Savory breakfast muffins just the ticket on busy mornings
Mornings + Kids = Chaos. Here's a simple way to help start your day happier and healthier.
Whip up a batch of these Grab-And-Go savory muffins on Sunday night, and you'll have a week of easy breakfasts for your kids as they scramble (get it?) for the school bus.
These lifesavers last several days in the refrigerator. Just heat them in the microwave for 25 seconds, and you're Mom of the Year. Another bonus? You can customize them with your leftovers. Add any cheese, veggies and meat in your fridge.
If you have picky breakfast eaters, let them choose the veggies and cheese and put them in the muffin cup. It's an easy and fun way for kids to cook. Plus, kids are excited to try the foods that they cook themselves.
My boys are big fans of broccoli and cheddar cheese. These muffins are gluten-free, low-carb, nut-free, sesame-free and vegetarian.
• Karen Nochimowski, the mom behind MommaChef.com, has loved cooking for as long as she can remember. After friends and family begged to be let in on her culinary secrets, she decided to create a blog featuring the easy, quick recipes that everyone loved. All Momma Chef recipes are made with six ingredients or less and take less than 6 minutes of prep time. Karen also started and runs Momma Chef's Soup Kitchen and Momma Chef's Little Free Pantry, which provides food at no cost to those in the Chicago community. Karen's first cookbook, "Six-Minute Dinners (& More!)," coming in November 2022, is a cookbook of 100 simple and delicious recipes with six ingredients or less, including nut-free and allergy-friendly options, to help busy families get dinner on the table with ease.
Grab-And-Go Breakfast Egg Muffins
6 large eggs
2 tablespoons whole milk
½ teaspoon kosher salt
½ cup chopped fresh vegetables, such as broccoli or spinach
¼ cup shredded cheese, such as sharp cheddar
Preheat the oven to 400 degrees.
Spray a standard 12-cup muffin pan with cooking spray.
In a bowl, lightly beat together the eggs, milk and salt and set aside.
Divide the vegetables and cheese among the muffin cups.
Pour the egg mixture into each muffin cup over the vegetables and cheese, filling each one about three-quarters full.
Bake until golden brown and cooked through, about 20 minutes.
Tips: The vegetables do not need to be cooked ahead of time. The only exception is the onions. If you are going to be using them, I would suggest sautéing them for 3 minutes before them adding to the recipe.
Try adding in some fresh herbs, such as fresh chopped basil or dill.
Makes 12 muffins
Karen Nochimowski