Tags: adventuresofacavemom breakfast easy breakfast Family Friendly Paleo Food Kid Friendly kid-friendly paleo make-ahead make-ahead breakfast Paleo paleo breakfast Primal
These easy egg muffins are a simple make-ahead breakfast for your busiest mornings. Plus, they can be easily adapted for even your pickiest eaters.
Mornings Aren’t for Me
Apparently, people exist who like to wake up early, spend some quiet time alone sipping their coffee in the morning. Then they gently wake their families and prepare everyone a healthy morning meal. I’m not one of those people. I have tried. I have tried again. Then, I tried some more, but it’s just not who I am. I, unfortunately, and wake up after hitting the snooze button for the fourth time only to realize that I now only have 20 minutes to get four children up, dressed, hair done and out the door for school.
Proper Planning Prevents Poor Performance
They used to say that when my husband was in the military, and I used to roll my eyes every time I heard it. However, the more children I’ve had, the more I’ve realized the value of planning some things ahead. Like, my mornings. I am no good at mornings, but with a bit of planning ahead of time, I can have a mediocre morning, instead of a terrible one. 😉 For me, that means setting my coffee pot so it’s ready to go first thing in the morning and making these easy egg muffins ahead of time for a quick and healthy breakfast for all of us.
Completely Customizable
One of my favorite things about these egg muffins is that you can change them, which helps keep them from getting boring. If you have extra veggies in the fridge, just chop them up and add them in. If you have extra protein: bacon, sausage, even cooked ground beef, or lunch meat, you can add that in. It’s a fantastic way to use up whatever odds and ends you have around the house.
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Ingredients
- 12 Eggs
- 1/2 Cup Chopped Veggies
- 1/2 Cup Chopped Protein
Instructions
- Pre-Heat your oven to 350 degrees
- Grease the wells of a muffin tin WELL
- Crack 12 eggs into a mixing bowl and mix well
- Add your mix-ins (veggies, protein, cheese if you eat it) and stir
- Pour the mixture (I use a ladle for this) into the wells of your muffin tin. I try to keep the muffin tins 3/4 full to prevent it from overflowing. I also put a baking sheet under the muffin tin just in case.
- Bake for 20-25 minutes
- Let cool and store in the refrigerator
- Reheat in the microwave or oven when ready to eat
Ingredients
- 12 Eggs
- 1/2 Cup Chopped Veggies
- 1/2 Cup Chopped Protein
Instructions
- Pre-Heat your oven to 350 degrees
- Grease the wells of a muffin tin WELL
- Crack 12 eggs into a mixing bowl and mix well
- Add your mix-ins (veggies, protein, cheese if you eat it) and stir
- Pour the mixture (I use a ladle for this) into the wells of your muffin tin. I try to keep the muffin tins 3/4 full to prevent it from overflowing. I also put a baking sheet under the muffin tin just in case.
- Bake for 20-25 minutes
- Let cool and store in the refrigerator
- Reheat in the microwave or oven when ready to eat
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