"Breakfast On The Run For Kids"

Well, sad to say but school will be back in session in no time at all. This gets to be a very hectic time of year for parents and children. One of the hardest things parents struggle with is getting the kids to eat a healthy breakfast before school. My recipe for today is a breakfast muffin made with eggs and whatever else your kids like to eat. You can make a ton of them, freeze them and in the morning, take out what you need, pop them in the microwave and they can eat these going out the door or on their way to school. They are nutritious, filled with protien that will keep their tummies full till lunch and even come complete with the veggies that they like. These muffins are also great for brunch on the weekends. I hope you can use and enjoy this recipe!
EGGY BREAKFAST MUFFINS

ingredients

• 15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins or individual silicone cups. You can use less egg yolks and more egg white if you prefer.)
• 1/2 cup sour cream or soft cream cheese
• 1-2 tsp. Mrs. Dash’s Seasoning
• 1 teaspoon baking powder
  
• 1-2 cups grated of cheddar/Jack cheese, or any cheese you like.
• 3 green onions diced small.
• Chopped veggies such as blanched broccoli, red pepper, mushrooms, etc. (Using veggies will reduce the fat content)
• Canadian bacon, lean ham, or crumbled cooked turkey sausage

directions

• 1
  

  Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

• 2

  In the bottom of the muffin cups layer diced meat, vegetables, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients.

notes

***Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated, but I like them best when they are just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat. (for two muffins)