The mornings in our house are usually hectic trying to get everyone out the door with everything they need for their day. One thing I have found helpful is preparing our breakfast in the evening, so we can grab and go when we need to. This also gives me one less thing to think about in the morning.
Egg muffins have been one of our favorite, quick breakfasts. Everyone likes them and the kids can help prepare them and decide what goes in them. If they feel part of the process, they are more likely to want to try and eat the new foods we present to them. These muffins are so versaitle and you can fit them to most anyone’s taste. We often use veggies that are getting ready to go bad — if we have random veggies with only a day or two left, we throw those in so nothing goes to waste. Our favorite has been broccoli, spinach, green onion and chicken sausage (nitrate free & organic). If you prefer not to eat meat, you can simply omit the meat and add more veggies.
If you do choose to add meat to your muffins, one thing to steer clear of is sodium nitrite and sodium nitrate, which is found in a lot of lunch meats, bacon, sausage, and hot dogs. It is a salt that helps to prevent bacterial cultivation of foods and makes them appear fresh. It can lead to formation of cancer-causing molecules that can result in tumor formation. Both sodium nitrite and sodium nitrate have been linked to significantly increasing the risk of colon and other forms of cancer, so be sure to choose only uncured meat products made without nitrates, and preferably from grass-fed sources.
When we first started making these we used unbleached baking cups and mini baking cups to line our muffins tins. However, they were difficult to remove from the liners. Thus, we started greasing our muffin tins with coconut oil and flouring them with golden flaxseed meal.
We use WEXY Lunch and Munch Snack Bags to store individual servings of muffins, they are biodegradable and BPA Free. You can put 2 muffins in the bag, and grab before you walk out the door. If you prefer them warm you can store them in glass storage containers and reheat them in the morning. Make sure you reheat without the lid. Glass storage containers are best because you do not have to worry about chemicals leaking into your food.
These muffins pair beautifully with fresh fruit, which I make then night before too. This is another dish kids can have input on and help prepare. My 7-year-old loves washing the fruit and cutting the hulls off the strawberries.
coconut oil or paper muffin liners
8 eggs (preferably organic)
1/8 cup water
1/2 lb chicken, ham, or sausage, cooked and cut or crumbled into small pieces
2 cups diced vegetables
1/4 tsp Himalayan pink salt
1/8 tsp ground pepper
1. Preheat oven to 350℉.
2. Grease 8 muffin cups with coconut oil or line with paper baking cups.
3. Fill any remaining muffin cups with 1″ of water, so they do not scorch while baking.
4. Beat the eggs in a medium bowl.
5. Add meat, vegetables, salt, ground pepper, and any other ingredients you wish to add.
~ Start a new habit. Have a healthy breakfast each morning. It sets up your metabolism and you are more likely to make healthy choices throughout the day.