On weekdays around here I have about 12 minutes to feed the kids breakfast before chauffeuring them off to school. 12 minutes to come up with a nutritious, satisfying breakfast that will hold them over until lunch. 12 measly minutes.
My current strategy is to make a batch of egg muffins in the evening, every few days, and to keep these muffins in the fridge, ready-to-go. I’ll heat it up just a bit, so it’s warm, and then put it out on a plate with some fresh fruit — voila! A nutritious breakfast that’s ready in a minute and eaten in 12 or less!
While egg muffins can be made with any veggies and meat that you like, this BLT (Bacon LEEK Tomato) muffin so tasty it’s worth trying. My son can’t get enough of these savory, protein-packed muffins!
- 2 strips bacon
- 1 leek, thinly sliced
- 1 small tomato, chopped
- 6 eggs
- sea salt and black pepper
- Preheat oven to 350 degrees F. Line 6 muffin tins with paper liners or grease with coconut oil.
- Cook the bacon in a skillet over medium high heat. Once crisp, remove from the skillet, cool and crumble. Add the sliced leek to the hot skillet and sauté for 5 minutes, until soft.
- In a medium bowl combine the crumbled bacon, cooked leek and chopped tomato. Add the 6 eggs and season with salt and pepper. Whisk until fully combined. Fill the muffin tins.
- Bake for 20-22 minutes, or until the egg is fully set.