Pre-Make Breakfast Egg Muffins for the Whole Week

The Problem

You skip breakfast or eat garbage because there's no time to cook in the morning.

The Hack

Whisk 12 eggs with salt and pepper. Pour into a greased 12-cup muffin tin. Add diced vegetables (peppers, spinach, tomatoes), cheese, and cooked meat to each cup. Bake at 350°F for 20-25 minutes.

Why It Works

Egg muffins are complete meals — protein, vegetables, and fat — in a portable, grab-and-go format. They reheat in 30 seconds in the microwave.

Pro Tips

• Refrigerate for 5 days or freeze for 3 months
• Silicone muffin tins make removal much easier
• Use paper liners if you don't have silicone
• Customize each cup — different veggies in each for variety