because you can change the flavor profiles each time you make them.

Quick and Easy Egg Muffins
Serves 3
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. Mixed vegetables (I use onions, bell peppers and spinach) – 3 green containers on 21 Day Fix
  2. 6 Eggs – 3 red containers on 21 Day Fix
Instructions
  1. Prep a cupcake pan (12 spots) with cooking spray.
  2. Preheat the oven to 350 degrees.
  3. Dice your choice of vegetables to fill 3 green containers (3 cups) - If using frozen veggies, measure, then cook them quickly to remove the excess liquid frozen veggies contain. You don't want watery egg muffins. You can slightly cook down fresh veggies if you like them less crisp, too.
  4. Beat eggs in a bowl, season with black pepper and then mix in your vegetables.
  5. Pour the egg and vegetable mixture into your prepared baking pan.
  6. Bake at 350 for 15 minutes, or until eggs are cooked through.
  7. Store in the fridge and heat up in the microwave for about 30 - 60 seconds (depending on your microwave) when ready to eat.
Notes
  1. On the 21 Day Fix program, each serving of 4 egg muffins equals 1 Red container and 1 Green container.
Get Fit With Nikki http://www.getfitwithnikki.com/
 We like to balance them out, especially while doing the 21 Day Fix, by adding a fruit (purple container) or turning them into a wrap with some salsa or avocado (yellow and blue containers). Balancing your breakfast out also helps to keep you fuller longer, while giving your body the fuel it needs to get you through the beginning of your day.

I typically make these egg muffins on a Sunday, divide them into servings (4 muffins per container) and pop them into the fridge, so we always have breakfast (or lunch) on hand in a pinch.

The other great thing about these, are that they are inexpensive, which is PERFECT for those who want to eat clean, but are on a budget or for those who have a lot of mouths to feed every morning. Even if you get organic, free range, brown eggs at $4 a carton, each serving of eggs is only around .66 cents! The other money saver is since they are packed with veggies, I never have produce going to waste. I just chop up whatever is on hand, add some seasoning and turn it into a quick and easy egg muffin! You can’t wait in line at your local drive-thru and get a nutritious breakfast that cheap! 

Do you already use egg muffins in your meal plan? What are you favorite flavor combinations?

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35 thoughts on “Quick and Easy Egg Muffins

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    • Hi Stephanie, These are good for about 5 days in the fridge. The recipe makes enough for 3 breakfasts, so it’s just the right amount of time. I have not tried freezing them but some of the people in my accountability group have and they said they were fine :)

      I apologize for the delay in responding, this commented ended up in a spam filter and I just saw it…hope I’m not too late in answering :)

    • I freeze these all the time, and I’ve never had an issue. I actually don’t keep any extras in the fridge, because freezing is so easy. Just heat in the microwave for about a minute (might need a bit more or a bit less depending on your microwave).

    • It sounds like a lot, but I personally don’t think it is. I use a cupcake pan for them so they’re not huge. I would say make them, heat up two and see how you feel. If you’re still hungry, at least you know you can have 2 more :)

  6. How do you know that a serving is 4 egg muffins and one red one green? I’m super new to 21 day fix and I want to do things like this but can’t figure out how to count the containers

    • Hi Brittney,

      We use 3 green containers of veggies in this recipe along with 6 eggs (2 eggs per red container for a total of 3 red containers) and make 12 egg muffins total. If we break that into 3 servings, we get 4 egg muffins per servings and get roughly 1 green container and 1 red container per serving. Does that make sense?

  7. If you added turkey bacon to the recipe how many reds would it be then?? Sorry just started the program new to this

    • Hi Tasia, Thank you for visiting my site and for commenting. Well…2 slices of turkey bacon = 1 red container. It depends on how many slices you add to the mix. If you did 6 slices and divided it by 3 servings, you would get 1 additional red per serving. If you only add 3 slices to the recipe, it would be 1/2 a red. I hope this helps and if you have other questions, do not hesitate to ask.

      • Just to confirm is 2 slices of turkey bacon=1/2 red container correct? I just got my book and I think I am reading it right that it says 1 red= 4 slices of turkey bacon. Thanks for clarifying, I am trying to take time to make a quality plan before I start.

          • But its the reduced fat turkey bacon that we use or is all turkey bacon reduced fat and which brand is the best to use on this plan. I am getting ready to start my very first round and I want to do this right and I love your recipe and will be making these tomorrow to have ready for my breakfasts.

          • Not all turkey bacon is equal. You will need to look at the labels to check the nutrional value and ingredients. I personally stick with Applegate farms brand because it is nitrate-free. Also, I’m not a fan of turkey bacon, so I use pork bacon. I just don’t have it often.

    • Hi Jess, Two egg whites typically equal 1 whole egg. Or if you use the carton egg whites, I believe 1/2 cup equal 1 egg, but just double check on the side of the carton to be sure.

  8. I’m making these for the first time. I baked them for 15 minutes and the center was runny. I drained all the water off my veggies. What can I do to fix this problem?

  9. I want to make sure I understand. Just started the program today. I am looking at the containers above. Does (3) muffins equal 1 red container and 1 green container meaning you can eat 3 egg muffins?

    • Hi Shauna, Thank you for visiting my blog and for commenting. The portion on this recipe is 4 egg muffins per serving. So the recipe will yield 3 servings.

      If you have any other questions, please do not hesitate to ask.

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    • Hi Angie, Thank you for visiting my blog and for commenting. My recipe is 4 cups per servings because it only calls for 6 eggs for the entire recipe, where as Autumn’s calls for 12 eggs. Each red serving = 2 eggs, so to get that from mine, you need 4 cups. With Autumn’s you only need 2 because she uses more eggs in the recipe. I hope that help to clarify :)

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