10 Portable Egg Breakfasts You Can Enjoy on the Go
Eggs might seem like a lazy Saturday sit-down breakfast, but you can also enjoy them on busy weekdays. Prepare your eggs ahead of time, and look forward to a healthy and protein-packed meal once you sit down at work. We’re not talking about portable scrambled eggs, but rather we mean egg muffins, egg cups, frittatas, and wraps. You can eat these egg breakfasts anytime and anywhere. And it’ll save you time and money. Say no to calorie-packed bakery muffins and soggy cereals, and say hello to these portable egg breakfasts you can eat on the go.
1. Scrambled Egg Muffins
You might not be able to enjoy freshly scrambled eggs at work, but you can enjoy warm scrambled egg muffins. This recipe from Taste of Home yields 12 savory muffins full of sausage, eggs, onions, pepper, garlic powder, and cheese. They’re made in muffin cups and bake for 20 to 25 minutes. Cook them on a Sunday, and then keep them in your freezer until you’re ready for them each morning. At that point, you can defrost your scrambled egg muffins, and pop them in the microwave either at work or home.
- ½ pound bulk pork sausage
- 12 large eggs
- ½ cup chopped onion
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
- ½ cup shredded cheddar cheese
Directions: Preheat oven to 350 degrees Fahrenheit. In a large skillet, cook sausage over medium heat until no longer pink; drain.
In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder, and pepper. Stir in sausage and cheese.
Spoon by ⅓ cupfuls into muffin cups coated with cooking spray. Bake 20 to 25 minutes or until a knife inserted near the center comes out clean.
2. Mini Frittatas
This next portable breakfast from Food Network is also made in muffin cups. Mini frittatas are similar to the aforementioned muffins, but they enlist whole milk, ham, Parmesan cheese, and fresh parsley leaves. The recipe also feeds more people, yielding 40 mini frittatas, even though the ingredients list only requires eight eggs. Once again, you can enjoy your frittatas immediately or store them in the freezer until you’re ready to grab them on the way to work. You’ll have yourself an easy breakfast on the go. One mini frittata has only 22 calories.
Directions: Preheat the oven to 375 degrees Fahrenheit.
Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups, and slide the frittatas onto a platter.
3. Ham, Egg, and Cheese Wraps
Next up is an on-the-go breakfast that would impress just about anyone. These ham, egg, and cheese wraps from The Kitchn are completely homemade and can be packed in your work bag for breakfast or lunch. You’ll make your wrappers by combining eggs, water, flour, and cornstarch in a skillet. And into the egg wraps will go ham, cheese, and watercress. After everything is cooked and while they’re still warm, you’ll roll your wraps tightly and cut them into six 1-inch pieces, so they’re easy to eat with your hands. Next time you want a healthy and homemade egg wrap on the go, follow these recipe instructions and get ready to enjoy the fruit of your labor.
- 8 large eggs
- 4 teaspoons water
- 2 teaspoons all-purpose flour or cornstarch
- ½ teaspoon fine salt
- 4 teaspoons vegetable or coconut oil
- 1⅓ cups shredded Swiss cheese
- 4 ounces very thinly sliced ham
- 1⅓ cups loosely packed watercress
Directions: Place the eggs, water, flour or cornstarch, and salt in a medium bowl, and whisk until broken up and the flour or cornstarch is completely dissolved.
Heat 1 teaspoon of the oil in a 12-inch nonstick frying pan over medium heat until shimmering. Swirl the pan to coat the bottom with the oil. Add ½ cup of the egg mixture, and swirl to coat the bottom of the pan in a thin layer. Cook until the wrap is completely set on the edges and on the bottom, 3 to 6 minutes.
Using a flat spatula, loosen the edges of the wrap, and slide it underneath the wrap, making sure it can slide easily around the pan. Flip the wrap with the spatula. Immediately sprinkle ⅓ cup of the cheese over the wrap, and cook until the second side is set, about 1 minute. Slide it onto a work surface or cutting board. While still warm, place a single layer of ham over the egg. Place ⅓ cup of the watercress across the center of the wrap. Roll it up tightly.
Repeat with cooking and filling the remaining wraps. Using a serrated knife, cut each wrap crosswise into 6 (1-inch) pieces.
4. Egg Breakfast Burrito
If you want a more substantial breakfast, you can make a portable egg burrito, such as this one from Real Simple. As long as you have eggs, cheese, ham, and a tortilla, you’re good to go. You can make your breakfast burrito the night before, and then pack it for breakfast. Simply cook your eggs in a skillet until they’re set, and then combine them with cheese, ham, and cilantro in a tortilla. You can serve your egg breakfast with hot sauce or any garnish of your choosing. This recipe serves 1, so multiply it if you’re meal-planning for the week ahead.
