Meal Prep Idea: Egg Muffins


Today, I’ll give you tips for prepping your eggs for a healthy, on-the-go breakfast! Grab your muffin tins, and let’s get started.


1 dozen (fresh from the farm) eggs

1 pinch of salt

1 cup of spinach

1 cup of thinly sliced mushrooms

1/2 cup of thinly sliced bell pepper & onion mix

1/2 cup of shredded cheese *optional

Preheat Oven at 350 degrees.


  1. Whisk eggs and salt in glass measuring cup
  2. Grease 12 cup muffin tin
  3. Divide ingredients evenly into muffin tin
  4. Bake for 20-25 minutes (check by inserting a toothpick; it will come out clean when eggs are ready)
  5. Let muffins cool for 5 minutes
  6. Remove and eat OR store up to 1 week in the fridge

My measurements above are estimations. When I cook, I typically eyeball everything. You may see that you need another muffin tin if you want to add more veggies.

I like to grab a few muffins in the morning and put them in a toasted tortilla with black bean hummus and salsa verde. It’s amazing!!

If you try out this recipe, be sure to share your experience with The Tribe through the #HealthyHeartChallenge. Enjoy your meal prep!


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