Make Ahead Breakfast Egg Muffins, 3 Different Ways

I am LOVING these easy, low-carb make ahead breakfast egg muffins on busy mornings! I just make a tray ahead of time, pop in the freezer, and we can eat them for a healthy breakfast throughout the week. This post has three different kind of fillings ideas, too!I am LOVING these easy, low-carb make ahead breakfast egg muffins on busy mornings! I just make a tray ahead of time, pop in the freezer, and we can eat them for a healthy breakfast throughout the week. This post has three different kind of fillings ideas, too!

These easy, low-carb, make ahead breakfast legg muffins a just the thing for busy mornings!

They’re so easy to make the night before and then pop into the freezer once cool. You can also fill them with leftovers, extra veggies, and CHEESE.

The word ‘cheese’ is capitalized because cheese is life around here.

 

And did I mention the leftovers part? Other than glorious cheese, using up leftovers is totally my jam.

Shredded chicken from tacos? Add it in with some onions and cheddar.

Leftover spinach from dinner’s salad? Toss with some tomatoes and add it in!

Leftover roasted broccoli? Add those babies in!

It’s up to you, and I love that.

These make ahead breakfast egg muffins are made 3 different ways.

I played around with the fillings, but I have a basic ratio for you: For every four cups, you’ll need:

2 eggs

2 tablespoons milk (doesn’t even have to be dairy! Coconut milk worked great in these muffins)

2 tablespoons filling, whatever you choose that to be.

That ratio will vary slightly depending on your filling, but it’s pretty standard. Just double it or triple it depending on how many breakfast egg muffins you feel like making!

A note about the coconut milk I used in these breakfast egg muffins:

It totally works just like milk! Those of you who have always been down with milk alternatives probably knew this, ut if you’re like me, or you’re new to the world of living dairy free, this may make your day.

Make sure it’s unsweetened (for no other reason than vanilla egg muffins might be…. odd tasting. But you do you, boo). And try other plant based milks, like almond milk, or cashew milk, or even soy milk.

The world is your milk oyster.

Below, I’ve written out the ‘recipes’ I used, although like I said earlier, making a make ahead breakfast egg muffin is more about playing around with ratios than anything.

But this is a recipe post, and thee shall have a recipe.

But I’d love to know what kind of combos you guys dig! Have you tried making make ahead egg muffins? Have you tried making eggs with plant based milks?

I am LOVING these easy, low-carb make ahead breakfast egg muffins on busy mornings! I just make a tray ahead of time, pop in the freezer, and we can eat them for a healthy breakfast throughout the week. This post has three different kind of fillings ideas, too!
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Make Ahead Breakfast Egg Muffins, Three Ways
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Use the recipes below as guidelines; depending on your fillings, your egg muffins mixtures may make one or two more muffins than what is described below. Typically, the different recipes below will make about 4 muffins each. 


Servings: 3 people
Author: Ruthy Kirwan
Ingredients
For the Sundried Tomatoes and Spinach:
  • 2 tablespoons finely diced sundried tomatoes
  • 2 tablespoons shredded spinach
  • 2 eggs whisked
  • 2 tablespoons unsweetened coconut milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
For the Asparagus and Cheese
  • 2 tablespoons finely diced asparagus about 3 trimmed stalks
  • 2 tablespoons shredded cheddar cheese
  • 2 eggs whisked
  • 2 tablespoons milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
For the Spanish chorizo and potato
  • 2 tablespoons finely diced Spanish dry-cured chorizo sausage
  • 2 tablespoons finely diced white potato
  • 2 eggs whisked
  • 2 tablespoons milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
Instructions
Method:
  1. Preheat the oven to 375*F
  2. Spray a muffin tin with vegetable or coconut oil, or line with paper liners.
  3. Add the dry ingredients to the bottom of each muffin cup.
  4. Combine the eggs, milk, salt, and pepper together in a bowl.
  5. Evenly pour the egg and milk mixture on top of each, evenly distributing between each. Leave at least 1/2" space below the rim of the cup.
  6. Bake 8-10 minutes, or until the center has set and is no longer jiggly.
  7. Remove and let cool, then remove from the muffin tin.
  8. Eat immediately, or store, tightly covered. These will last up to 6 weeks in the freezer if tightly wrapped, or up to 5 days in the fridge.
 

