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Veggie Egg Muffins for Breakfast On the Go!

This post was written by Erin Palinski-Wade

Easy on-the-go high protein breakfast option

It’s that time of year again – back to school time! If you are dreading those hectic mornings forcing you to grab whatever random food item you see as you run out the door and call it ‘breakfast,’ you will love this recipe. I call the Veggie Egg Muffins my secret weapon in the fight against poor breakfast choices. Starting your day off with lean protein, whole grains, and vegetables is one of the best ways to jumpstart your metabolism and keep hunger and cravings at bay all day long. But, if you are like me, having the time to actually prepare and eat a meal that includes all of these things and still get out the door on time can seem impossible.

 

That’s how I can up with this recipe. Its super simple, you can prepare it in bulk, and it freezes perfectly! Simply whip up a large batch on a day you have a little time, freeze the muffins in a resealable container, and pop in the microwave whenever you need a quick meal or snack. With only 55 calories per serving, these muffins don’t have to be just for breakfast either. They also make a perfect recovery snack after a tough workout, or an indulgent treat when you are in the mood for something savory. And because they are so fun to make and eat, it’s the perfect way to squeeze in more vegetables to your child’s (or spouse’s!) diet!

 

Have fun with them too. Since you are making them in muffin tins, every egg muffin can be unique. In my last batch I made a mix of mushroom and onion muffins, tomato and onion, tomato and pepper, broccoli and tomato, and a blend of sweet and hot pepper. Get as creative as you want and let me know what vegetable combination you love the most!

 

INGREDIENTS

  • 6 large eggs
  • ½ cup shredded cheese, low fat
  • 1 cup diced vegetables (your choice!)
  • 2 slices 100% whole grain bread, cubed


DIRECTIONS

Whisk eggs and add in shredded cheese and bread. Mix together until the bread is covered in egg. Fill a muffin tray with ½ egg mixture and ½ diced vegetables. Bake at 400 F for 15 minutes or until cooked throughout. Serve warm.

 
NUTRITION per serving (makes 12 servings)

55 calories, 5 grams protein, 3 grams carbs, 2 grams fat

Yum

2 Responses to “Veggie Egg Muffins for Breakfast On the Go!”

  1. […] by pre-making a breakfast you can just grab and go with in the morning? One easy option is my Veggie Breakfast Muffins. In a muffin tin, simply add whisked egg, vegetables, cubed whole grain bread, and lowfat cheese, […]

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