18 Protein-Packed Egg Muffin Recipes

Let’s be real—meal prep doesn’t have to feel like signing up for a second job. If you’re tired of scrambling (pun intended) every morning trying to figure out breakfast, egg muffins might just be your new best friend. They’re portable, customizable, and stuffed with enough protein to keep you from rage-eating vending machine snacks by 10 a.m.

I’ve been making these little guys for years, and honestly, they’ve saved me more mornings than I can count. Whether you’re rushing to work, herding kids out the door, or just trying to adult without losing your mind, egg muffins deliver. Plus, you can batch-cook them on Sunday and pretend you’ve got your life together all week long.

Feature Image URL: [PASTE IMAGE URL HERE]

Why Egg Muffins Are the MVP of Meal Prep

Here’s the thing about eggs—they’re basically nature’s protein powerhouse. Each egg packs about 6 grams of high-quality protein, along with all nine essential amino acids your body needs. That’s not just marketing fluff; eggs score ridiculously high on something called the protein digestibility-corrected amino acid score, which is a fancy way of saying your body can actually use all that protein efficiently.

But beyond the science stuff, egg muffins are just practical as hell. You make a dozen in one go, stash them in the fridge, and boom—breakfast sorted for the week. No standing over a hot stove at 6 a.m. when you’re still half-asleep. Just grab, reheat for 30 seconds, and you’re out the door.

The beauty of egg muffins is their flexibility. Vegetarian? Load them with spinach and mushrooms. Carnivore? Bacon and sausage have entered the chat. Trying to clean out your fridge? Toss in whatever’s lurking in your crisper drawer. These muffins don’t judge.

And if you’re someone who tracks macros or is trying to hit specific protein targets, egg muffins make math easy. Each standard muffin (made with one egg) gives you that solid 6 grams of protein baseline. Add cheese, meat, or Greek yogurt to the mix, and you’re easily looking at 8-12 grams per muffin. Stack two for breakfast, and you’ve crushed your morning protein goal before your first coffee.

The Science Behind Egg Protein (Without the Boring Lecture)

Look, I’m not a nutritionist, but I’ve done enough reading to know eggs aren’t the cholesterol villains they were made out to be in the ’90s. Research from Harvard Health confirms that for most healthy people, eating an egg a day is totally fine. The liver produces most of your body’s cholesterol anyway, so that omelet isn’t the enemy—it’s more about the saturated fats you’re pairing with it.

What makes eggs especially clutch for muscle building and satiety is their amino acid profile. They contain all the building blocks your body needs to repair tissue, build muscle, and keep you feeling full. Ever notice how a protein-heavy breakfast keeps you satisfied way longer than toast and jam? That’s the work of those amino acids triggering fullness hormones and suppressing ghrelin, the hunger hormone that makes you want to eat your desk by lunchtime.

Plus, eggs contain choline, which is crucial for brain function, and vitamins A, D, and B12. The yolk especially gets a bad rap, but it’s where most of these nutrients live. So unless your doctor specifically told you otherwise, keep the yolk—you’re missing out on half the good stuff if you ditch it.

For those of you into fitness, studies show that consuming whole eggs after resistance training actually stimulates muscle protein synthesis more effectively than egg whites alone. Something about the combination of protein and the fats in the yolk makes your body better at building and repairing muscle. So yeah, whole eggs for the win.

18 Egg Muffin Recipes You’ll Actually Want to Eat

Alright, enough nutrition talk. Let’s get to the good stuff—recipes that’ll make you excited about meal prep instead of dreading it. I’ve organized these by flavor profile and dietary preference so you can pick what sounds good and run with it.

1. Classic Veggie Egg Muffins

Start with the basics. Bell peppers, spinach, onions, a little cheese—simple, clean, and endlessly customizable. This is your blank canvas recipe. I usually throw in whatever vegetables are threatening to go bad in my fridge, which means no two batches are ever quite the same.

The key here is to sauté your veggies first. Nobody wants watery muffins because you threw in raw zucchini that decided to release its entire water content mid-bake. Quick sauté, pat dry, proceed. Get Full Recipe

2. Bacon and Cheddar Egg Muffins

If breakfast were a love language, this would be it. Crispy bacon, sharp cheddar, maybe some chives if you’re feeling fancy. These are the muffins that disappear first in my house, and I’m not ashamed to admit I’ve hidden a few in the back of the fridge for personal emergencies.

