Anyone who has to deal with time management, jobs, and children all know that in the mornings, time just slips away. Before you know it, it’s time to get out that front door or be late. Homework not done? Tell the teacher the dog ate it. Running late for an early business meeting? Starving and your stomach is growling enough to make your neighbors think you got another dog? We all run out of time in the mornings and the last thing we want to think about is cooking a meal.
That is what makes this such a great idea and it’s a do-ahead! We had our niece over the other evening. She had to catch an early (6am!) flight meaning she had to leave our house at 5am. Could I get up and fix her some type of breakfast, say around 4:30am? Uh huh. No way, no how. What I did was have some of these on hand for her to heat up in the microwave. Filling and tasty, all at once. Here..have these and have a nice flight!
So next time you’re thinking of grabbing a box of cereal to pour for yourself or your kids, this is much tastier and much more healthy for you. You will thank me, pinky promise.
Very few ingredients, right? You don’t line the muffin tins with paper liners but you do spray it generously with cooking spray otherwise the eggs have a tendency to stick to the bottom.
Then chop up whatever veggies you want. I used a combination of spinach and bell peppers. You do not need much of either.
Once you have all the veggies you want in there, whip up the eggs. Originally, I thought one egg per cup but that was too much what with the veggies taking up space. For 12 muffin cups, I ended up using 8 eggs. My muffin cup is an oldie but goodie. If you happen to have one of those monster size muffin cups, you’ll need to adjust accordingly. Pour the eggs in and use a bit of sea salt and ground pepper on top.
And this is what you’ll have for breakfast Monday through Friday of next week. Or just Monday if Mr. Fae sees it.
Here is the easy as pie, er, um…easy as muffins recipe.
Assorted vegetables of your choice; spinach, bell peppers, mushrooms, green onion, tomatoes, kale, whatever. But make sure that you dice them up small or in the case of the mushrooms, sliced thin. For mine, I used ONE mushroom (2 inches wide) for 12 muffin cups.
Eggs; dependent on your muffin cup size
Bacon, not thick sliced
Cooking spray, salt and pepper
Dice up all the veggies you want. Line the sides of the muffin cups with your bacon. Place veggies into the cup, top with beaten eggs, salt and pepper. I ended up cooking mine for 20 minutes to get the bacon done and the eggs to set.