Breakfast is the most important meal of the day, and research shows that kids who eat breakfast do better in school. Get your students off to a strong start with a protein-packed meal that will power them until lunch.
Whip up some easy egg muffins on Sunday night — here, we’ve done them three ways — and you’ll have a fast, healthy breakfast for every day of the week.
- Chopped veggies of your choice
- Shredded cheeses of your choice
You can use any meat-vegetable-cheese combinations you think your kids will like. You can also add fresh or dried herbs. These are the combos we used:
- Broccoli + cheddar cheese
- Tomato + mozzarella
- Spinach + mushroom
In a measuring cup with a spout, beat 10 eggs until smooth. Season with salt and pepper.
Spray muffin tins with nonstick spray. Place a couple of tablespoons of veggies into each muffin cup. Pour eggs into each muffin cup until the liquid is about half an inch from the top. Bake at 350°F for 20 minutes or until set.
Store the muffins in an air-tight container in the refrigerator. (They keep all week.) Pop a couple in the microwave and heat for a few seconds before serving with a favorite fruit and a glass of milk. It’s a guaranteed great start to the day!