Most traditional breakfast foods, like cereals and pastries, are quick to grab but then set us up for a full day of unhealthy eating. Not to mention the sugar crash that quickly ensues.
Egg muffins are one of my favorite ways to serve a quick, nutritious breakfast. I whip up a batch and keep in the fridge for a 3 day supply. It’s easy to eat on-the-run and provides delicious protein and veggies to get the day started right.
This recipe is extra hearty, due to the quinoa and ham. My son, Andrew, is 9 and on a MAJOR growth spurt! This is one breakfast that will satisfy him until lunchtime 🙂
- Preheat oven to 350 degrees. Grease 10 muffin tins with coconut oil.
- Combine all ingredients in a large bowl and mix to combine. Spoon the mixture to the top of each cup. Bake for 15-20 minutes, or until the edges of the cups are golden brown.
- Let cool for at least 5 minutes before removing from the muffin tin. Enjoy!