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Freezer Friendly Egg Muffins

Remember how last week I made all those make ahead breakfasts? Well I think this recipe was my favorite! I used to eat these egg muffins in high school all the time but I kind of forgot about them. Now they are back in my diet and I think they are here to stay! I actually made another batch late last week because we ate them so quickly! I love these egg muffins because it is easy to make them exactly how you like. Below is a recipe for a basic muffin but you can literally put anything in these!



2 1/4 c. Egg Beaters

1 1/2 c. Ham Cubes

Frozen Fajita Peppers

1 1/2 c. Shredded Cheese

Salt an Pepper


Preheat your oven to 350°, spray muffin tin with cooking spray. Begin filling each muffin spot with 3 tbls egg beaters, 2 tbls ham cubes, 1/8 c. shredded cheese, and fajita peppers. Add salt and pepper and give each muffin a stir. Place muffins in the oven for 25-35 minutes. (I know that is a huge range just keep checking the eggs...you will know they are done when you can run a knife around the muffin and it pops out easily) Once the muffins are finished baking remove from muffin pan and let cool. Once cool wrap individually with plastic wrap and place in freezer bag.

Once ready to eat remove from plastic wrap and cook in the microwave for 1-2 minutes.

You could literally put anything in these muffins! I think the next time I am going to try to add mushrooms and spinach and make a veggie egg muffin. Let me know if you try the recipe!