With the start of a new school year only a few weeks away, I thought I’d share with you some quick and easy breakfast to go ideas. My family is always rushing out the door in the morning and with us all having different schedules, sitting down and eating breakfast together isn’t really an option. To ensure my family is still getting the nutrition they need in the morning I have a few go to items I always keep on hand so that they have some healthy breakfast to go choices in the morning.
The easiest options are to always have fresh bananas and a variety of granola, cereal and protein bars on hand so that if they have time for nothing else in the morning they can at least grab one of these items and eat them on their way out the door.
In addition, every Sunday evening I set aside some time to prepare a few other healthy breakfast options for my family. The first thing I do is boil a dozen eggs. My son loves hard boiled eggs and will eat them any time of the day. They are also nice to have on hand to throw into a salad or on a sandwich. Next, I wash and chop all the fruit my family is going to eat for the entire week. I place the fruit in snack size plastic bags so that they can simply grab and go. I find having the fruit prepared and ready to eat increases the likely hood that fruit is actually consumed by everyone in the family. The last thing I prepare are a couple dozen baked egg muffins.
Baked egg muffins are easy to make and can be tailored to you family’s taste. I have a vegetarian in my family, so I simply omit the meat in a few of the muffins I make.
For the baked egg muffins pictured you will need:
How much of each of the ingredients you will need depends on how many muffins you are making, how large your silicone baking cups are and how full you fill you baking cups. I do however find that I usually use one egg per cup.
Begin by placing the ham, pepper, spinach and cheese in the baking cups. Fill with scramble egg to just below the rim. The egg will puff up during baking but will deflate back down as soon as the muffins start to cool.
Bake at 350 degrees F for 20-23 minutes. Let cool and remove from baking cups. Store in refrigerator after completely cool. To reheat, microwave on high for 20 seconds.
You could also try using bacon, sausage or pepperoni instead of ham. Or keep it vegetarian with tomatoes, mushrooms and/or onions. I like to throw in some of the fresh herbs I grow. Chives, rosemary and basil are all tasty with eggs. And don’t forget to get creative with the cheese. Feta, cheddar and havarti cheese are all nice options.
Enjoy, and let me know what your favorite ingredients are!