Frugal Gourmet: On-the-Go Egg Muffins

If your schedule is super crazy, skipping breakfast is probably one of the first corners you cut when you're trying to get out of the house on time. Wouldn't it be awesome if there were a homemade, healthy breakfast that you could make ahead and bring with you? These on-the-go breakfast muffins fit the bill perfectly — make them ahead on Sunday night, and you'll have healthy breakfasts all week. Sort of like a portable little crustless quiche, they're super flexible. Take whatever you've got on hand and toss it in, you can't go wrong. Here's the basic recipe:


Image Credit: Laura Carroll


1 dozen eggs

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1 cup frozen or fresh spinach


½ a sweet onion

1 1/2 to 2 cups shredded cheese, any kind works


Muffin pan




Serves: Six, assuming two per person. Muffins can be refrigerated or frozen and portioned out throughout the week.

Let's do this thing:

Preheat the oven to 350˚F.

Grease the muffin pan with vegetable oil or nonstick cooking spray, whichever you have on hand.

Wash the spinach and roughly chop the leaves, removing any that are slimy or discolored.


Peel and dice the onion.

Crack the eggs into a bowl and beat them with salt and pepper until well mixed.

Fill the muffin cups half full with spinach, diced onion, and cheese. Pour the beaten eggs over the vegetables and cheese until the muffin cups are almost full, leaving about ¼" of space at the top.

Bake the eggs for 20-25 minutes, until they are set and a toothpick or knife inserted into the center comes out clean.


Let the muffins rest in the tin for a few minutes (they will deflate slightly) before removing them.

Once the muffins are done, you can enjoy them right away, or you can pack them to take with you during the week. Pack 1-2 muffins into Ziploc bags for easy to-go portions, and keep them in the refrigerator for up to one week or in the freezer for up to one month.

They're great on their own and even better on a toasted English muffin. Enjoy!