Survive back-to-school mornings with an easy, healthy breakfast
Everyone knows that eggs are part of a delicious and nutritious breakfast. My kids love them fried, poached, scrambled or in an omelet. But let’s face it, none of us are very creative at 6am especially when trying to shuffle three high school girls out the door!
So I would like to share with you one of my favorite simple breakfast egg recipes. I discovered it when I was dabbling with the Paleo diet. The egg muffins are delicious and kids love them. They are easy to eat and travel equally well in a bus or car (depending on how the morning goes!)
What I love about this recipe is how easy and flexible it is. You can make substitutions based on your families favorite combinations. If you have some leftover vegetables or potatoes substitute those in. If you made bacon over the weekend and reserved a couple of pieces use them. The beauty of this recipe is that anything goes, but everyone likes them!
Egg Muffins
- 2 mild chicken sausages, removed from casing
- 1/4 cup red bell pepper, diced
- 1/4 cup carrots, grated
- 1/2 cup fresh spinach, chopped
- 2 to 3 tablespoons fresh basil, diced
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground pepper
- 10 – 12 eggs
Instructions:
Preheat oven to 375 degrees. Grease a 12-cup muffin pan with oil.
In a skillet, cook sausage until cooked through and no longer pink. Break the sausage up into “crumb” size pieces.
In a medium bowl, combine cooked sausage, red bell pepper, shredded carrots, spinach, and basil. Set aside.
In a large bowl, whisk together eggs, salt and pepper. Add egg mixture to the sausage and veggie mixture and stir to combine.
Fill muffin cups with egg mixture being sure not to fill cups to the rim. I used about 1/4 to 1/3 cup in each cup.
Bake the egg muffins for 20 to 25 minutes or until eggs are set in the middle.
Makes about 12 to 16 muffins. Muffins can be stored in an airtight container in the refrigerator for up to 3 to 4 days. They also make a great afternoon snack! Enjoy!
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