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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.

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.

Hey, 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.