I like using a cast iron skillet to get the bacon extra crispy before chopping it up. Texture matters, people. Get Full Recipe

3. Southwestern Egg Muffins

Think fajita vibes—bell peppers, onions, jalapeños, black beans, and a Mexican cheese blend. Add a dollop of salsa on top when you reheat them, and suddenly you’re not eating leftovers; you’re having a fiesta at 7 a.m.

These are great if you’re trying to use up that can of black beans sitting in your pantry. Just rinse them well unless you enjoy bean juice puddles in your muffin tin. Get Full Recipe

4. Mediterranean Egg Muffins

Sun-dried tomatoes, feta cheese, spinach, and a sprinkle of oregano. Basically, you’re transporting yourself to a Greek island while standing in your kitchen in sweatpants. The feta adds a nice salty punch, and sun-dried tomatoes bring that sweet-tart flavor that makes these feel gourmet.

Pro move: chop the sun-dried tomatoes small. Big chunks can make the muffins fall apart when you’re trying to eat them on the go. If you’re into Mediterranean flavors, you might also love these 10 Mediterranean-inspired meal prep recipes—perfect for keeping your weekly menu interesting. Get Full Recipe

5. Spinach and Mushroom Egg Muffins

Vegetarian-friendly and earthy as hell. Sauté your mushrooms until they’re golden and have released their moisture—this is non-negotiable. Raw mushrooms = rubbery, sad muffins. Properly cooked mushrooms = umami heaven.

Add some Gruyère if you want to get fancy, or just stick with whatever cheese you have. These pair really well with a side of roasted tomatoes if you’re into that whole balanced breakfast thing. Get Full Recipe

6. Ham and Swiss Egg Muffins

Classic deli combo, but portable. I use deli ham because I’m not about to cook a whole ham for breakfast muffins, but if you have leftover holiday ham, this is an excellent way to use it up. Swiss cheese melts beautifully and doesn’t overpower the ham.

If you want to get creative, add a tiny smear of Dijon mustard to each cup before pouring in the egg mixture. Trust me on this one. Get Full Recipe

7. Sausage and Pepper Egg Muffins

Italian sausage, bell peppers, onions, and mozzarella. It’s like a breakfast pizza but without the carb hangover. I brown the sausage first, drain the grease (because nobody needs that much grease), and then mix it with the other ingredients.

These are substantial enough that one or two will legit fill you up for hours. Great for those mornings when you know lunch is going to be late. Get Full Recipe

8. Broccoli and Cheddar Egg Muffins

Turns out the best way to get broccoli into your diet is to hide it in a cheese-covered egg situation. The broccoli florets get slightly crispy on top, and the cheddar brings that comfort food vibe. It’s basically quiche but in muffin form and way less pretentious.

Chop the broccoli small—thumbnail-sized pieces work best. You can also sub in frozen broccoli if you’re feeling lazy, just make sure it’s thawed and well-drained. Get Full Recipe

9. Tomato Basil Caprese Egg Muffins

Fresh mozzarella, cherry tomatoes, basil, and a drizzle of balsamic glaze after they come out of the oven. These are the muffins you make when you want to pretend you’re a food blogger with perfect lighting and a marble countertop.

The key is fresh basil. Dried just doesn’t cut it here. If you’re making a batch of these, you might want to check out 21 healthy high-protein bowls you can prep ahead for more fresh, flavorful meal ideas. Get Full Recipe

10. Turkey Sausage and Kale Egg Muffins

For when you want to feel virtuous but still want breakfast to taste good. Turkey sausage keeps it lean, and kale adds that trendy health factor. Massage the kale first with a little olive oil to break down the fibers—it’ll be way less chewy and bitter.

I like using a quality non-stick muffin tin for these since kale can be a bit sticky. Makes cleanup infinitely easier. Get Full Recipe

11. Buffalo Chicken Egg Muffins

Because sometimes you want breakfast to have a kick. Shredded rotisserie chicken mixed with buffalo sauce, blue cheese crumbles, and maybe some celery if you’re into that. These are spicy, tangy, and completely addictive.

Fair warning: these are not for people who think black pepper is spicy. But if you’re a hot sauce person, you’ll love them. Serve with ranch dressing for dipping if you’re feeling extra. Get Full Recipe

12. Greek-Style Egg Muffins with Olives and Feta

Kalamata olives, feta, tomatoes, and a sprinkle of dill. These taste like vacation in muffin form. The olives bring a briny punch that cuts through the richness of the eggs and cheese.

