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quick healthy breakfast egg muffins
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On The Go Egg Muffins: Super Quick Healthy Breakfast

You want a quick healthy breakfast idea? Well, this is the absolute perfect one for you. And, you can prep this in advance, store it in the fridge and simply grab and go.

If you’re busy as hell but want to keep your macros on track for your goals, you definitely have to give this recipe a try!

For those of you in my ROCKIN’ BODY Society, each muffin in this recipe calls for 1 Unit of Protein and 1 Unit of Carbs. (Add 1 Unit of Premium Fat to balance this meal out!)


I’ve had clients use these egg muffins as their quick snack!

I’ve also had them prep an entire muffin tin of them on Sundays and then they have them on hand to grab 2-3 for breakfast. They eat them on the way to work! SO easy!

These egg muffins are a great way to stick to your meal plan, have something delicious on hand, and help you avoid donut and fast food lines for a quick breakfast.

Here’s the recipe! Feel free to change it up with different vegetables and spices to keep a variety for yourself!




On The Go Egg Muffins

On The Go Egg Muffins


  • olive oil cooking spray
  • 6 eggs
  • 2 cups chopped spinach
  • 1/4 cup diced tomatoes
  • 3 tsp dried basil
  • sea salt
  • black pepper


  1. Preheat oven to 350 degrees and coat 6 cups of a muffin tin with olive oil cooking spray
  2. In a medium bowl, lightly whisk the eggs. Add the chopped spinach and diced tomatoes, as well as the basil, salt and pepper and mix well.
  3. Divide the mixture evenly among the 6 muffin tins
  4. Bake for 18-20 minutes, or until a knife inserted into one of the muffins comes out clean.
  5. Cool, then refrigerate for snacks later.

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