Monday, November 23, 2015

Quick, healthy breakfast: egg muffins

I've been working hard over the past several weeks to watch what I eat in an effort to be more consciously healthy and also to be sure that I am eating enough and a variety of things as I go about each day taking care of the Little.  One of the key things that our discharge nurse stressed in the hospital before leaving was the importance of eating enough food and that the food be in the form of well balanced meals and snacks.  I've also got lots of pre-maternity jeans that I would love to squeeze back into when I get rid of this baby weight as a little added incentive.

With all that said, breakfast tends to be one of the more difficult things for me to throw together - until a lovely friend from our Bible study brought over egg muffins during our first week home from the hospital.  I had seen them floating around Facebook links very recently, and I was excited to try them.  I've cooked a dozen every weekend since to have on hand for the following week.

I love them because they are quick, easy, nutritious and versatile.  Really, you can add almost anything you'd like.


For my muffins, I add green pepper, spinach, sausage, and a little cheese.  You could also use bacon, different veggies, etc.  

Ingredients
10 large eggs (for a 12 muffin pan, like the one above)
1/4 cup milk
1 lb ground sausage (you could also do less, but I just cook the whole roll) 
1/2 bell pepper
4 cups uncooked spinach (this is an estimate, I really just get a big hand full)
Just a little cheese

Directions
  • Pre-heat oven to 350 and grease muffin tin
  • Cook sausage on stove top.  Once cooked thoroughly, drain.  Don't put all that grease in your egg muffins.  
  • Cook spinach on medium heat on stove top until wilted and let cool. 
  • Chop pepper into small pieces
  • Once spinach has cooled, you should use a paring knife to cut it into smaller chunks as well.  
  • In a large mixing bowl, whisk together the eggs and milk.  
  • Add other ingredients and mix well.  
  • Use a ladle to fill muffin tin with mixture and sprinkle with just a little cheese.  
  • Cook for 20-25 minutes until the center of the muffins are not liquid.  (You'll be able to tell that the center is not too squishy or jiggly - this means the egg is cooked through)  I usually leave them in for about 23 minutes.  
You can store these in the fridge and eat them all week long.  Just re-heat in the microwave for about 45 seconds and you're good to go.  You can also wrap them individually and freeze them if you want to make an extra large batch.  

I've found these to be so easy when I am trying to get in something healthy and quick in the mornings.  Way faster than cooking eggs each day and I love that I get veggies too.  

What is your go-to nutritious breakfast on the go?  Please share.  Variety is the spice of life.  ;)





2 comments:

  1. I like to make breakfast burrito's in large batches and wrap each one individually in tortilla shells and freeze them, then whenever someone needs a quick breakfast they can get one out and heat it up and breakfast to go is served.
    Thanks for sharing your recipe! Looks good.
    Happy Thanksgiving.
    -Tina

    ReplyDelete
  2. Totally pinning this - I'm so bad about breakfast! Great recipe, thanks for sharing!

    ReplyDelete

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