- 1 tablespoon olive oil
- 2 large eggs, beaten
- Kosher salt and black pepper
- 1 ounce sliced Monterey Jack
- 1 ounce sliced deli ham
- Fresh cilantro leaves (optional)
- 18-inch multigrain flour tortilla, warmed
- Hot sauce (optional)
Directions: Heat the oil in a small nonstick skillet over medium heat.
Add the eggs and a pinch each of salt and pepper. Cook, stirring often, until the eggs are just set, 1 to 2 minutes.
Wrap the eggs, cheese, ham, and cilantro (if desired) in the tortilla. Serve with the hot sauce, if desired.
5. Egg and Toast Cups
Then, there are egg and toast cups from Cooking Light. If these don’t persuade you to upgrade your breakfast game, we don’t know what will. You’ll get your egg and toast fix in these all-in-one breakfast muffins, and the single-serving portions make them perfect to pack for work. The recipe requires just 20 minutes of hands-on prep time and yields 6 egg and toast cups. You can modify the muffins any way you like, and you’ll have an easy weekday breakfast that tastes just as good as a hot meal does on Saturday morning. Prepare your egg and toast cups for the week ahead, and then simply microwave them when you’re ready for breakfast.
- 6 (¾-ounce) slices whole-wheat bread
- 1 tablespoon unsalted butter, melted
- 1 ounce shredded reduced-fat cheddar cheese (about ¼ cup)
- ¼ cup finely chopped tomato
- 6 large eggs
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 bacon slices, cooked and crumbled
- 1 tablespoon chopped fresh chives (optional)
Directions: Preheat oven to 375 degrees Fahrenheit.
Flatten each bread slice with a rolling pin until very thin. Trim crusts off bread. Lightly brush both sides of bread slices with melted butter. Cut each bread slice in half diagonally.
With cut sides facing, place 2 bread halves in each of 6 muffin cups, making sure to cover bottom entirely and allowing bread corners to extend above rims. Bake at 375 degrees Fahrenheit for 5 minutes or until bread is slightly firm. Remove pan from oven; sprinkle 2 teaspoons shredded cheese into each cup. Top each cup with 2 teaspoons chopped tomato. Crack 1 egg into each cup; sprinkle eggs evenly with salt and pepper. Bake an additional 18 minutes or until whites are set and yolks are still a bit runny or to desired degree of doneness. Remove egg cups from pan; sprinkle evenly with bacon and chives, if desired.
6. Mini Quiches
Make these mini quiches the night before, and you won’t mind getting out of bed the next morning. You can take these mini quiches with you wherever you go and enjoy an indulgent Saturday breakfast in portable form. The recipe comes from Real Simple, and it yields pastry cups filled with eggs, cheese, and bacon. You only need a few ingredients for success, and then you’ll get 6 quiches for the week ahead. Once each quiche is done baking for 5 minutes, simply pack it in the freezer until you’re ready to let it defrost and reheat it for a work morning.
- 6 hard-cooked eggs
- 6 prebaked puff-pastry shells
- 1½ tablespoons chopped fresh sage leaves
- ⅓ cup grated Fontina cheese
- Crumbled bacon
Directions: Slice eggs crosswise, and place 1 in each prebaked puff-pastry shell. Top with fresh sage and grated Fontina cheese. Bake at 400 degrees Fahrenheit until the cheese melts (about 5 minutes). Garnish each tiny quiche with crumbled bacon, if desired.
7. Freezer-friendly Frittata Breakfast Sandwiches
Speaking of the freezer, you can even make your own breakfast sandwiches and store those in the freezer, too. It will save your waistline and wallet from the McDonald’s drive-thru, and you can still get your breakfast sandwich fix. The Kitchn has a recipe for frittata breakfast sandwiches that are freezer-friendly. They’re made on English muffins, and the filling of the sandwich is a baked frittata filled with sausage, eggs, spinach, milk, and cheese. The recipe makes 6 sandwiches, and you can freeze them up to one month. Once you’re ready to eat them, you can easily reheat the egg sandwiches and pack them away for a portable desk breakfast.
- 1 tablespoon olive oil
- ½ medium onion, finely chopped
- 8 ounces uncooked chicken or turkey Italian sausage, casings removed
- 1 (5- to 6-ounce) bag baby spinach
- 10 large eggs
- 1 cup whole milk
- ½ teaspoon fine salt, plus more for seasoning
- 6 (1-ounce) slices cheese, such as cheddar, Monterey Jack, or Swiss
- 6 English muffins, regular or whole wheat
Directions: Arrange a rack in the middle of the oven, and heat to 375 degrees Fahrenheit. Meanwhile, grease a 9-by-13-inch baking dish with cooking spray or oil.
Heat the oil in a large skillet over medium heat. Add the onion, season with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the sausage and cook, breaking the meat up into small pieces with a wooden spoon, until no longer pink, about 5 minutes. Add the spinach, and cook until wilted and the liquid has evaporated, about 4 minutes. Transfer the mixture to the baking dish, and spread into an even layer.
