Protein is such an important macronutrient for many reasons, and sometimes it can be difficult for us to reach our daily goal, especially when we are constantly on the go. I love to make these egg muffins most weeks for a quick option that is easy to grab whether you are working outside the home OR staying busy at home with the kiddos!
These are perfect to make ahead for busy school mornings too! And the best part is they are super customizable! Feel free to change up the ingredients and play around with anything that you and your family enjoys!
Ideas for add-ins:
The possibilities are endless!
How do I store these egg muffins?
Pack them into airtight containers and keep them in the refrigerator for up to 5 days. Make a batch in advance and then heat them up in the microwave (usually 10-15 seconds in enough) when ready to eat!
Can I freeze these muffins?
Let the egg muffins cool completely, then wrap individually in plastic wrap and pop them in a freezer-safe zip-lock bag. They will last for up to 2 months.
To reheat, unwrap from the plastic wrap and fold them in a damp paper towel. Heat in the microwave in 20 second increments until warmed through.
If you give these egg muffins a try, leave a comment below, rate them, and don’t forget to tag a picture @fatlossmama on Instagram! I would love to see you enjoying them!Print
Did you like my egg muffin recipe? I have more healthy food recipes for you. Check them out here.