As I have mentioned in my previous post Scrolls, I have been on the look out for some breakfast ideas that hubby can take to eat on his way to work.
Kaz found a great Blog for me called Second Chance To Dream, which has a post 25 Make ahead back to school breakfasts. There is a list of recipes with links to the blogs they are from. There is a few of these that I definitely want to try.
Today, I decided to start by giving the Egg Muffins a go. This recipe is from Kalyn’s Kitchen.
I can’t wait to explore these blogs more as I think there will be some great finds on both.
A huge variety of ingredients can be used in these muffins. It is up to you what you like and want to add. Today I used what I had on hand in our fridge. These are not only good for hubby to take for breakfast but they will be great for B1 and B2 as well. I used my mini muffin tray to make some smaller ones for them at the same time.
Egg Muffins
Ingredients:
8 eggs
1 Tomato
1 Zucchini
6 slices of Sandwich Sliced Chicken Breast
1 cup grated cheese
Method:
Line your muffin trays with cooking spray. Pre-heat oven to 180 degrees.
Dice Zucchini, tomato, and chicken breast.
Distribute evenly, layering the ingredients in each cup.
Top with grated cheese.
Beat eggs in a jug and pour over the top of the other ingredients in the muffin cups. Don’t fill right to the top as they may overflow while cooking.
Cook in the oven for 25-30 mins or until golden.
Toddler size Muffins
Allow to cool and either enjoy now or place 2 muffins, or how ever many you will eat in one meal (I know my hubby will eat more than two) in zip lock bags and place in the fridge or freezer.
I can’t wait to give these to B1 and B2 to try. And I know my husband will love them.
Ang
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