Whew. I’m back. It has been a long, exhausting past few weeks. We are officially moved into our new house, completely moved out of our old townhouse, oh, and we got a puppy. (More on that later.) Yes, we are crazy, but we are loving life right now in our new house and with our newest fur-baby.
Life is starting to get back more into a routine, which means getting back to our normal eating routine. The week that we moved, between not having a stove at the new house for a few days, and working long hours unpacking, we ate out almost nearly every night. After our wallets and waistlines took a hit, we were SO ready to get back to our normal eating habits.
Quick breakfasts are always a challenge for me, because I always tend to hit the snooze button one too many times, therefore having to sprint out the door. These breakfast egg muffins are a perfect make-ahead breakfast snack to eat on the run. Packed with protein and veggies, they are a low-carb breakfast that will keep you full until lunchtime. They are extremely versatile, so you can make them your own with your favorite veggies or cheeses. They freeze well, so you can make a whole batch on Sunday, and have them for breakfast all week long.
Breakfast Egg Muffins
Yields: 12 muffins
8 large eggs
1/2 cup cheddar cheese, shredded
1/2 cup diced peppers, green and red
1/2 cup ground sausage, browned
salt and pepper to taste
Pre-heat oven to 375 F. Prepare a muffin tin with cooking spray.
In a medium bowl, combine all ingredients together. Pour the egg mixture into muffin tins, filling the tins about 3/4 of the way full.
Bake for 20-25 minutes or until lightly golden brown. Remove from the tins and allow to rest for 30 minutes before refrigerating.
To make ahead and freeze: Freeze muffins in a ziplock bag. To reheat, place in the microwave for 30-60 seconds until warm.
Source: Adapted from The Way to His Heart