Mornings are not the best time of day in my house. Getting three boys up and out of bed by 6:20 a.m. is no easy feat. And, it’s not just them. I can be grumpy and am known to hit snooze too many times.
But, mostly it is them… excuse my #mom0f3boys rant <deep breath in> They eat a ton of food. I mean lots. I have friends with girls and my grocery budget is about triple theirs. I am also certain that they have hollow legs that must be filled with food before it even begins to affect their stomachs. Don’t even get me started on 11 year old boys. Ravenous pit monsters when it comes to eating. <and, exhale>
To make the most of the rushed mornings, I have taken my favorite breakfast food — EGGS— and made them into easy to grab, three-bite, filling, protein-packed sanity. Hence, my hybrid Egg Muffin Cups recipe.
This recipe is a great one because it can be altered easily depending upon leftovers and picky eaters. Treat them like mini-omelettes. Make them vegetarian. Make them a meat-lover’s dream. Then store them in the fridge for a week and grab one on rushed mornings, on the way to the box, as a midday snack, or to fill up the
bellies legs of hungry boys.
Remember that protein and vegetables are what kids and adults need in the morning to jump start their brains, metabolism, and body systems. These Egg Muffin Cups are the perfect solution.
Use the recipe below, but be creative when it comes to the ingredients… Our favorite additions are kale, onions, bacon/sausage, and gouda cheese.