These simple cheesy veggie & egg muffins are so versatile and a perfect easy grab and go breakfast option for the whole family!
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After a bit of a break from posting on Chocolate Slopes, I’m back!
I started a full-time job at the beginning of 2019 with a corporate wellness company and thought I’d be done blogging.
However, since being away from it a bit, I’ve decided I couldn’t stay away since I love providing readers with worthwhile recipes (at least I hope so), and realistic nutrition tips – particularly meal plans that I actually create for my family.
So here I am.
After working at my current employer for some time now, and with a background of a registered dietitian, I have realized time and time again that people typically know how to eat nutritiously, but putting it into practice is another story.
And don’t get me started on quick fixes, diets, so-called “lifestyle” plans (aka diets), and any other crazy fads that pop up in the media on a monthly basis.
I.CAN’T.STAND.DIET.FADS.
If you’re looking for breakfast ideas this one is a hit for kids and adults.
As you may notice from the picture, I added vegetables to some muffin cups and left them out in other cups. This sort of recipe is what I call adaptable for kids, while NOT being a short-order cook.
I recently had a conversation with a friend and we discussed the struggle of feeding our kids nutritious foods, while not making more than one meal per night and not serving just “kid” food.
So I thought this recipe is a good example of how to make one recipe while adapting it to fit individual preferences. Of course, I’ll make sure my kids still have vegetables to choose from, but probably not if this is served at breakfast.
Here are a few other make-ahead breakfast ideas I’ve made in the past and love:
Chocolate Peanut Butter Protein Overnight Oats
Cheesy Egg & Beef Breakfast Muffins
Overnight Apple Streusel French Toast Casserole (perfect for a special occasion brunch)
Cheesy Veggie & Egg Muffins
Ingredients
- 8 large eggs
- 1 cup chopped mixed vegetables (I used onions and peppers)
- 1 cup shredded Colby Jack cheese
- 1 T Italian seasoning
- salt and black pepper to taste
Instructions
- Preheat oven to 350 F. Spray a 12-cup muffin pan with non-stick cooking spray.
- Saute frozen vegetables in a pan for about 5-7 minutes or until vegetables are tender.
- Slightly beat eggs together.
- Add seasonings to eggs.
- Evenly place vegetables in muffin pan, followed by eggs and topped with cheese.
- Cook for 20 minutes or until eggs are cooked thoroughy.
This Simple Cheesy Veggie & Egg Muffins post first appeared on Chocolate Slopes.
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