Egg Muffin Cups
These are the perfect plan-ahead breakfast meals for those busy school mornings. They are high in protein (exactly what you & your kids need in the morning!) and are easily customizable to your liking. I even add quinoa to mine to add more fiber. Sometimes I add green pepper - the combinations are limitless, which is why I love making these. I can use whatever I have on hand, bake them, and freeze them. When you're ready, pop some in the mic or toaster oven for a few seconds and you're out the door.
Egg Muffin Cups
insprired from www.100daysofrealfood.com
Serves: Makes 12
INGREDIENTS
• 2 pieces whole-wheat sandwich bread (we use BeanHaus Bakery Honey Oat bread from Findlay Market, comes to us by GreenBean Delivery)
• 8 eggs, farmers’ market or organic recommended
• ½ cup milk, any kind will work but we use whole milk in our house
• salt and pepper, to taste
• 4 oz grated cheese, organic sharp cheddar recommended (I usually buy a block then grate it myself. I find you can get more cheese for your $ that way, PLUS, it saves a few ingredients if you're sticking to the "No more than 5 ingredient" rule.)
• ½ lb cooked and crumbled breakfast sausage, bacon or ham (we use Applegate), green peppers, spinach, quinoa, etc.
• Also need: Foil muffin holders for baking
INSTRUCTIONS
1 Preheat the oven to 350 degrees F.
2 Distribute 12 foil muffin holders into a muffin baking pan. If the foil holders are lined with paper either don't use those or make sure they are on the outside.
3 Cut the sandwich bread into half inch squares and evenly distribute them on the bottom of the muffin cups.
4 In a mixing bowl or large measuring cup that has a pour spout thoroughly whisk together the eggs and milk. Add a few dashes of salt and pepper if desired.
5 Evenly distribute the egg mixture into each muffin cup. It’s okay if the bread pieces float to the top.
6 Sprinkle an equal amount of both the grated cheese and the crumbled bacon (or sausage) into each muffin cup on top of the egg mixture.
7 Bake at 350 for 15 minutes or until eggs are set.
Enjoy or freeze (in-between sheets of wax paper) for another day!
