Breakfast Egg Muffins
Sundays used to be my busy day. I used to meal prep for myself. I would also plan Alexander’s breakfast and lunch for the whole week. Now that I am home, I save the weekends for activities or just relaxing at home with my boys and schedule my chores from Monday to Friday. Mondays are for meal planning and prepping. When planning for meals, I always have to take into account that Alexander can be a finicky eater. He normally wants strawberry banana smoothie for breakfast but there are some mornings I’m not able to get up because I couldn’t sleep the night before. I always make sure we have something that is easy to eat, something that my boys can grab and eat in the car on days they’re running late. One staple in our house is muffin. Alexander loves banana muffins and blueberry streusel.
He also enjoys those breakfast egg muffins. I usually make it with bacon, egg and cheese or whatever is in the fridge.This is your chance to clean out the fridge and come up with different recipes all the time. They’re an excellent source of protein and will keep you full and satisfied all morning long! You just reheat it and go!
- 12 eggs
- ¼ cup milk
- 1 cup spinach, torn
- ½ cup cheese, shredded
- Tomato, diced
- Onion, diced
- Salt and pepper to taste
Preheat oven to 350F. Grease muffin pan with cooking spray. (Tip: The first couple of times I made this recipe, I found it difficult to remove the gunk left on the pan so I started using silicone baking cups. I got mine from Kitchen Stuff Plus; I waited for their 50% off coupon and got 2 sets.)
In a large bowl, whisk together the eggs, milk, salt and pepper. Stir in spinach, cheese, tomato and onion. (I used shredded mozzarella and cheese because that’s what I have)
Pour mixture into muffin cups and bake for 20-25 minutes or until egg is fully cooked. Remove from oven and let them cool.
“There has never been a sadness that can’t be cured by breakfast food” – Ron Swanson