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Ashley’s Secret to an Easy, Healthy Weekday Breakfast!

May 1st, 2017 Posted in Advice and Tips
Egg Muffins have changed my life. Not Egg McMuffins, Egg Muffins :)  Homemade, little frittatas that you whip together Sunday afternoon & you have an amazing healthy, grab-and-go breakfast for the whole week! The best part about these little muffins is that all you need is a carton of eggs, which costs you around $3 and whatever veggies you have left over. You can add meat or cheese but only if you want! This is the cheapest, healthiest breakfast you’ll find anywhere.


  • 1 tbs oil
  • 10 whole eggs
  • 1 cup of diced pepper (you pick the colour)
  • 1 cup diced yellow onion
  • 2 cups roughly chopped baby spinach
  • 1 cup diced mushrooms
  • salt & pepper to taste
  • hot sauce (optional)
  • grated cheese (optional)


  1. Preheat oven to 350 degrees F.
  2. Line a 12-slot muffin pan with muffin liners – makes clean up SO easy!!
  3. Heat a large non stick skillet over medium heat.
  4. Once hot, add in 1 tbs oil, pepper, mushroom and onion.
  5. Saute 5-7 minutes, or until peppers are tender.
  6. Crack eggs into a large bowl and whisk together
  7. Stir in cooked veggies
  8. Stir in spinach
  9. Add hot sauce &/or cheese, if using
  10. Pour the egg/veggie mixture evenly into the prepared muffin pan.
  11. Bake for 20 minutes, or until the tops are firm to the touch and eggs are cooked.
  12. Let cool
  13. Leftovers can be stored in an airtight container in the fridge for the week. (These may also be frozen.)
  14. To reheat, pop them in the microwave until warm.
These will revolutionize your morning routine. Enjoy!

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