Need to whip up something protein-packed for breakfast that’s ready to eat in a few bites?  Of course, you want it to be nutrient-packed and tasty, right? Think eggs.


I love egg muffins.  They are super easy to make, plus you can make them plain or jazz them up with veggies, fruits, herbs, spices and cheese — and you have a creative, quick and healthy meal!


The best part about this is you just factor in one egg per muffin tin.  Each egg offers 6 grams of protein for only 70 calories! Whisk with a pinch of salt and dash of pepper and a sprinkle of cheese and you’re all set.


Your kids may want to gobble ’em up plain.  I love topping them with all sorts of tasty stuff even just a simple dollop of Dijon mustard or a spoonful of salsa makes a delicious statement.


Need to whip up something fast and protein-packed for breakfast? Try these Vegetarian Egg Muffins Click To Tweet

Vegetarian Egg Muffins


Makes 6 egg muffins


6 large whole eggs

1/4 grated Parmesan cheese

pinch of salt and black pepper

4 large basil leaves, julienned

1 Roma tomato, thinly sliced

1/4 avocado, sliced

Optional toppings: Dijon mustard, salsa, guacamole or diced jalapeños


Preheat oven to 350 degrees.

Whisk eggs in a small bowl with cheese, salt and pepper.  Pour into muffin pan, filling each one almost to the top.

Place in the oven for about 20 minutes.  Check after 15 minutes and remove when muffins are browned and cooked through.  The eggs will rise in the tins as they bake.

Turn them out onto a cooling rack.  Allow to cook for a minute.  Place on a plate and top each with a slice of tomato, basil and an avocado slice.  If you want, add a dash of grated Parmesan cheese on top. Enjoy!

Store leftover plain ones tightly wrapped or in an airtight container in the freezer for up to two months.