Pit your olives unless you enjoy surprise dental work. Chop them up nice and small so every bite gets a little hit of olive flavor without overwhelming everything else. Get Full Recipe

13. Smoked Salmon and Cream Cheese Egg Muffins

Fancy brunch, meet easy meal prep. Smoked salmon, cream cheese, capers, red onion, and dill. These are the muffins you pull out when you want people to think you’re sophisticated.

Go easy on the capers—they’re salty little flavor bombs. A few go a long way. And use good quality smoked salmon; the cheap stuff can get weirdly rubbery when baked. Get Full Recipe

14. Cauliflower and Bacon Egg Muffins

Low-carb friendly and surprisingly filling. The cauliflower adds bulk without adding a ton of calories, and bacon makes everything better. It’s science. Roast the cauliflower first for better texture and flavor—raw cauliflower releases too much moisture.

These are great if you’re doing keto or just trying to sneak more vegetables into your day without feeling like you’re eating rabbit food. Get Full Recipe

15. Chorizo and Manchego Egg Muffins

Spanish-inspired and packed with flavor. Chorizo is already seasoned, so you don’t need to add much else. The Manchego cheese is nutty and melts beautifully. Add some roasted red peppers if you want more color and sweetness.

Drain the chorizo well after cooking—it releases a lot of oil. Nobody wants greasy muffins, no matter how good they taste. Get Full Recipe

16. Pesto and Sun-Dried Tomato Egg Muffins

For when you’re feeling Italian. A swirl of pesto in each muffin cup, sun-dried tomatoes, mozzarella, and maybe some pine nuts if you’re feeling bougie. These are aromatic, flavorful, and make your kitchen smell amazing.

I usually buy pre-made pesto because making it from scratch feels like a lot of effort for a meal prep breakfast. No shame in shortcuts. Get Full Recipe

17. Sweet Potato and Black Bean Egg Muffins

Surprisingly good combo. Roasted sweet potato cubes, black beans, a little cumin, and pepper jack cheese. These have a slight sweetness from the potato that balances the savory elements.

Make sure your sweet potato pieces are small—like half-inch cubes. Big chunks won’t cook through properly and you’ll end up with crunchy surprises. Not the fun kind. Get Full Recipe

18. Everything Bagel Egg Muffins

Because everything bagel seasoning makes everything better. Cream cheese, chives, and a generous sprinkle of everything bagel seasoning on top before baking. These taste like a bagel and lox situation but without needing to chew.

You can buy everything bagel seasoning at any grocery store now, or make your own if you’re into that. Either way, don’t skip this—it’s what makes these muffins special. Get Full Recipe

If you’re new to batch-cooking breakfasts, these egg muffins are a solid gateway recipe. They’re also a natural fit for anyone exploring 7 high-protein meal prep ideas for beginners—simple techniques, big results. And if you’re already hooked on meal prep but want more variety, 21 high-protein meal prep recipes to keep you full all week has you covered with everything from lunches to dinners.

Meal Prep Tips That Actually Work

Making egg muffins is stupid simple, but there are a few tricks that separate “meh” muffins from “holy crap these are good” muffins. Let me save you from the mistakes I’ve already made.

Grease your muffin tin properly. Even if you have a non-stick pan, use cooking spray or brush each cup with a little oil. Eggs can be clingy, and nobody likes doing the egg muffin excavation project with a butter knife.

Don’t overfill the cups. Fill each muffin cup about 3/4 full. They’ll puff up as they bake, and if you overfill them, you’ll have egg muffin muffin tops spilling over everywhere. Save yourself the cleanup and use portion control.

Bake low and slow. I bake mine at 350°F for about 20-25 minutes. Too hot and the edges get rubbery while the centers are still wet. You want them cooked through but still tender. They should bounce back when you touch the top.

Cool them completely before storing. I know you want to dive in immediately, but let them cool on a wire rack first. If you pack them up while they’re still warm, condensation happens and you end up with soggy muffins. Patience, young grasshopper.

Store them properly. I use a glass meal prep container set to keep mine fresh. They’ll last 4-5 days in the fridge, or you can freeze them for up to 3 months. For freezing, wrap each one individually in plastic wrap, then toss them all in a freezer bag.

