3 Easy Ways to Make Eggs for Breakfast This Week

Today I’m here to share three of my favorite meal prep recipes: snack-size egg muffins, jumbo egg muffins, and egg casserole. The great thing about these recipes is that you can prep them on the weekend and then have breakfast (or lunch or dinner!) for the whole week. These recipes are completely customizable so feel free to change them up according to your liking.

But first, here is a comparison of conventional vs. pasture-raised eggs. Make sure you read last week’s post for more information about the different varieties of eggs. See the difference in the yolk’s color? I used both conventional and pasture-raised eggs when making the snack-size egg muffins below to compare color, so keep reading to see the difference!

Pasture-raised egg on the left, conventional egg on the right.

What can you add to eggs?

Each of the three recipes can be customized using any combination of the following ingredient types. Feel free to get creative!

Vegetables:

• Broccoli

• Zucchini

• Yellow squash

• Onion

• Peppers

• Mushrooms - these tend to make the egg dishes soggy, so I’d recommend eating within a day or two

• Leafy greens - spinach, kale, chard, etc.

• Tomato

• Carrots

• Cauliflower

• Asparagus

• Brussels sprouts

• Potatoes

Extra protein:

• Sausage

• Bacon

• Ham

• Ground turkey - add sage, thyme, and marjoram to make it taste like a healthier breakfast sausage

• Shredded cheese - any type works well!

• Beans

• Quinoa

Make sure the meats are cooked before adding them to the egg dishes.

Spices, herbs, salt & pepper (optional)

This week’s veggies: broccoli, red onion, padron peppers, and yellow squash (also spinach and kale).

Recipes

1. Snack-Size Egg Muffins

Ingredients

• 1 dozen large eggs
• Chopped veggies of choice
• Shredded cheese, optional
• Salt & pepper, to taste

Instructions

1. Preheat oven to 350 degrees Fahrenheit/175 degrees Celsius.
2. Grease regular-sized muffin pan with cooking spray, butter, or oil.
3. Fill each cup to the top with desired veggies.
4. In a medium bowl, beat eggs and fill each cup just shy of the top. Note: don’t fill too much or the eggs will overflow in the oven.
5. Top with cheese, if using.
6. Bake for about 25 minutes, until egg is cooked through.
7. Let cool for a few minutes before removing from pan.

Can you tell which snack-size egg muffins are made with conventional eggs and which are made with pasture-raised eggs? The top row is made with conventional eggs and the bottom row is made with pasture-raised eggs.

2. Jumbo Egg Muffins

Ingredients

• 1 dozen large eggs
• Chopped veggies of choice
• Shredded cheese, optional
• Salt & pepper, to taste

Instructions

1. Preheat oven to 350 degrees Fahrenheit/175 degrees Celsius.
2. Grease jumbo muffin pan with cooking spray, butter, or oil.
3. Fill each cup to the top with desired veggies.
4. In a medium bowl, beat eggs and fill each cup just shy of the top. Note: don’t fill too much or the eggs will overflow in the oven.
5. Top with cheese, if using.
6. Bake for 35-40 minutes, until egg is cooked through.
7. Let cool for a few minutes before removing from pan.

3. Egg Casserole

Ingredients

• 1 dozen large eggs
• 1 medium sweet potato, sliced as thinly as possible
• 1-2 cups chopped veggies of choice
• 2 big handfuls of leafy greens
• Shredded cheese, optional
• Salt and pepper, to taste

Instructions

1. Preheat oven to 350 degrees Fahrenheit/175 degrees Celsius.
2. Grease 9”x13” baking dish with cooking spray, butter, or oil.
3. Place sweet potato slices in one layer, covering the bottom of the baking dish.
4. Sprinkle chopped veggies evenly over sweet potatoes.
5. Spread leafy greens evenly over the rest of the veggies.
6. Beat eggs together in a bowl and pour evenly over leafy greens.
7. Sprinkle with salt, pepper, and shredded cheese, if using,
8. Bake for 35-40 minutes, until egg is completely cooked through. My oven usually requires 38 minutes.
9. Let cool for a few minutes, then slice into 6 pieces.

Egg casserole baked with sweet onion, bell peppers, and mixed greens.

Storage

Egg muffins and egg casserole can be stored in the fridge, then reheated in the microwave, for up to about 5 days. The muffins are a great meal or snack to bring to work!

How to eat

Serve egg muffin (either size) or egg casserole on its own for a smaller meal or snack or pair with healthy fat and fiber to make it a more filling and complete meal. Some ideas are:

• Avocado mashed on whole grain toast

• Peanut butter spread on a small banana

• Whole grain English muffin spread with natural peanut butter

• A glass of milk

• Fruit mixed into plain yogurt

Tucker is even excited to try an egg muffin! His was made with just spinach and yellow squash (no onion because it’s not good for dogs).

I hope you enjoy these recipes! Let me know if you try them. I’d love to hear what you did to make your egg casserole, snack-size egg muffins, or jumbo egg muffins unique!