Egg Muffins
These protein muffins are my go-to breakfast for myself! The girls love them too, but when I am making these, I have myself in mind, which doesn't happen often. They are protein packed, freezer friendly, and such a great way to start the day!
Great for meal prep!
There are a great meal prep options. The recipe makes 12, I usually eat 2 at a time. They can last quite a few days. I prefer to keep them in a glass container in the freezer and reheat them as I need them. They will last up to 3 months in the freezer. They also do great in the fridge and will last up to 3 days.
To be fully honest, I am not a big meal prep person. I think it is because I really enjoy making meals from scratch. There are those seasons in life that require some good meal prep. Before I had Zoey, I prepped so many meals for the freezer for breakfast, lunch, and dinner. It was so great. When the fall hunting seasons hit, I like to have some meals prepped in the freezer or fridge that are easy to grab and whip up.
However, the majority of the time, I am making meals with no prep, which I really truly enjoy. I am sure as my girls get older and we get busier with activities, I will meal prep even more. But for now, I am enjoying our fresh dinners!
One meal that I really do a lot of meal prep for is breakfast. Marie and Mae are always ready to eat when they wake up and Zoey needs a bottle at the exact same time. Most days, Kollin is already gone, headed to work before everyone else is up, so all of that comes down to prep. If I don't have muffins, waffles, or pancakes in the freezer to pop in the toaster, we are in trouble!
A Healthy Option!
I have tried to lighten up my eating since I had Zoey, meaning I am not trying to eat a lot of gluten, sugar, or dairy. These egg muffins are a meal prep I do most every week for myself. It is a quick thing to grab out of the freezer, reheat, and eat for a protein packed breakfast for myself.
They are gluten-free and can be made dairy-free as well if you prefer that. I think I have made every combination possible and they always turn out great. My specific recipe is not dairy-free but I will go through how to do that in the Customize section.
The eggs muffins are PACKED with protein. Each muffin includes 1 egg, greek yogurt, and meat, making these protein forward! I also use almond flour, adding even more protein to the mix.
Customize!
As always, these are customizable! I know I do this with every recipe, but I think it is so important to be able to make recipes in a way that your family will like them!
As I mentioned, you can make these dairy-free by using coconut milk, almond milk, or your favorite dairy-free alternative. You will want to leave out the greek yogurt as well. I have made them with cashew milk and they turn out great!
Switch up the meats and use whatever your family likes. We like to use browned breakfast sausage, uncured bacon, Applegate Chicken and Apple Sausage Links cut up into pieces.
Add Cheese! We like to do cheddar cheese crumbles but the options are endless. Dollops of goat cheese or cream cheese would be so good. Feta cheese crumbles would also be great!
Add veggies! We love doing onion and red or orange peppers cut up into small pieces. Those are my girls' favorite veggies so that is what we add! Is there is something else your family likes, go for it! Spinach is another great one!
Make these ASAP for your week! Enjoy!
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Egg Muffins
These Egg Muffins are a great way to start your day. They are packed with protein and so satisfying for any meal or snack.
- 12 eggs
- 1/2 cup plain greek yogurt (look for no gums)
- 1/2 cup heavy cream
- 1 1/2 cup almond flour
- 1 tsp baking powder
- salt (to taste)
- pepper (to taste)
- 1 lb sausage (cooked)
- 1/2 cup cheddar cheese (shredded)
- Crack the eggs into a large bowl or 8 cup measuring cup. Add in the greek yogurt and cream. Whisk the eggs, yogurt, and cream mixture together until completely combined and smooth. Add in the almond flour, baking powder, salt, and pepper. Fold them in until everything is combined.
- Using a non-stick muffin tin greased with butter or a silicon muffin tin ungreased, pour the mixture into the cups of the tin, pouring an equal amount in each. They should all be about 3/4 of the way full. Then, place a few pieces of the meat and cheese on the top of each muffin. We like these meaty so we use the entire 1 lb of meat.
- Bake at 350. Start checking for doneness at 20 minutes. You know they are done when they puff up and the center is completely set.
Store in a glass, Pyrex container in the fridge for 3 up to days or in the freezer for up to 3 months. To reheat, place them in the microwave for 2 minutes or until thawed. You can also reheat these in an air fryer
Please look into your pans you use! GreenPan is my favorite for non-toxic, non-stick pans, including muffin tins and air fryers! And they do not break the bank! I've linked them each below if you want to check them out on Amazon!