Overnight Oats and Egg Muffins
A quick and nutritious breakfast duo perfect for busy mornings, featuring Overnight Oats and Egg Muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: No-Cook and Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup oats
- 2 cups milk or yogurt
- 2 tbsp chia seeds
- 2 tbsp honey or maple syrup
- 1 cup fruit (like berries or bananas)
- 6 eggs
- 1 cup spinach or other vegetables
- 1 cup cheese
- Salt to taste
- Pepper to taste
Instructions
- Combine oats, milk or yogurt, chia seeds, and honey in a jar.
- Stir well until fully mixed.
- Top with your favorite fruit.
- Cover the jar and refrigerate overnight.
- Preheat your oven to 350°F (175°C).
- Whisk your eggs in a bowl until well mixed.
- Add in chopped vegetables and cheese of your choice.
- Pour the mixture into a greased muffin tin.
- Bake for 15-20 minutes, or until the eggs are fully set.
Notes
Store Overnight Oats in the refrigerator for 3-5 days; Egg Muffins can be refrigerated for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 210mg