Whisk the eggs together with the milk and salt in a large mixing bowl. Pour the eggs into the baking dish. Bake until the eggs are puffed around the edges with golden spots and a paring knife inserted in the middle comes out clean, 25 to 30 minutes. Cool completely.
While the eggs are cooling, place the English muffins cut-side up on a baking sheet and toast in the oven for just a few minutes, until the edges are toasted. If desired, you can brush the muffins with butter before toasting.
Use a spatula to lift the eggs out of the pan and onto a cutting board. Using a large biscuit cutter or drinking glass, cut 6 rounds out of the eggs.
Lay the bottom halves of the English muffins in a row on a work surface. Top each one with an egg round and a slice of cheese. Finish by adding the muffin tops.
Wrap each sandwich in a square of aluminum foil. Use a permanent marker to write the contents and date on the sandwich. Put all the sandwiches in a freezer bag or airtight container. Freeze for up to 1 month.
8. English Muffin Egg Pizzas
Our next recipe from Real Simple shows you how to get creative with your hard-boiled eggs. Instead of eating them only with salt and pepper, make them the star ingredient of an English muffin pizza. Egg pizzas are just as easy to bring to work as hard-boiled eggs are, but they’re a lot more exciting. After preparing your hard-boiled eggs, you’ll toast English muffin halves and layer on tomato slices, egg slices, and mozzarella. You can eat them as is, or broil your egg pizza so the cheese melts. Pack your English muffin egg pizza for a breakfast on the go, and enjoy a protein-packed meal that takes only 5 minutes to prepare. This recipe makes 4 breakfast sandwiches, so you can guarantee you’ll have a great morning meal almost all week.
- 4 English muffins
- Olive oil
- Tomato slices
- 2 hard-boiled eggs, sliced
- Grated mozzarella
- Kosher salt
Directions: Make hard-boiled eggs.
Toast 8 English-muffin halves and place on a cookie sheet.
Drizzle each with olive oil, then layer on tomato slices, hard-cooked egg slices (½ an egg each), and a little grated mozzarella. Sprinkle with oregano and kosher salt.
Broil 5 minutes or until the cheese melts.
9. Ham, Egg, and Cheese Roll-ups
You can always forego the carbs, and concentrate just on the “meat” of your breakfast sandwich. Check out these ham, egg, and cheese roll-ups from Delish to see what we mean. Instead of wrapping your egg and cheese in an English muffin or tortilla, you’ll use ham. The recipe couldn’t be easier, and the end product can be refrigerated and then grabbed on the go. Simply prepare ahead of time by scrambling eggs and stirring in cheddar, spinach, and tomatoes. After that, you’ll simply roll your egg mixture into two slices of ham. You can broil your roll-ups for about 5 minutes until they’re crispy, and then enjoy the protein-packed breakfast that lets you concentrate on the good stuff.
- 10 eggs
- 2 teaspoons garlic powder
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons butter
- 1½ cup shredded cheddar
- 1 cup baby spinach
- 1 cup chopped tomatoes
- 20 slices ham
Directions: Heat broiler. In a large bowl, crack eggs. Whisk together with garlic powder, and season with salt and pepper.
In a large nonstick skillet over medium heat, melt butter. Add eggs and scramble, stirring occasionally, 3 minutes. Stir in cheddar until melted, then stir in baby spinach and tomatoes until combined.
On a cutting board, place 2 slices of ham. Top with a big spoonful of scrambled eggs and roll up. Repeat with remaining ham and scrambled eggs.
Place roll-ups in a shallow baking dish and broil until ham is crispy, 5 minutes.
10. Savory Egg and Zucchini Pie
Last is a savory egg and zucchini pie that will help you get in your vegetables for a morning meal. The secret ingredient in this recipe from Oprah.com is all-purpose baking or pancake mix. That gets stirred into a mixing bowl full of shredded zucchini, eggs, onions, cheese, oil, salt, pepper, paprika, and sage. After you’ve combined your ingredients, you’ll bake your savory pie for 45 minutes, and then you can slice it into portions that will be perfect for a portable meal.
- 2 cups shredded zucchini
- 2 eggs, lightly beaten
- 1 white onion, peeled and chopped
- ¾ cup all-purpose baking mix (or pancake mix)
- ¾ cup shredded sharp cheddar cheese
- ¼ cup vegetable oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried sage
- ¼ teaspoon paprika
Directions: Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9-inch pie plate, and set aside.
In a mixing bowl, combine the zucchini, eggs, onions, baking mix, cheese, oil, salt, pepper, sage, and paprika. Blend well.
Transfer to the prepared pie plate.
Bake 45 minutes or until a tester inserted in the center comes out clean. Cool 10 minutes on a wire rack before slicing and serving.