You’ve heard it time and again: breakfast is the most important meal of the day, right?

While there are some eating plans out there that would say otherwise, for me, breakfast really is vital.

First and foremost, hanger is a real and present danger. Having food {and coffee} in the morning turn me into a functioning, pleasant human being, fueled and ready to take on the day.

I’ve also found, though, that a breakfast routine can set the tone for my day, giving me time and space to slow down and be more mindful.

Whether you’re taking your time, up and at ’em, or dashing out the door, having something on hand that’s ready-to-go can set you up for success, better prepared for whatever awaits you outside your door.

These egg muffins are simple, convenient, versatile, and, of course, tasty.

Here’s everything I put into mine:

The base is eggs, milk, and dashes of salt and pepper.

Whisk ’em all together vigorously, till everything is combined. Go on, give your arms a good workout.

From there, you’re an artist with a blank canvas–the topping possibilities are endless. Veggies? Of course! Sausage? Go for it!

{If your goal is weight loss, just be sure whatever you add fits into your nutrition goals for the day.}

For me, I keep it simple, sprinkling in some bacon and light shredded cheese.

Pro tip: after stirring in the toppings and greasing the muffin pan, use an ice cream scoop to spoon the mixture into each tin.

I’m usually able to make 9 muffins.

Fill any empty tins with a little water, pop ’em in the oven, and just like that, with the snap of your fingers…

*snap*

…breakfast for days. Literally.

I love that these are already portioned out, and can easily be stored in the freezer. Defrost however many you need overnight in the fridge, and heat ’em up in the microwave for about 30 seconds when you’re ready to eat!

I’ll pair one of these with a Banana Protein Muffin, or a bowl of Proats for a winning start to my day.

While most of us might wish we had the time to make a hearty, healthy breakfast every morning, for many, that may not be the reality.

Once again, a little thought and prep work goes a long way, giving you freedom to reach for something on the healthier side.

And maybe a few extra minutes of sleep.

Egg Muffins

Ingredients:

• 6 large eggs
• 1/4 cup milk {I use 1%}
• 1/4 cup lite shredded cheese
• 5 strips pre-cooked bacon
• Salt & pepper {just a dash}

Instructions:

1. Preheat the oven to 375 degrees.
2. Crack the eggs in a large bowl. Add milk, salt, and pepper, and whisk vigorously, till combined.
3. Microwave bacon {follow package directions, but usually only takes 15-18 seconds for me}, dab the grease off, and chop it up.
4. Add bacon and cheese to the egg mixture. Stir to combine.
5. Grease muffin pan and spoon the mixture into tins, about 3/4 full. Mixture should yield roughly 9 muffins.
6. Fill any empty tins about 1/2 full with water. Bake in the oven for 20-25 minutes.
7. If preparing ahead of time, freeze muffins in a freezer storage bag. Defrost portions as needed overnight in the fridge, and microwave when ready to eat!