This recipe makes 2 servings, so you’ll have leftovers for another day. It’s OK to make the soup ahead of time and reheat it, but you’ll probably want to make the chessy English muffin just before you eat.
I’ve said it before, and I’ll say it again: Breakfast is my favorite meal of the day. Most days, I make a point to cook a quick bowl of oatmeal or scramble a few eggs, then curl up on my couch for a few minutes to eat. Other days, I’m tired and cranky and don’t have energy for all that, but the promise of something for breakfast is what ultimately gets me out of bed. No matter which of these scenarios you best relate to, everyone can benefit from having a few healthy, make-ahead, packable breakfast recipes up their sleeve.
If I’m not feeling sweet overnight oats, my go-to make-ahead breakfast is a batch of egg “muffins,” which are basically just mini frittatas. They’re a little more meal prep-friendly than their full-sized counterparts because they’re pre-portioned and don’t take quite as long to cook. The following seven egg muffin recipes run the gamut from savory to slightly sweet, and use a variety of different ingredients.
All of these recipes include some kind of vegetable, and pack at least six grams of protein per muffin. The amount of calories, fat, and carbs varies by recipe, since each calls for different add-ins. The best way to reheat the muffins is in an oven or toaster oven for 5 minutes, but you can also reheat them in the microwave (or just eat ’em cold!). They’re great alongside fruit or toast, too, if you want to add more fiber and healthy carbs! If you cook one of the recipes or have questions, post a photo on Instagram and tag @selfmagazine and @xtinebyrne (that’s me!), or DM us—we want to see how it goes!