Breakfast/ Meal Prep/ Recipes/ Vegetarian

Egg Muffins To-Go


I love to cook. There’s no doubt about that. Any chance I can meal prep, try a recipe or come up with a dish – I’m there! But, as much as I would love to be superwoman who can juggle work and a life, I’m not. I’m just like every typical millennial in this city – BUSY!

Like you, I have a busy lifestyle as well. Living in the city doesn’t give you much time to breathe and relax. There is always an errand to do, pile of laundry to put away, an appointment to get to or friends to meet for dinner. In my juggling act, I don’t like having to resort to ready made meals from the store, food in cans or boxes and fast food (don’t get me wrong, I love me a quarter pounder BLT anyday).


Meal prepping is the key to my stress-free days. I like to prep meals that will last the week, or at least until Thursday. Dishes that will stay fresh and taste great. I also like meals that I can easily store and pop into a container for my lunch or “to-go” breakfast.

Breakfast – I can’t live without it! I don’t know how people get by without eating the most important meal of the day! I will literally faint if I don’t have anything before I’m out the door. But who has the time to sit down and have a deliciously poached egg with toast and a cup of strong coffee? Don’t we all wish?!
My egg muffins to-go are a staple in my weekly meal prep. I pop a couple of these into a small container and into my lunch bag. It’s the perfect mid-morning breakfast when I’m running late for work (which is often). I usually have these around 11 AM as a 2nd breakfast. My first breakfast being a Green Smoothie.
There are so many different ways to make these. Different mixes. But this is my go to favourite. Quick and easy ingredients! Healthy as well.
One major advice – SPRAY YOUR MUFFIN PAN WITH LOTS OF PAM! Or else you will end up with the worst cleaning job ever!

Egg Muffins To-Go

Print Recipe
Serves: 6 Cooking Time: 30 mins


  • For 12 Egg Muffins
  • 10 Whole Eggs
  • 150 ml Skim milk
  • 1 cup of Cremini mushrooms (diced)
  • 1/2 Red bell pepper (diced)
  • 1 stalk of Green Onion/Scallion (thinly sliced or julienne)
  • Salt and Pepper to taste



Preheat oven 350F


In a large mixing bowl, beat the eggs thoroughly


Pour in milk


Season with salt and pepper


Toss in the bell peppers, onions and mushrooms


Mix thoroughly


Spray your 12 muffin pan liberally with Pam cooking spray. Don't skip this step!


Using a small ladle - scoop in the egg mixture into each muffin cavity


Bake for about 17 mins or until the egg muffins look done.


(my other favourite add on are diced tomatoes. Just make sure you get rid of the seeds and drain the tomato as much as possible or else you'll end up with soggy egg muffins)

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