Reheating is easy—microwave for 30-60 seconds, depending on if they’re chilled or frozen. You can also reheat them in a toaster oven if you want the tops to get a little crispy again.

For anyone trying to figure out the whole meal prep thing without losing their mind, Meal Prep 101: How to Save Time, Eat Healthy, and Stay Consistent breaks down the basics in a way that actually makes sense. And if you’re working with a busy schedule (who isn’t?), 7-day high-protein meal prep for busy professionals has a full week mapped out so you don’t have to think too hard.

Ingredient Swaps and Customizations

One of the best parts about egg muffins is how forgiving they are. Out of spinach? Use kale. No cheddar? Swiss works. Vegetarian? Skip the meat. Dairy-free? There are solid cheese alternatives now that actually melt and taste like cheese.

Dairy-free options: Use non-dairy milk in your egg mixture (almond, oat, whatever) and swap the cheese for a plant-based version. Brands like Violife and Miyoko’s are pretty legit.

Low-carb/keto: These are already naturally low-carb, but you can load them with extra cheese and fatty meats to up the fat content if you’re tracking macros.

Vegetarian: Tons of options here. Beans, lentils, tofu crumbles, or just go veggie-heavy. You can get creative with different cheeses to keep things interesting. If plant-based protein is your thing, 12 high-protein vegetarian meal prep ideas has more options beyond just eggs.

Spice it up: Add hot sauce, sriracha, or crushed red pepper flakes to the egg mixture. A little heat goes a long way in waking up your taste buds in the morning.

Herbs matter: Fresh herbs make a huge difference. Chives, parsley, cilantro, basil—whatever you have. Dried herbs work too, just use less since they’re more concentrated.

Add a little dairy: A splash of milk, cream, or even cottage cheese in your egg mixture makes them fluffier. I usually add about a tablespoon of milk per egg. Some people swear by a dollop of Greek yogurt for extra protein and creaminess.

Macro Breakdown: What You’re Actually Eating

If you’re tracking macros or just curious about what these things are packing nutritionally, here’s the rough breakdown for a basic egg muffin (one egg, veggies, a little cheese):

• Calories: 80-120, depending on add-ins
• Protein: 6-10 grams (more if you add meat or extra cheese)
• Carbs: 2-5 grams (mostly from veggies)
• Fat: 5-8 grams (mostly from the egg yolk and cheese)

If you load them up with bacon, sausage, or extra cheese, those numbers go up accordingly. But even a loaded muffin is usually under 150 calories, which is pretty solid for a portable, protein-packed breakfast.

Compare that to a typical fast-food breakfast sandwich (400+ calories, 20+ grams of fat, and a sodium bomb), and you can see why these are a smarter choice. Plus, you control the ingredients, so no mystery additives or preservatives.

For anyone laser-focused on hitting protein targets, The Ultimate Meal Prep Grocery List for Protein Lovers has all the staples you need to keep your fridge and pantry stocked for high-protein cooking. And if you’re balancing meal prep with a weight loss goal, 5-day high-protein meal plan for weight loss (printable) gives you a structured approach without the guesswork.

Troubleshooting Common Egg Muffin Problems

Problem: My muffins are watery.
Solution: Your veggies released too much moisture. Sauté and drain them first, especially watery vegetables like zucchini, tomatoes, and mushrooms. Frozen spinach needs to be squeezed dry—like, really dry. We’re talking aggressive towel wringing here.

Problem: They stick to the pan.
Solution: Use more oil or cooking spray. Or switch to silicone muffin cups, which are basically non-stick magic. Also, let them cool for a few minutes before trying to remove them. Hot eggs are clingy.

Problem: They’re rubbery.
Solution: You overbaked them. Lower your oven temp or reduce the baking time. Eggs should be just set, not bouncy like a stress ball.

Problem: They’re bland.
Solution: Season them more aggressively. Salt, pepper, garlic powder, onion powder, paprika—don’t be shy. Eggs are a blank canvas; you gotta bring the flavor.

Problem: They deflate after baking.
Solution: This is normal. They puff up in the oven and settle as they cool. It’s physics, not a personal failure. They’ll still taste good.

