Egg Muffins to Fuel My Runs

I used to be the picture of healthy eating—back in my single-mom era when my two tiny humans survived mostly on snacks, and I was too busy training for races I had no business signing up for. I wasn’t trying to outdo anyone but myself, which, in hindsight, was probably the real competition. Eggs were my go-to because they were fast, easy, and I could whip them up while simultaneously preventing a toddler rebellion.

Then there was the half marathon incident. Long story short: I missed my turn, just kept running (because apparently, I had no sense of self-preservation), and accidentally ran 13.1 miles. Genius move. My knee, however, did not approve. It gave up on me in some dramatic fashion, and I spent the next nine years nursing it back to health (okay, maybe my knee healed sooner, but I was lazy for the last eight of those years) avoiding running altogether.

Fast forward to a few months ago—after over a year of walking at a ridiculous treadmill incline to rebuild my knee-supporting muscles—I finally started running again. And guess what? I can hit five miles pain-free!

Of course, getting back into shape means fueling properly, so I’ve been leaning hard into high-protein, low-calorie meals. These egg muffins aren’t anything revolutionary (the internet definitely didn’t need me to bring them up again), but hey, now they’re my version.

Here’s why I love these egg muffins!

• Make a batch, throw them in the fridge, and boom—breakfast (or a protein-packed snack) is ready all week. No more “what am I even eating today?” moments.
• Feeling fancy? Add smoked salmon and goat cheese. Keeping it simple? Stick with turkey bacon and cheddar. Want to spice things up? Toss in some jalapeños. These muffins are your blank canvas of deliciousness.
• Packed with protein, these little guys keep you full without making you feel like you just ate a brick. Plus, they take like 10 minutes to prep—because nobody wants a complicated breakfast.
• Unlike scrambled eggs that somehow go from fluffy to depressing when reheated, these muffins hold up beautifully. Perfect for grab-and-go, even if “go” just means heading to your couch.

I meal prep these egg muffins for work because this gal is officially done with the “coffee-for-breakfast” lifestyle. No more pretending I’m not starving by 10 AM.

If you’re into high-protein breakfasts that actually taste good, check out my Banana Protein Pancakes—they’re fluffy (because nobody wants a rubbery protein pancake). Or try my High-Protein Chicken Sausage Egg White Scramble with Spinach, which is basically just a fancy way of saying “a super easy, protein-packed breakfast that doesn’t require culinary skills.”

Oh, and don’t sleep on my Nutty 9-Grain Pancakes with Flax—they’re my own special blend of fiber-filled flours and seeds, and honestly, they taste way better than they sound. 😏