Easy Healthy Breakfast On The Go Idea
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Easy Healthy Breakfast Egg Muffin
Fast, quick, easy. That’s the way I like my breakfast during the week. These egg muffins are an easy healthy breakfast on the go recipe. They come together quickly with leftover grains for a hearty breakfast on the go meal for the road. We find them absolutely delicious and keep extras in the freezer for an even easier meal.
How do I get these egg muffins together so quickly? We always have a 4 or 5-grain salad in the refrigerator ready for a hot meal or cold salad.
Grains like lentils, brown rice, wild rice, and quinoa are naturally gluten-free and gives you a satisfying, healthy meal.
Easy Healthy Breakfast Egg Muffin
Add a cup of each grain into a bowl. Give it a squeeze of fresh lemon juice, a pinch of pink Himalayan salt, and some fresh ground pepper. Add some chopped onion, oregano, sheep’s milk feta, and chopped fresh spinach to pull the grain salad together quickly. Hot or cold, this makes a great side dish or a meal on its own.
I take a heaping spoonful and add it to each cup in a muffin tin, top with scrambled eggs, and bake. A deliciously easy healthy breakfast on the go meal is ready when you get out of the shower in the morning.
Get creative with these egg muffins. You can add mushrooms, sausage, peppers, and onions for a different variety. We have used mixed greens instead of spinach, and it is still delicious! We have made them without the grain salad just be ready to have them sink a little after they come out of the oven.
They freeze well, so make extra and have some on hand for an even faster breakfast on the go.
Easy Healthy Breakfast Egg Muffin Recipe
Ingredients
- 1 cup cooked green lentils
- 1 cup cooked quinoa
- 1 cup cooked brown rice
- 1 cup cooked wild rice
- ½ cup chopped fresh spinach
- ¾ cup crumbled sheep’s milk feta cheese (divided)
- ½ cup chopped red onion
- Juice from 1 lemon
- ½ tsp gluten-free dried oregano
- Pinch pink Himalayan salt
- A few turns of the peppermill
- 6 eggs
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium bowl, combine the cooked, cooked green lentils, cooked quinoa, cooked brown rice, cooked wild rice, and mix well.
- Add the chopped fresh spinach, ½ cup crumbled sheep’s milk feta cheese, chopped red onion, and mix well.
- Squeeze the juice from 1 lemon, gluten-free dried oregano, pink Himalayan salt, and fresh ground pepper, mix well.
- Using a 6 cup muffin tin, add ¼ cup of the grain salad to each cup.
- Store the remaining grain salad for another use.
- In a 4 cup glass liquid measure cup, scramble the eggs until fully combined.
- Add a pinch of pink Himalayan salt and a few turns of the peppermill to the eggs and mix well.
- Pour the scrambled eggs over each muffin cup until it comes just below the top.
- Bake for 20 minutes or until a toothpick inserted comes out clean.
- Sprinkle some hot red pepper over the top and enjoy.
Calories
202.87Fat (grams)
2.78Sat. Fat (grams)
1.25Carbs (grams)
37.22Fiber (grams)
5.44Net carbs
31.78Sugar (grams)
7.29Protein (grams)
8.50Sodium (milligrams)
106.39Cholesterol (grams)
6.66Hey, let us know how your easy healthy breakfast egg muffins turned out, and leave a comment!
Did you do something more creative with this easy healthy breakfast egg muffins recipe?
Leave a comment and tell us about it. We would love to hear from you.
