I am by no means "Pinterest Perfect." So when someone tells me that a recipe is quick and easy, they better mean it! And when I tell you that this is a quick and easy egg muffin recipe, you'd better believe that's the case! Seriously, this recipe is perfect for the busy mom and sure to be a huge hit for the whole family!

I am by no means Pinterest perfect. {Phew. I said it!}.

Seriously.

For example... this past week, my entire family had the flu. My house was so Pinterest Imperfect {Is that a term? If it's not, I'm totally using it as my new slogan!} I literally had to move an entire stack of laundry from a couch to a chair just so I could sleep on the couch because I hadn't made the beds and I was too sick and too tired to sleep anywhere else. {I wish I was kidding}.

So when someone tells me that a recipe is quick and easy, they better mean it!

And when I tell you that this is a quick and easy egg muffin recipe, you'd better believe that's the case!

We made these last week {before our entire house was quarantined} and they were easy to make, but more importantly, they were super-quick to reheat and grab on the go!!

Note: This post contains affiliate links (*). For more information, see my disclosures here.

Ingredients:

- 12 Eggs - Cooked of your choice {I used Applegate Farm's Maple Chicken Sausage} - Veggies of your choice {I used tomatoes, red peppers, yellow peppers, spinach, and olives} - Coconut Oil

I am by no means "Pinterest Perfect." So when someone tells me that a recipe is quick and easy, they better mean it! And when I tell you that this is a quick and easy egg muffin recipe, you'd better believe that's the case! Seriously, this recipe is perfect for the busy mom and sure to be a huge hit for the whole family!

Directions:

1. Prep any veggies and meats ahead of time. Or you can totally cheat and buy the pre-chopped veggies from the store. I won't judge!

2. Spray each muffin tin with Coconut Oil Spray {I love this one from Trader Joe's*}.

3. Toss your favorite veggies and pre-cooked meats into each tin.

4. Crack one egg into each tin, and use a fork to "whisk" it.

5. Bake at 350 degrees for 15-20 minutes {or until eggs are cooked through and sides are lightly browned}.

6. Remove from tins and enjoy! Refrigerate or freeze leftovers to enjoy again!

This is quickly becoming a go-to breakfast, snack, and just quick meal for our family! What's your favorite quick and easy breakfast?

@@This quick and easy egg muffin recipe is sure to be a family favorite!@@

I am by no means "Pinterest Perfect." So when someone tells me that a recipe is quick and easy, they better mean it! And when I tell you that this is a quick and easy egg muffin recipe, you'd better believe that's the case! Seriously, this recipe is perfect for the busy mom and sure to be a huge hit for the whole family!

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