This post is sponsored by Terry Naturally® Vitamins. All opinions are my own.

Easy Egg Muffins are perfect for meal prep and make mornings so much easier! They are loaded with a variety of toppings like peppers, hash browns, onions, sausage and cheddar cheese.

Weekday mornings can feel so hectic and anything that I can do to make them feel smoother is a huge help! I made these Easy Egg Muffins so my family could enjoy them throughout the week for breakfast or even as part of a lunch for a quick bite to eat. With it being summer, we are often even more on-the-go in the mornings. These egg muffins are portable in the car and can be taken to work. The perfect versatile healthy breakfast! I'm sharing how after eating these muffins, I like taking my daily multivitamin.

**Keep reading for a giveaway from Terry Naturally Vitamins!

What should I put in my egg muffins?

There are SO many toppings that you can put into your easy egg muffins! I couldn't decide exactly what to put into mine since there are lots of things that would be delicious. That's why I made these a few different ways. Here are some delicious egg muffin combinations:

-Bell peppers, sausage and cheddar cheese

-Broccoli and cheddar

-Hash brown and cheddar

-Bacon and pepper jack cheese

-Veggies- peppers, onions, mushrooms, broccoli

-Spinach, ham and swiss

How to Store and Reheat Egg Muffins

It is super easy to store and reheat these egg muffins! You can store them in a covered container in the fridge for up to 5 days. To reheat, place them on a plate and reheat until hot or for about 30 seconds. You can also freeze these muffins! To reheat the egg muffins if they're frozen, heat them for about 60-90 seconds until hot.

What I used in My Egg Muffins

Along with the eggs, milk and garlic powder, I added 1/2 cup chopped precooked turkey sausage, 1 chopped bell pepper, 1/2 cup chopped onion, 1 chopped roma tomato and 1 grated russet potato. I sauteed it all for a few minutes before mixing it all into the egg mixture.

Easy Egg Muffins Nutrition

One large egg has 70 calories and 6 grams of protein. When you eat a couple of these muffins, you are getting a protein packed breakfast which will help keep you full through the day. Eggs also have lots of important vitamins and minerals such as choline, biotin, iodine, a little vitamin D and more. Not many breakfasts have veggies and these are a great option to add veggies to your morning for vitamins and fiber. These muffins are very nutritious! Choose turkey bacon or turkey sausage for a healthier choice or skip the meat.

For a nutritious start to my day, after I eat these egg muffins, I take my supplements right away so I don't forget as the day goes on. I like the Terry Naturally Clinical Essentials™ for my multivitamin. They're gentle on the stomach which is great because at times, I can feel sick after taking my vitamins and don't after taking these. I focus on diet overall but do like taking a multivitamin, omega-3 fatty acids and a probiotic as well in order to feel my best. They don't have a bad aftertaste either like some vitamins do.

**Learn more about Clinical Essentials here.

Easy Egg Muffins

Yield: 12 egg muffins Author: Amanda Hernandez

Easy Egg Muffins

Easy Egg Muffins are perfect for meal prep and make mornings so much easier! They are loaded with a variety of toppings like peppers, hash browns, onions, sausage and cheddar cheese.

Prep Time: 10 minutes Cook time: 20 minutes Total time: 30 mins

INGREDIENTS

Egg Muffins
8 large eggs
1/3 cup milk
1 teaspoon onion powder
1 teaspoon garlic powder
Choose Your Egg Muffin Toppings
1 tablespoon olive oil (to cook toppings)
Sausage
Cheddar cheese
Chopped broccoli
Diced bell peppers
Diced onion
Shredded potatoes- shred about 1 large potato
Bacon
Mushrooms
Spinach

INSTRUCTIONS

If you are using shredded potatoes, bacon, sausage, mushrooms, onions or spinach, you will want to pre-cook these before putting them in your egg muffins. In a large skillet, heat olive oil and cook toppings for about 3 minutes until vegetables are softened and bacon or sausage is cooked through.
Preheat oven to 375. Meanwhile, in a large bowl, whisk together the eggs, milk, onion powder and garlic powder.
In a muffin tin that can fit 12 muffins, spray well with nonstick spray or use silicone muffin liners (do not use paper as the eggs will stick).
Mix together the cooked toppings and the egg mixture. Pour the mixture into the muffin tins. Top with cheese and any other toppings as desired.
Bake for 15 minutes or until eggs are cooked through. Cool for a few minutes and then serve. If you do not use muffin liners, run a butter knife around the sides of the muffin tin to loosen the egg muffin before pulling out. These can be topped with hot sauce, ketchup, BBQ sauce, etc.

Enjoy!