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make-ahead veg & egg muffins



i’m lazy in the morning. i wish i didn’t have to get up and breakfast would make its way from the fridge to my tummy, but that hasn’t happened yet.

so… we made egg muffins. slap them in the middle of a biscuit or english muffin, you’ve got yourself a breakfast sandwich. the hardest part is making them in the first place, then you can freeze them and pop them in the microwave, so, at least three or four days worth of breakfast and only half an hour of prep and cooking.


4 large eggs
1/2 zucchini, chopped into small cubes
2 large cremini mushrooms, chopped into small cubes
1-2 tbsps goat cheese
salt & pepper to taste

preheat oven to 350 degrees and grease a silicon muffin pan. in a mixing bowl, crack eggs. with a fork, fold in vegetables and cheese, then add salt and pepper. pour mixture into muffin cups and pop into oven for 15 – 20 minutes or until muffins are firm. remove from oven and let cool for 5 minutes.


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