If you do not want wake up at 5:00 AM to prepare a nutritious, delicious breakfast for your kids before they go to school, you are probably in the same rut as the majority of American families of sugary cereals or processed microwaveable concoctions. We tumbled into that family "rut"; sugar-laced cereal, microwaveable pancakes or breakfast sandwiches. We knew not to read the ingredients list because the sticker shock was a lot more than we can handle! We justified it, because at least it was better than no breakfast at all.
Our boys are incredibly different - the younger one prefers to make his own breakfast, he packs his own lunch etc. The older one rolls out of bed 15 minutes before we walk out the door so when he walks downstairs he assumes an "eat in the car" breakfast would be magically handed to him with a glass of OJ. Well, we certainly have identified a breakfast alternative that is easy enough that the younger may help make and something which may be reheated very easily so the older one will have breakfast.
Egg Muffins
Yields 6
Preheat Oven to 350
6 egg whites + 2 eggs
1/2 cup Lowfat or Skim Milk
2 TBL your favorite seasoning (we like Fox Point by Penzey's)
1/2C combination of your favorite vegetables and/or meats (this can include diced tomatoes, peppers, onions along with chopped & cooked bacon, sausage or ham)
1/3 C shredded cheese (your favorite - American, Cheddar, Swiss, Feta)
Set up a muffin pan(non-stick is preferred for easier clean up) with baking spray. Whip egg whites, put 2 eggs and continue to whip, add milk and whip again. Add your preferred seasoning and resume whipping. Now add your chosen meats and vegetables and fold them in.
Fill the egg mixture into each cup til about full. Make sure to stir in between pours to insure that the meat and veggie's have not settled to the bottom of the bowl. Evenly distribute the cheese into each cup.
Cook for approximately 20 minutes. The muffins are going to rise above the cup. Remove from oven and allow to cool, the muffins will reduce in size while cooling. Remove muffins and serve immediately or place in an airtight container in refrigerator.
To reheat - take out 1-2 muffins as needed and place on a microwaveable surface (plate or paper towel work great). Push the "Sensor Reheat" button, if not on your microwave, simply heat for 30 seconds.
We (my son and I) make these on Sundays and have breakfast for the week
We hope you enjoy this healthy recipe with your family!
Until the next time
Scott & Heidi
Our boys are incredibly different - the younger one prefers to make his own breakfast, he packs his own lunch etc. The older one rolls out of bed 15 minutes before we walk out the door so when he walks downstairs he assumes an "eat in the car" breakfast would be magically handed to him with a glass of OJ. Well, we certainly have identified a breakfast alternative that is easy enough that the younger may help make and something which may be reheated very easily so the older one will have breakfast.
Egg Muffins
Yields 6
Preheat Oven to 350
6 egg whites + 2 eggs
1/2 cup Lowfat or Skim Milk
2 TBL your favorite seasoning (we like Fox Point by Penzey's)
1/2C combination of your favorite vegetables and/or meats (this can include diced tomatoes, peppers, onions along with chopped & cooked bacon, sausage or ham)
1/3 C shredded cheese (your favorite - American, Cheddar, Swiss, Feta)
Set up a muffin pan(non-stick is preferred for easier clean up) with baking spray. Whip egg whites, put 2 eggs and continue to whip, add milk and whip again. Add your preferred seasoning and resume whipping. Now add your chosen meats and vegetables and fold them in.
Fill the egg mixture into each cup til about full. Make sure to stir in between pours to insure that the meat and veggie's have not settled to the bottom of the bowl. Evenly distribute the cheese into each cup.
Cook for approximately 20 minutes. The muffins are going to rise above the cup. Remove from oven and allow to cool, the muffins will reduce in size while cooling. Remove muffins and serve immediately or place in an airtight container in refrigerator.
To reheat - take out 1-2 muffins as needed and place on a microwaveable surface (plate or paper towel work great). Push the "Sensor Reheat" button, if not on your microwave, simply heat for 30 seconds.
We (my son and I) make these on Sundays and have breakfast for the week
We hope you enjoy this healthy recipe with your family!
Until the next time
Scott & Heidi
About the Author:
Scott and Heidi Shimberg are Serial Entrepreneurs who are keenly studying business opportunities in the online/offline marketplace. Know Numis, and tell your friends, family and begin to have Hope too.