Speaking of making your meal prep life easier, if you’re always short on time, 25 30-minute meal prep dinners packed with protein proves you don’t need hours in the kitchen to eat well. And for those nights when cooking feels impossible, 15 freezer-friendly high-protein meals means you’ve always got a backup plan.

Budget-Friendly Tips for Egg Muffin Meal Prep

Let’s talk money, because eating healthy shouldn’t require a second mortgage. Eggs are already one of the cheapest protein sources you can buy. A dozen eggs costs a few bucks and gives you 12 muffins right there. Add some seasonal veggies, whatever cheese is on sale, and maybe some bulk sausage, and you’ve got breakfast for a week under $15.

Buy your vegetables from the frozen section if fresh is pricey. Frozen veggies are flash-frozen at peak ripeness, so nutritionally they’re just as good—sometimes better—than fresh stuff that’s been sitting in your fridge for a week.

Buy blocks of cheese instead of pre-shredded. You’ll save money and the cheese will melt better anyway. Pre-shredded cheese is coated with anti-caking agents that can make it weird and clumpy.

Use whatever meat is on sale. Ground turkey, chicken sausage, bacon ends (the cheap packs), or deli ham all work great. You don’t need fancy ingredients to make these taste good.

If budget is a constant consideration for your meal planning, 12 high-protein budget meal prep recipes is full of affordable options that don’t sacrifice flavor or nutrition. Because eating well shouldn’t break the bank.

Pairing Egg Muffins with Other Meals

Egg muffins are great on their own, but they also play well with other foods if you need more than just a couple muffins to feel satisfied. Pair them with:

• Fresh fruit—berries, apple slices, or a banana
• A slice of whole grain toast with avocado
• Greek yogurt with a drizzle of honey
• A small smoothie (keeps it light but adds extra nutrients)
• Roasted potatoes or sweet potato cubes
• A simple side salad for lunch (yes, egg muffins work for lunch too)

If you’re packing these for work, throw a couple in a insulated lunch container with some fruit and veggies. Boom—balanced meal that didn’t require you to wake up at 5 a.m. to prepare. For more grab-and-go ideas, 15 protein-packed lunchbox ideas for work has tons of portable options that travel well.

Making Egg Muffins in Advance: Storage and Freezing

Here’s where these really shine—they store like champions. In the fridge, they’ll stay fresh for 4-5 days. Just keep them in an airtight container. I like using stackable glass containers because they don’t absorb odors and you can see what’s inside without playing fridge Tetris.

For freezing, wrap each muffin individually in plastic wrap or foil, then put them all in a freezer-safe bag. Label it with the date because future-you will have no idea when you made them. They’ll keep for up to 3 months frozen.

To reheat from frozen, unwrap and microwave for 60-90 seconds. Or let them thaw in the fridge overnight and reheat for 30-45 seconds. If you’re fancy and have time, reheat them in the oven at 350°F for about 10 minutes—they’ll get a little crispy on top again.

Pro move: Make a double batch and freeze half. That way, when you inevitably forget to meal prep one week, you’ve got a backup stash waiting for you. Freezer meals are the ultimate insurance policy against bad decision-making. If you’re into freezer-friendly cooking, 15 freezer-friendly high-protein meals expands on this concept with more options.

Reader Favorites and Community Feedback

I’ve been sharing egg muffin recipes for years, and the feedback from people who actually make them is always my favorite part. Sarah, who’s part of our meal prep community, made the buffalo chicken version and said she lost 15 pounds in three months just by swapping her drive-thru breakfast habit for these. She wasn’t even trying that hard—just eating real food instead of whatever came in a paper bag.

Mike, a busy dad of three, told me the veggie egg muffins were the only way he could get his kids to eat vegetables at breakfast without a full-scale negotiation. He makes a batch every Sunday and says the kids actually ask for them now. Parenting win.

Jessica mentioned she was skeptical about meal prepping because she thought everything would taste like cardboard by day four. She tried the Mediterranean version, and apparently, they stayed fresh and delicious all week. She’s now a convert and has expanded to prepping lunches too.

The takeaway from all this feedback? These work for real people with real lives. You don’t need to be a meal prep expert or spend hours in the kitchen. You just need a muffin tin and a willingness to try something different.

Time-Saving Hacks for Busy People

Look, I get it. Meal prep sounds great in theory, but life is chaotic. Here are some shortcuts that actually work:

Use pre-chopped vegetables. Yeah, they’re more expensive, but if it’s the difference between meal prepping or not, it’s worth it. Time is money too.