4-Ingredient Peanut Butter and Jelly Protein Balls

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No bake, 4-ingredient, healthy peanut butter and jelly protein balls! Try these addictive, simple paleo and low carb snacks whenever you need a push of energy. They whip up super quick and keep stored in the fridge for up to two weeks! Gluten free and great for kids.

No bake, 4-ingredient, healthy peanut butter and jelly protein balls! Try these addictive, simple paleo and low carb snacks whenever you need a push of energy. They whip up super quick and keep stored in the fridge for up to two weeks! Gluten free and great for kids.

No bake, 4-ingredient, healthy peanut butter and jelly protein balls! Try these addictive, simple paleo and low carb snacks whenever you need a push of energy. They whip up super quick and keep stored in the fridge for up to two weeks! Gluten free and great for kids.

I think I figured out why these easy, 4-ingredient pbj protein balls are so tasty and delicious – it’s like eating a ball of cookie dough, without any worry of raw egg or flour!

Plus, with no added sugar, these are a great after-school snack for hungry kids. And hungry adults, too!

The apricot adds just enough sweetness to these protein balls. When combined with the peanut butter flavor, it tastes just like a tiny little peanut butter and jelly sandwich.

I found peanut butter powder at my regular old grocery store, stocked with the prepared peanut butter. I used to think powdered peanut butter was just for bodybuilders making smoothies, or thrifty people who prefer to mix their own, but I’m finding that there are dozens of other uses for powdered peanut butter than what you might think.

I’m pretty psyched to keep using it, to be honest! I like how it adds peanut butter flavor without extra sugar or oil. It’s a bit pricier than regular peanut butter, but a little goes a long way.

As for the protein powder, I used a neutral flavor in this recipe, but I bet most flavors would work well here; especially chocolate!

One other awesome thing about these protein balls: they’re a great grab and go snack on the way out the door.

Some mornings are so insane around here that I barely have time to make my kids breakfast, let alone myself. But grabbing a protein ball on the way out the door gives me just enough energy that I don’t turn into a hangry mom-monster before I can eat. Nobody like hangry mom-monster, right?

So I think it’s not a stretch to say, making these protein bars would be doing your family a favor. I hope you love them as much as we do!

No bake, 4-ingredient, healthy peanut butter and jelly protein balls! Try these addictive, simple paleo and low carb snacks whenever you need a push of energy. They whip up super quick and keep stored in the fridge for up to two weeks! Gluten free and great for kids.
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4-Ingredient PBJ Protein Balls
Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 10 dried apricots
  • 1 scoop protein powder
  • 2 tablespoons powdered peanut butter
  • 3 tablespoons creamy peanut butter
Instructions
  1. Place all ingredients in a food processor fitted with an "s" blade, and pulse 10-12 times, until the apricots have chopped into uniform size. 

  2. Turn the food processor to high and blend until mixture resembles wet sand, about 1-2 minutes. 

  3. Pour the mixture into a bowl and using your hands, roll into balls about 2" wide. 

  4. Serve at room temperature. Store in a tightly covered container for up to 2 weeks. 

Recipe Notes

This recipe makes about 6 balls total. 

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Blueberry, Maple, and Almond Milk Overnight Chia Pudding

This Blueberry, Maple, and Almond Milk Overnight Chia Pudding is lactose-free and the perfect quick, grab-and-go breakfast for hot summer mornings!

This Blueberry, Maple, and Almond Milk Overnight Chia Pudding is lactose-free and the perfect quick, grab-and-go breakfast for hot summer mornings!

This Blueberry, Maple, and Almond Milk Overnight Chia Pudding is lactose-free and the perfect quick, grab-and-go breakfast for hot summer mornings!

This Blueberry, Maple, and Almond Milk Overnight Chia Pudding is lactose-free and the perfect quick, grab-and-go breakfast for hot summer mornings!

This Overnight Blueberry, Maple Syrup, and Almond Milk Chia Pudding is lactose-free, cool and delish, and the perfect quick, grab-and-go breakfast for busy mornings!

I’ve always had a sort of love and hate relationship with breakfast. It’s not my favorite meal of the day, that’s for sure. I’m never really hungry when I first wake up, although if I don’t eat, I find myself Jekyll-and-Hyde-ing by about 10 am and get that hangry feeling.

