It’s that time of year again- when your daily tasks are colored coded, sleep takes priority over breakfast, and textbook purchases wipe out your bank account- Back to school! We’re all guilty of skipping the most important meal of the day. Bed just sounds so much more appealing than waking up early to make breakfast. Fortunately, there is a little tactic called planning ahead (who knew?!) I stumbled across a this recipe over the summer. I was researching how to make a sustainable, on-the-go breakfast that won’t leave you with a sugar crash. I found a recipe for “egg muffins.” They are delicious and surprisingly quick and easy to prepare! Egg muffins are high in protein, gluten- free, and perfect for kids as well! This recipe can vary on how many muffins you would like to make, I usually just use one egg per muffin!
Muffin tins or silicone muffin pan (if using tin, use paper muffin cups while baking)
For 12 muffins:
12 eggs (you can use less egg yolk and more egg white if you prefer)
Optional: Chopped Spinach, broccoli, zucchini, red pepper, mushrooms
Optional (but recommended): 1 cup low fat cheese
1/4 c of milk (optional)
Preheat oven to 375. Spray silicone pan with non-stick spray, or line tin pan with muffin cups. Fill half muffin tin with muffin filling (vegetable, cheese, meat, etc.). Crack eggs into a mixing bowl and scramble. For fluffier muffins, add 1/4 c of milk (optional). Add salt and pepper, beat well. Pour the egg mix into muffin pans, filling the cup to about 3/4 full. DO NOT fill to top- the muffins rise and fluff. Place tin in oven and bake on 375 for about 25-30 minutes or until muffins have risen and are slightly brown and solid.
These muffins will last about a week in the refrigerator- but they can also be stored in the freezer and then be popped into the microwave for a quick breakfast! They are so easy, quick, healthy, and delicious! Enjoy