Because meal planning is less than one of my favorite things to do, I typically stick to the basics for breakfast and lunch. I often serve my girls their usual of bananas & cereal for breakfast and peanut butter toast & fruit for lunch. While I like not having to plan out breakfast and lunch, I finally decided that I should try and mix it up.
They both (usually…my 1.5 year old is unpredictable with her eating) enjoy eggs and I like quick and easy breakfasts every morning. The egg muffin is the perfect solution. Why?
- Egg muffins are quick to prepare
- Egg muffins are cheap to make
- Egg muffins are the perfect way to use up extra meat and veggies
- Egg muffins are an easy way to add protein into their diets
- Egg muffins reheat beautifully
- And…I also enjoy eating them
Preheat oven to 350 degrees F. Spray a 12-cup muffin pan with non-stick cooking spray. In a large bowl, beat eggs until smooth. Mix in milk and shredded cheese.
You can try out most other meats and veggies you may have on hand. I have also used bacon and diced ham instead of pepperoni.
You can also mix all the ingredients before pouring into the muffin cups. I prefer to add in the spinach and pepperoni separately, as it gives me the option to make some muffins with more veggies and meat than others. My 1.5 year old is such a picky eater that I put less meat and spinach in her egg muffins and much more in mine. Each time I make them, I add more meat and spinach to hers…so I’m trying to gradually get her used to more of the meat and veggies!
- 8 eggs
- 1/4 cup milk
- 3/4 cup shredded cheese
- 3/4 cup fresh chopped spinach
- 3/4 cup diced pepperoni
- Preheat oven to 350F. Spray 12-cup muffin pan with non-stick cooking spray.
- In large bowl, beat eggs until smooth. Mix in milk and shredded cheese.
- Pour egg mixture into muffin cups. Approximately 1/4 cup in each.
- Add spinach and pepperoni to each muffin cup. Stir in if desired.
- Bake for 25-30 minutes until muffins are cooked through and lightly golden.
- Replace pepperoni with bacon or diced ham. Adjust amounts to your preference.
- Replace spinach with broccoli, diced peppers or other vegetable of choice. Adjust amounts to your preference.
- You can also mix all the ingredients before pouring into the muffin cups. I prefer to add in the spinach and pepperoni separately, as it gives the option to make some muffins with more veggies and meat than others.
If you are looking for another breakfast recipe, check out my pumpkin bread recipe here!
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