I experience some pretty hefty mom guilt each week as I shop the cereal aisle at the grocery store. My go-to purchase is the cheapest box of sugar on the shelf. The kids have their requests, of course. But, my answer is always, “sure, if it’s on sale!”
In an ideal world, they’d be eating a healthy breakfast every day that contained some substance to hold them over until lunch. But, our get up and go lifestyle doesn’t cater to meandering over a hearty breakfast. Not only that, but if I set out an egg breakfast each day with a side of fruit, I’d get a whole lot of whining and complaining and hardly any eating.
We’ve managed to come up with a compromise. I buy the sugar cereal, a limited amount, and they eat it until it’s gone. Then they’re subject to my healthier options, like oatmeal, fruit, or these delicious egg muffins. I find that the more meal prep I do on the weekend, the better we are at making healthy choices throughout the week. This recipe is super simple, and quick to eat on busy mornings when we’re rushing out the door.
These muffins are extremely versatile, making it easy to change up the ingredients to add variety to your breakfast menu. For this recipe, I’m sharing one of my favorite combinations, spinach, bacon, and feta. However, your options are limitless. Normally, I’ll make one batch with spinach and feta for Jesse and me, and another with bacon and cheddar for the kids.
Once your egg muffins finish cooking, set them out to cool. When cooled completely, transfer them to a Ziploc bag and store them in the refrigerator. To eat, grab them out of the fridge and go, or heat them for 30-60 seconds in the microwave for a warm and healthy breakfast.