Busy mornings? Yeah me too! These Egg Breakfast Muffins have been my saving grace this week getting everyone where they need to be on time! Packed with veggies, ham and tons of flavor, you can whip these up and they store for easy breakfasts all week long!
I used to stock my pantry with sugary breakfast essentials: Nutri-Grain bars, Pop Tarts, Donuts (both powdered and chocolate) and mini muffins. Not only was I giving my kids an early morning sugar rush, but practically no nutrition and all those individually packed preservatives were expensive! I wanted to give them better foods to start off their day.
Mornings can be a bit rough for us. I have early risers, however my brain is NOT. I need to have a cup of coffee and I need to have a little time before I can function and that is not always conducive with “Mom of Three kids” life! Not to mention they get up early and yet we are still rushed to get going out the door on time.
These Egg Breakfast Muffins are perfect for little people! They can be eaten with a fork (as I do) but they can also be eaten with little hands, just like a muffin! They are in the fridge ready to go and the kids can either enjoy them cold (as one child prefers) or warm them in the microwave and enjoy warm!
I am now giving my kids some protein and vitamins instead of sugar and crap! Yay! Mom win for me!!
Also these are #21DayFix approved! So if you are following that program or just clean eating, these are perfect for YOU. You can customize them anyway you would like with whatever veggies and lean meats are your favorites! Here is how I made mine!
I am terrible at breakfast because like I said above…three kids to get moving and no morning motivation! These are perfect for me. I pop 2 on a plate and can enjoy them while I am making lunches and finding missing shoes!
Recipe for Egg Breakfast Muffins:
- 9 eggs, large
- 1 cup spinach, chopped
- 1 cup low sodium ham or cooked uncured bacon or lean turkey, chopped
- 1 cup red bell peppers, diced
- 1 cup onion, diced
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 tsp salt
- 1/4 tsp Pepper
- non-stick cooking spray
- Preheat Oven to 350F
- In a large bowl, crack and whisk the eggs.
- Add meats and vegetables and mix until egg coats all ingredients.
- Spray muffin tins with non-stick cooking spray making sure to get sides of muffin tins as well as bottom.
- Pour egg mixture evenly into 9 of the muffin compartments.
- Bake for 25-30 minutes or until the middles are set.