These easy, low-carb, make ahead breakfast egg 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 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!
Make Ahead Breakfast Egg Muffins, 3 Different Ways
Dry Goodssundried tomatoes2 tablespoons
table salt to taste
freshly cracked pepper to taste
Producebaby spinach1 ounce, finely sliced
russet potato1 small
almond milk2 tablespoons
whole milk4 tablespoons
shredded cheddar cheese2 tablespoons
Prep it for later:
1. Make each style of egg cup according to the instructions in each section.
The egg cups will store for up to 6 days in the fridge and for up to 1 month in the freezer
1 resealable bag or container of prepared egg cups, made in the style of your choosing
Prepare from prepped:
1. Thaw egg cups as necessary. Reheat in the microwave.
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