Enter this overnight chia pudding! It’s perfect for both hot weather and cold, cool and comforting to eat, and requires very little thought on my behalf; I can grab it out of the fridge and eat even before the caffeine of my morning coffee kicks in.

This Blueberry, Maple, and Almond Milk Overnight Chia Pudding is lactose-free and the perfect quick, grab-and-go breakfast for busy mornings!

It’s a play on the idea of blueberry pancakes, but with a twist!

Instead of regular cow’s milk, I used unsweetened almond milk, which gives a slightly nutty flavor that feels a lot more ‘pancake-ish’ than plain cow’s milk.

It’s the perfect busy morning breakfast, especially since it really shines when you use the freshest and juiciest of blueberries. Since this overnight chia pudding is thickened in the fridge, it’s the opne of my favorite breakfasts to have in the summertime when the temps are already climbing before you even have a chance to turn on the coffee machine.

This Blueberry, Maple, and Almond Milk Overnight Chia Pudding is lactose-free and the perfect quick, grab-and-go breakfast for busy mornings!

Chia seeds are a superfood, loaded with anti-oxidants and good omega-3 fats. When they’re soaked, they form a gelatinous ‘shell’ around the core of the seed. This makes whatever liquid they’re suspended in thick and pudding-like, but studded with crunch from the seeds. I love the texture!

You make this overnight chia pudding at night, and leave it to thicken before you eat it the next morning.

First, cook the blueberries down into a jam-like consistency on the stovetop. This might sound like it takes a while but it’s really only about 10 minutes or so.

I’ll put the blueberries on to cook while I’m cleaning up from dinner or packing lunches for the next day. It takes only a few minutes to whip up the rest of the overnight chia pudding, after which it gets wrapped in plastic wrap and sits overnight in the fridge to chill and thicken.

This Blueberry, Maple, and Almond Milk Overnight Chia Pudding is lactose-free and the perfect quick, grab-and-go breakfast for busy mornings!

I like to make a couple overnight chia puddings at a time so that I have a handful of breakfasts to eat all week long. It’s a great addition to your weekly Power Hour of meal prep!

(I have a great worksheet that helps you plan out your ‘power hour’, which is an hour spent on the weekend prepping your meals for the week and drastically cuts down on cooking time. Leave your name and email in the box to access!)

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Overnight Blueberry and Maple Chia Pudding
Prep Time
15 mins
Cook Time
5 hr
Total Time
5 hr 15 mins
 
This overnight chia pudding is perfect for the summer since it’s cool and easy to eat. This recipe calls for almond milk instead of cow’s milk, which gives a slightly nutty flavor that feels a lot more 'pancake-ish' than plain cow's milk. It’s layered with a fresh blueberry jam, which might sound initially like it takes a long time but in reality, it’s only a quick 10 minutes. I like to put the blueberries on at night while I’m cleaning the kitchen or packing lunches for the next day, and then quickly whip up the puddings right before I leave the kitchen for the night.
Servings: 2
Author: Ruthy Kirwan
Ingredients
ingredients
  • 6 ounces fresh blueberries (about 1 cup), plus more for garnish
  • 3 tablespoons pure maple syrup
  • 2 teaspoons pure vanilla extract
  • ¼ cup water
  • 1 cup almond milk (play up with sweetened or flavored here if you wish!)
  • cup chia seeds
  • teaspoon salt
equipment
  • small saucepan
  • 2 small drinking glasses , 6 ounce ramekins, or another vessel to hold the puddings
Instructions
method
  1. In a small saucepan over medium heat, stir together the blueberries, maple syrup and vanilla extract. Stir often as the blueberries start to cook, using a wooden spoon to lightly mash and break the blueberries apart as they soften. Cook for about 10 minutes, until the blueberries are mostly broken down and the liquid is starting to thicken. Remove from the heat and divide into evenly between into 2 drinking glasses (or other; see note)
  2. Divide the milk between each glass, then divide the chia seeds and stir gently to mix them thoroughly into the milk.
  3. Stir a small pinch of salt into each glass.
  4. Wrap the glasses individually in plastic wrap, and leave to chill in the fridge at least 5-6 hours, or overnight.
  5. When ready to serve, garnish each glass with a few fresh blueberries.

