Egg Muffins

Most mornings, I can hardly roll out of bed. Sophie ends up stealing a few bites of her Dad’s cereal before he leaves for work, and then I come downstairs and hand her whatever is most easily accessible to me. Maybe a nutrigrain bar, maybe more cereal, some times an apple… either way, I’m all about a minimal amount of effort when it comes to my kids’ breakfast in the morning.

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A little lightbulb went off in my head a few mornings ago, and I’m so happy it did because I actually have some thing to hand Sophie in the morning that is healthy and quick.

Now I have 2 ways to make these little egg muffins. One is easy and a recipe you [the parent] can eat as well. The other one is geared more specifically toward toddlers as it requires either whole milk or breast milk [need that calcium!].

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Version 1:
-6 eggs
-1/2 cup of spinach chopped
-1/4 shredded cheese [I used pepper jack]

Version 2:
-6 eggs
-1/2 cup of spinach chopped
-1/4 shredded cheese
-3 oz. milk [whole or breast]
-1 Tbs. of ground flax or flour

Preheat oven to 350. Combine all ingredients, and pour into a muffin tin. Bake for 10-14 minutes.

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See? SO easy! I made 8, which obviously gives us breakfast for at least a week. I store these in the fridge and pop them in the microwave for 10 seconds in the morning before I give one to Sophie. Easy, healthy, and delicious. You’re welcome.

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