Breakfast Muffins | Back to School Breakfast
Believe it or not, August is here and school will be starting before you know it! Several of my friends who have school-aged children have asked me for tips on how to get their children out the door with a quick but healthy breakfast. (Sorry poptarts I’m about to take ya outta business!)
My solution? Breakfast muffins.
A couple of years ago when I started really focusing on my health, I learned a lot about meal prepping. During that time I ran across a recipe for breakfast muffins. I loved the idea of an easy on-the-go breakfast that I could make ahead for the whole week!
These muffins are a really versatile breakfast idea and very compact which makes them perfect for those mornings when you’re rushing out the door! Because you can pick and choose between meats, cheeses, and veggies (I have even seen some people add hash browns), everyone can have what they like. They’re perfect for the whole family!
My favorite recipe calls for: 1/4 lb Deli Turkey 2 Slices Provolone Cheese 1 Cup Spinach 4 Eggs (or 7 egg whites) 1 Tbs Milk (Makes for 6 muffins)
Step 1- Preheat oven to 400 degrees and gather all of the ingredients.
Step 2- Scramble the eggs with 1Tbs Milk (this makes the muffins a little fluffier). Mix in the add-ins of your choice.
Step 3- Fill muffin tins with egg mixture. Make sure that the egg itself is spread evenly.
Step 4- Bake for 15-18 minutes.
Step 5- Remove the muffins from the oven and let cool (if you aren’t eating right away). Once they are cooled, wrap in Saran Wrap. The muffins can go in the fridge or even the freezer if you make a large batch.
To Reheat- Place in microwave for 15 seconds at a time until warm.
Do you love meal prepping? If so, let me know! I would love to share more of my favorite meal prep recipes with you!
If you are interested in more quick and easy recipes, click here!