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Egg Muffins for School Breakfasts!

Well, school has started! And with it the whirlwind mornings of getting young children up, washed and dressed, fed, and out the door on time without forgetting any of their stuff! There is so much to do in the morning that it’s important to do whatever we can ahead of time to make things easier. One way we have been saving our mornings is by cooking these amazing egg muffins ahead of time! 

Breakfast is a very important meal in our household. We don’t do a quick bowl of cold cereal in this house—we do full daily breakfasts of eggs, toast, sausage, fruit and veggies, juice and coffee. On the weekends we change it up by cooking French toast, oatmeal, baked beans, bacon, and Top Chef (Season 5) Carla Hall’s amazing breakfast waffles. But with a longer commute to our new school this year, we were looking for ways to make the morning whirlwind a little bit easier!

Enter the premade egg muffin. I was inspired by Wholesome Yum’s sausage egg muffin recipe, and played around with it until I found the perfect combination. These muffins have received rave reviews from children and adults alike! They store beautifully in the fridge and reheat quickly for a tasty and protein-packed breakfast that gets gobbled up without complaint. Yes, we still pair it on the plate with fruit and veggies and toast—but not having to get out the frying pans has made the morning so much easier!

Here’s my recipe for 10 muffins (enough for two children to eat them every school day)—double if you want to make them for the adults in your household as well! (We do!)

Egg Muffins for School Breakfasts

For 10 muffins

Ingredients

8 eggs

1/2 cup cream and/or milk (I combine the two)

1/4 to 1/2 t salt (to your taste)

1/4 t pepper (optional—only the adults appreciate pepper in my household)

10 pre-cooked breakfast sausages (or crumbled cooked bacon!)

3/4 cup shredded sharp cheddar cheese

Sautéed diced peppers and onions (optional, could also do chopped spinach!)

Method

Preheat the oven to 400 Fahrenheit (375 for convection). Oil ten cups of a muffin tin.

Thaw the breakfast sausage, then slice up one sausage per muffin cup. Dice and sauté the vegetables in some olive oil (if using). Sprinkle the shredded cheese and add the (optional) veggies into each cup. Whisk together the eggs, mlik, and salt and pepper, and pour over the filling. 

Bake for 15–18 minutes until cooked through! Let rest for a couple of minutes, and then loosen the muffin by gently swirling around the cup with a paring knife. Eat immediately or refrigerate for later use. Here’s to stress-free school mornings!

Originally published on Jocelyn Sage Mitchell’s website.

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