Breakfast Egg Muffins
When I was growing up, every morning my Mom or Dad would have a hot breakfast waiting for us kids. Whether it was an egg sandwich, homemade waffles or an omelet - they always had something hearty for us to start our day.
I still crave something hot and filling for breakfast now, I just can’t always find the time (Mom and Dad, not quite sure how you did it!). Enter: Breakfast Egg Muffins! These check the box for the breakfast that I crave but I can make them ahead of time, put them in the freezer and just pop them into the microwave when it is breakfast time.
Not only are Breakfast Egg Muffins healthy, quick and easy, they are also very customizable. You can either use what you have on hand or load it with your favorite veggies and meat. The recipe below is a combination of things that I think pair really well together.
Right in line with typical behavior for kids, some days my boys love these when they are loaded with veggies and other days, they act like asparagus is a poison that they shouldn’t come within 10 feet of it (don’t worry, it’s not just your kids!). To circumvent this, I always make another batch with just ham and cheese.
These are perfect as a make-ahead, on-the-go breakfast (we’ve been known to eat these on a paper plate in the car when we are running late to swimming lessons!). So, go ahead make these Breakfast Egg Muffins so that you can have that hot and filling breakfast that won’t make you be late!
Breakfast Egg Muffins
12 egg muffins
1/2 cup skim milk
1 Tbsp olive oil
1/4 pound ham, diced
1 cup asparagus, diced (about 10 spears)
1 cup red bell pepper, diced (about 1/2 of a red pepper)
3/4 cup swiss cheese, shredded
salt and pepper, to taste
Preheat your oven to 375 F.
Dice the vegetables. Pour the olive oil into a pan and sauté the vegetables on medium heat until slightly tender.*
While you are sautéing the vegetables, dice the ham.
Once the vegetables are done, remove them from the heat and combine them with the diced ham.
Crack the eggs into a different bowl and add the milk, salt and pepper to the same bowl.
Spray a muffin tin. Scoop the ham and vegetable mixture and divide evenly between the 12 cups.
Using a baster, divide the egg/milk mixture evenly between the 12 cups.**
Sprinkle the cheese on top and bake for 15 minutes.
Enjoy right out of the oven or freeze for later.***
*You don’t want to overcook the vegetables since you are also going to be baking them later with the eggs.
**After making A LOT of messes trying to just pour the egg mixture into the muffin tin, I have found that using a baster works so well. It’s cleaner and easier - the perfect combination!
***If you want to freeze them for later, make sure that you let them cool off before you put them in the freezer.
TIPS FOR INVOLVING KIDS
Have them help you cut up all the vegetables using these knives.
Let them scoop the veggie/ham mixture into the muffin tins and sprinkle the cheese - Jack and Will especially love this part (probably because they can sneak a few bites while helping)!
Even if you think your kid won’t like these because of the vegetables, still try. You never know, some day they might surprise you! We always talk about vegetables helping us grow big, strong muscles and that usually seems to be the ticket to get Jack and Will to eat veggies!