Buy rotisserie chicken. Shred it, portion it out, and you’ve got protein ready to go for multiple recipes, including egg muffins. One chicken can go into three different meals if you’re strategic.

Prep ingredients the night before. Chop your vegetables, grate your cheese, cook your meat. Store everything in separate containers. Then in the morning (or whenever you’re making them), it’s just assembly.

Make a double or triple batch. You’re already doing the work—might as well maximize it. Freeze the extras. Future-you will be very grateful.

Use disposable muffin liners. I know, I know, not the most eco-friendly option. But on weeks when life is extra crazy, sometimes you need to eliminate cleanup wherever possible. Parchment muffin liners mean you can literally just toss the whole thing when you’re done.

If time is your biggest challenge, 25 30-minute meal prep dinners packed with protein proves you can meal prep without spending your entire Sunday in the kitchen. And for those weeks when even 30 minutes feels like too much, 12 air fryer meal prep recipes under 500 calories cuts your cooking time in half with minimal cleanup.

Egg Muffins for Different Dietary Goals

Weight Loss: Egg muffins are naturally portion-controlled and high in protein, which helps with satiety. Pair two muffins with some fruit, and you’ve got a 200-300 calorie breakfast that’ll keep you full. Avoid the temptation to add a bunch of high-calorie toppings, and you’re golden.

Muscle Building: Up the protein by adding extra meat, cheese, or stirring in some cottage cheese to the egg mixture. You can easily get each muffin to 10-12 grams of protein, which adds up quick when you’re eating 3-4 at a time.

Low-Carb/Keto: These are already keto-friendly, but you can make them even more so by loading up on fatty meats and cheeses. Skip any beans or sweet potatoes and stick with low-carb vegetables like spinach, mushrooms, and peppers. 14 low-carb meal prep ideas that are still filling has more options if you’re eating low-carb consistently.

High-Protein: Add a scoop of unflavored protein powder to your egg mixture (sounds weird, tastes fine), use Greek yogurt, or just pack them with meat and cheese. You can get seriously high protein counts without much effort.

Vegetarian: Focus on vegetables, beans, and cheese. You can add tofu crumbles for extra protein. There are so many flavor combinations that you won’t get bored, trust me. And if you’re vegetarian long-term, 12 high-protein vegetarian meal prep ideas keeps your weekly rotation interesting.

The Best Kitchen Tools for Egg Muffin Success

You don’t need a ton of fancy equipment, but a few key tools make the process way easier:

• 12-cup muffin tin: The standard. Non-stick is nice, but even a regular one works if you grease it properly.
• Silicone muffin pan: Flexible and literally nothing sticks to it. Plus, you can pop them in the dishwasher without worrying about the coating wearing off.
• Mixing bowl with pour spout: Makes filling the muffin cups way less messy. Or use a large measuring cup with a handle—same concept.
• Whisk or fork: For beating the eggs. I’m not picky here—whatever gets the job done.
• Cutting board and sharp knife: For chopping vegetables and meat. A dull knife is dangerous and annoying.
• Skillet or sauté pan: For pre-cooking vegetables and meat. Cast iron works great if you’ve got one.
• Meal prep containers: For storing your finished muffins. Glass is my preference, but plastic works too.

You probably already own most of this stuff. If not, you can find decent versions at any big-box store without spending a fortune.

Final Thoughts on Egg Muffin Meal Prep

Look, meal prepping doesn’t have to be complicated or time-consuming. Egg muffins prove that you can make a week’s worth of breakfasts in under an hour, and actually enjoy eating them. They’re flexible, budget-friendly, and packed with enough protein to keep you satisfied until lunch.

Whether you’re trying to eat healthier, lose weight, build muscle, or just stop hitting the drive-thru every morning, egg muffins are a solid solution. Pick a few recipes from this list, give them a shot, and see what works for you. Adjust the ingredients based on what you like and what’s in your fridge. There’s no wrong way to do this.

The hardest part is starting. Once you make your first batch and realize how easy it is, you’ll wonder why you didn’t do this sooner. And when you’re grabbing a delicious, homemade egg muffin on a busy Tuesday morning instead of stressing about breakfast, you’ll get it.

So grab your muffin tin, crack some eggs, and let’s make meal prep work for your life—not the other way around. You’ve got this.