Egg Muffins I’ve Been Eating on Repeat

These egg muffins are one of my favorite make-ahead breakfasts. My kids love hashbrowns, and I love that they eat vegetables, so it feels like a win-win. These muffins are packed with protein, easy to customize with whatever veggies you have on hand, and perfect for busy mornings. I love serving them with a piece of toast or sliced avocado for an easy, balanced breakfast that I can grab + go!

You'll need:

• Olive oil spray

• Frozen shredded hash browns

• 1 lb ground turkey (or use half turkey, half pork for extra flavor)

• Salt and pepper, plus any favorite seasonings

• ½ onion, diced

• Bell peppers, diced

• A handful of spinach, chopped

• 15 eggs

How to make them:

1. Preheat your oven to 350°F and lightly spray a muffin tin with olive oil spray.

2. Add a layer of frozen hash browns to the bottom of each muffin cup. Bake for 15 minutes, then broil on low for 1–2 minutes until the tops are lightly golden.

3. While the hash browns are baking, brown the ground turkey (or turkey and pork) in a skillet. Season with salt, pepper, and any additional spices you enjoy.

4. In a large bowl, whisk together the eggs. Stir in the diced onion, peppers, spinach, and the cooked meat if you'd like it evenly distributed throughout each muffin.

5. Pour the egg mixture over the baked hash browns, filling each muffin cup almost to the top.

6. Bake for 25 minutes, or until the eggs are set and lightly golden.

These keep well in the refrigerator for quick breakfasts throughout the week and are easy to reheat in the microwave. They're also incredibly versatile - feel free to swap in your favorite veggies, cheeses, or breakfast meats to make them your own!