I’m all about quick and easy breakfast options in the morning. In the past, I would grab some sort of protein bar. But, after really looking into the ingredients in many of them, the sugar was really high. So, I started looking for a better for me breakfast option. I remember seeing egg muffins all over the place but really wasn’t sure they’d be good leftover in the mornings. I figured they were worth a try, so I added the ingredients I usually like in an omelet to my grocery list and finally made them last week.
Not only was I amazed with how easy they were, they were delicious. Full of flavor, filling and just as good leftover as the day I made them. With back to school around the corner, I have a feeling having these made ahead of time will definitely help me eat a good breakfast on the busy school mornings.
The biggest accomplishment with these is that hubs even approved. This is coming from the guy who when saw what I was making said he’s not a fan of eggs reheated, so I didn’t need to make any extra for him. Well…I already have to make more because a certain someone has been also having two every morning for breakfast.
The varieties for this recipe are endless. I added red and green peppers and a little bit of cheese. You can add mushrooms, spinach, bacon, ham, turkey, onion, broccoli, feta, tomatoes, etc. Next time I make them, I’ll definitely add some spinach and mushrooms.
Do you have any quick and easy go to breakfast recipes?