My savory tooth is back for more. I love starting my day with eggs- they are a great source of protein, vitamins and minerals. Eggs are a cheap and easy-to-cook ‘complete’ source of protein, as they contain all nine essential amino acids (the ones we can’t synthesize in our bodies and have to find in food).The only problem? Some mornings, I just don’t have the time to stand around cooking them. That’s when meal prep comes into play.

Lately I’ve been all about these breakfast egg muffins. They’re easy to make, I can play with the recipe depending on what’s in my fridge and they’re perfect for freezing for a later date. To make freezing these little cuties even easier, I use my FoodSaver FM2000 Vacuum Sealing System. It vacuum seals the perfect serving size and helps preserve my muffins for the week.

Today I’m partnering with FoodSaver to share this breakfast egg muffin recipe with you. I recently learned that some people follow recipes to a t. My husband was making marinara and literally told me he needed the exact brand of canned tomatoes the recipe called for. This is not how I operate.

Feel free to get creative with this recipe! Have half a bell pepper sitting in your fridge? Chop it up and throw it in! Hate zucchini? Try broccoli instead. This recipe is so simple; you should feel comfortable substituting and adding any veggies you’d like. Proteins too for that matter. Love bacon? Chop it up and sprinkle it in my friend!

Okay, I’ll get off of my creativity pedestal.

I typically eat two of these with a side of fruit for breakfast. After sealing them with my FoodSaver, I’ll toss them in my freezer. When I’m ready to enjoy, I take them out the night before to defrost and reheat in a toaster oven in the morning.


Prep time: 25 minutes

Serves: 6

12 eggs

½ zucchini, thinly sliced

1 c grape tomatoes, sliced lengthwise

1 sprig fresh rosemary

½ tsp salt

½ tsp black pepper

  1. Pre-heat your oven to 375°F and grease a muffin tin. I used avocado oil spray!
  2. Place zucchini slices and tomatoes in each cup.
  3. Crack one egg into each cup.
  4. Sprinkle with salt, pepper and rosemary.
  5. Bake for 18 minutes. Enjoy immediately or let cool before sealing for the freezer!

This post is sponsored by FoodSaver. All opinions are my own. To view my full disclosure policy, click here.

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Hi friend, I’m so happy to see you! I’m Rebecca, health and wellness enthusiast, recipe developer, mama, and busy bee located in the suburbs of Dallas, TX. I’m here to share my wellness journey with you by creating delicious recipes and sharing tips to simplify ‘healthy’. Welcome to my blog.

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