Wednesday, December 3, 2014

On-the-Go Egg Muffins

I'm all about making things simple.

The time in the morning before I go to work goes by the fastest. I like to try to enjoy a full cup of coffee while watching the morning news before I leave. No matter how early I get up, it never seems like I have enough time to do everything I want or need without feeling rushed.

I've made packing lunches easier by preparing on the weekends. You can see some of my favorite recipes here and here. mrC helps with breakfast by making smoothies when he is home, but lately I've been wanting something warmer. Hmmm, wonder why?

On-the-Go Egg Muffins

6 eggs beaten
shredded cheese
shredded ham
shredded spinach

Preheat oven 350 degrees
Grease muffin pan

Fill with ham, spinach & cheese
Pour egg mixture

Salt & Pepper to taste

Place center rack 20-25 minutes (to light brown)
Let cool before removing from muffin pan

So good. So easy to grab a couple and heat them up for a quick breakfast before I leave. I can even toss a couple in a baggie and heat them up at school if I want. In fact, they make a pretty good lunch option that way too.

Sometimes I don't always eat right after a run/workout because I don't feel like making something. On-the-go egg muffins also make an excellent post-run or workout snack because they're packed with protein which is good for muscle recovery. In my recipe spinach is good too because it helps muscle growth.

What do(would) you like to put in your egg muffins?

This post is part of the #WIAW link up hosted by Jen

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