Egg Muffins


By Hannah Richardson

As a somewhat full-fledged adult with a full-time job, it’s expected of me to wake up at a reasonable time, bright eyed and bushy tailed, and go through a proper morning routine, complete with a complete breakfast to get me out of that sluggish state we all have most mornings.

I’m a girl that appreciates her sleep, so I try to get as much of it as I possibly can. A bad habit I tend to have is staying in bed until I’m left with just enough time to do that morning routine. I used to just skip breakfast completely, which was definitely not good for my health in any way.

I’ve been into meal preparation for a while now, but I never included any prepping of the most important meal of the day before a few weeks ago. Now it’s becoming a necessity at the beginning of each week. I found this quick recipe for “egg muffins” a while back, but I can’t recall where. Give it a try if you’ve been searching for a filling and quick breakfast for a whole week. (I make these Sunday nights and have six for the rest of my week.)

Egg Muffins

You need:

A six-cup muffin tin

6 eggs


Shredded cheddar cheese



Salt and pepper to taste


Preheat oven to 350 degrees. Grease your muffin tin (I spray mine with olive oil.) Crack open each egg into each cup in the tin. Wisk each egg with a fork. Pour about half a tablespoon in each cup so they’ll “fluff up.” Cut up 2-3 leaves of spinach and add to each cup. Stir again then add 2-4 small mushrooms to each. Sprinkle with a little cheddar cheese, salt and pepper. Bake for about 20 minutes. Then, carefully remove each and keep in a container in your refrigerator.

Reheat one each morning and you’re good to go! The spinach-mushroom combo is my person favorite, but feel free to switch it out with other ingredients such a broccoli-cheese, bell peppers, diced tomatoes, bacon and sausage! If you’re trying to watch your cholesterol intake or just prefer a healthier version, cut out the egg yolks.