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Asparagus and Whipped Ricotta Tart

Make this fabulously simple Asparagus and Whipped Ricotta Tart for your next brunch or family get-together! Layers of flaky pastry support cool, creamy whipped ricotta flavored with lemon zest and melty muenster cheese, all topped with sweet, roasted fresh asparagus.

Make this fabulously simple Asparagus and Whipped Ricotta Tart for your next brunch or family get-together! Layers of flaky pastry support cool, creamy whipped ricotta flavored with lemon zest and melty muenster cheese, all topped with sweet, fresh asparagus. 

I’m crossing my fingers and squeezing my eyes shut realllllly tight in the hopes that this perfectly spring-ish dish will bring warm weather here to New York today. We’ve had rain, wind, and cold fingers and toes for far too long!

Thankfully, this chilly weather nothing that the fresh crunch of roasted asparagus can’t fix, especially when it’s paired with flaky, cheesy, cool and creamy Asparagus Tart like this one. If you’re looking for an easy dish to serve or bring to an Easter brunch or dinner, this crispy, flaky, cheesy asparagus tart could not be more perfect. 

I would even go so far as to recommend serving each square of this tart with a sunny side up or poached egg; the roasted asparagus and creamy ricotta would go fabulously with the runny yolk. Add a glass of sparkly mimosas or a mug of hot coffee and you’re pretty much set for life, my friend. 

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Asparagus and Whipped Ricotta Tart
Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 1 cup whole milk ricotta
  • 1 large egg
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 6-7 sheets frozen phyllo pastry
  • 6 tablespoons butter , melted, divided
  • 1/4 cup grated parmesan
  • 3/4 cup shredded havarti cheese
  • 1 large bunch asparagus (about 20 stalks), trimmed
  • 1/2 teaspoon salt
Instructions
  1. Preheat the oven to 350*F.
  2. Combine the ricotta, egg, lemon zest and lemon juice in a medium sized bowl. Use a hand mixer set to medium speed and whip the ricotta until fluffy and smooth, about 3 minutes. Set aside.
  3. Line a baking sheet with aluminum foil or parchment paper. Working quickly so the phyllo pastry stays cold, stack 6-7 layers of pastry on the baking sheet. Brush the top sheet with 2 tablespoons melted butter, then spread the grated parmesan in an even layer. Fold the tart in half lengthwise.
  4. Brush the top layer with the remaining butter. Spread the ricotta mixture on the top layer, smoothing it evenly with a spatula. Scatter the shredded havarti on top of the ricotta in an even layer.
  5. Line the asparagus side by side onto the ricotta and havarti layer. Brush the asparagus with the remaining 2 tablespoons butter, then sprinkle with salt.
  6. Bake for 45-50 minutes, until the asparagus has softened and started to brown, and the phyllo pastry is flaky and browned at the edges.
  7. Remove from the oven and let cool to room temperature before serving.

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Make this fabulously simple Asparagus and Whipped Ricotta Tart for your next brunch or family get-together! Layers of flaky pastry support cool, creamy whipped ricotta flavored with lemon zest and melty muenster cheese, all topped with sweet, roasted fresh asparagus.

 

Irish Soda Bread

Make this simple and hearty quick bread for your Saint Patrick’s Day dinner… or hangover cure! Made with two types of flour, and tangy buttermilk, and served with Kerrygold Irish butter (of course!)

Make this simple Irish soda bread for your next Saint Patrick's Day dinner! (or as a hangover cure!) Served with Kerrygold Irish butter, of course.
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Irish Soda Bread
Ingredients
  • 2 cups all purpose white flour
  • 1 1/4 cups whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 14 oz (or 1 3/4 cups) buttermilk
Instructions
  1. Preheat oven to 450*F
  2. Over a large mixing bowl, sieve all the dry ingredients together (I have a beloved flour sifter that I put everything through, but a fine mesh colander works fine)
  3. A little at a time, add the buttermilk, mixing well after each addition. Once all the buttermilk is added, continue stirring until the dough is shaggy and barely combined. Turn onto a lightly floured countertop and gently knead until the bread is shaped into a round. Slice a cross shape into the top of the loaf.
  4. Bake at 450*F so 10 minutes, then turn the heat down to 400*F and continue baking for 30-45 minutes. Bread is done when you can turn it over and hear a hollow sound when you knock on the bottom of the loaf. Wrap in a kitchen towel and let sit at least half an hour before cutting.