12 Sep Breakfast Needs

You need this quick and easy, on-the-go breakfast idea for busy weekday mornings!

 

 

At back to school, it’s all about the kids and their needs.

They need new school supplies. New clothes. New shoes. They go to practice and activities. They need school lunches that are beautifully packed in a new bento box… and well balanced. Bedtime routines need to be implemented to do well academically. And, a good old fashioned, nutritionally sound, and filling breakfast is needed to start the day right.

This is all good and important.

But, you— the adult– should be left out of this.

A good bedtime is a great thing for you too. So is a new notebook or pair of shoes, if we are being honest. And, a good breakfast? You need that too.

Even if mornings are busy the protein in a good, balanced breakfast will keep you energized and less likely to need a snack at 10:00 AM. 

And, especially if mornings are busy, you need something handheld. My kids are big fans of anything muffin-like… including actual muffins. But, I prefer more protein and less carbs. (Unfortunately, my jeans prefer this too.) So, egg muffins are perfect. 

We made these super simple too, with some croissant crusts, diced up ham and cheese. You could add veggies and even fancy it up a bit with feta. Whatever works.

And, these most certainly work for a needed quick, healthy, on-the-go breakfast.


Breakfast Egg Muffins
 
Ingredients
  • Cooking Spray
  • 1 Can Croissant Dough
  • 6 eggs
  • ½ milk
  • ½ cup diced ham
  • ½ cup shredded cheddar cheese, a little more for topping
  • salt and pepper to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. Spray muffin tin with cooking spray.
  3. Roll out croissant dough and flatten on counter. Push seams together to make one big piece of dough. Cut into four inch squares.
  4. Press a square in each muffin slot.
  5. Scramble eggs, milk and salt and pepper together
  6. Place a little ham and cheese in each muffin. Pour scrambled egg mixture into each muffin until about ⅔ full. Top with a little sprinkled cheese.
  7. Cook for about 25 minutes, until egg is set in the middle.
  8. Keep in refrigerator and consume within 3-5 days.

 

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