Saving Time to Make Time

Well that was quick! School season is back in swing. While I am still waiting for my official first day of school, the last few weeks have been full of meetings, trainings, classroom setup, and planning! With the start of the school year and grad school combined, my social life is taking a major hit. This blog is supposed to serve as an outlet for me to reconnect with loved ones and eat delicious food at the same time. However, sometimes a quick and easy recipe provides an opportunity for more time to be spent with those you love.

During the school year, mornings are precious. I savor each second of cozy, blankety bliss before the alarm clock begins to sound. Time is of the essence during my weekday mornings and if I have to spend too much time making meals for my husband and I, I can lose out on time that could have been spent enjoying the company of my sweet little family. I’m sure many of you out there are familiar with the weekday morning rush as well, so hopefully the recipe I am about to share will provide you with a few extra minutes of morning relaxation before you have to run out the door.

Make-Ahead Egg Muffins

What you’ll need:

  • 10 large eggs
  • 1 1/2 cups shredded cheese (I usually use mozzarella or cheddar)
  • Salt and pepper
  • Non-stick spray
  • Mix-ins! (Get creative with this! I will provide my top two combinations of fillings, but feel free to fill your egg muffins with whatever you like!

What to do:

  1. Typically on Sunday night I will prepare the egg muffins. This way they are done and ready to go before the craziness of the week begins and I can count on having a quick meal each morning.
  2. Preheat the oven to 350 degrees.
  3. Crack eggs into a large bowl. Using a whisk, beat the eggs for about a minute until the yolks are dispersed and it appears frothy. Season to taste with salt and pepper – I am my father’s daughter and like LOTS of pepper!
  4. Coat a muffin tin well with non-stick spray. Add enough egg to fill about 1/3 of each muffin cup.
  5. This is where you can customize your egg muffins! These are my top two favorite ways to fill my egg muffins:
    1. Egg Muffin Combo #1: cheddar cheese, steamed chopped broccoli, cooked diced ham.
    2. Egg Muffin Combo #2: mozzarella cheese, cooked ground sausage, sautéed yellow onion, oregano.
  6. Using whatever ingredients your heart desires, fill another 1/3 of the each muffin cup with your filling mixture.
  7. Use a fork and gently combine the egg and filling. If you’re like me, and you believe cheese is it’s own food group, sprinkle a little – or a lot – of extra cheese on top of each muffin cup.
  8. Place the egg muffins in the oven until cooked through. The eggs will have puffed up and won’t have a wet center.
  9. Remove from oven and allow to cool. Don’t be sad if the egg muffins deflate once they’ve been allowed to sit. It happens.
  10. Place egg muffins in a tupperware lined with parchment paper and store in the freezer. Now, each morning you can remove an egg muffin from the freezer and pop in the microwave for 30 seconds to enjoy a quick and easy breakfast.
Pour egg mixture.

Pour egg mixture.

Add your mix-ins. Mine were sausage, steamed broccoli, and mozzarella cheese this time.

Add your mix-ins. Mine were sausage, steamed broccoli, and mozzarella cheese this time.

Gently combine with a fork.

Gently combine with a fork.

Bake at 350 degrees.

Bake at 350 degrees.

Store in the freezer for a quick and easy breakfast each morning of the week! Notice that I separated the two layers of muffins with a piece of parchment paper.

Store in the freezer for a quick and easy breakfast each morning of the week! Notice that I separated the two layers of muffins with a piece of parchment paper.

I found that preparing egg muffins for breakfast ahead of time gave me time in the morning to relax, enjoy a cup of coffee on the couch with my husband and puppy, and watch a bit of the WGN morning news. I can’t think of a better way to begin my day than spending more time being present in the lives of my family and enjoying a no-fuss, quick and easy breakfast while I’m at it.

How do you spend your weekday mornings? Comment below if you have any time-saving tricks for morning routines!

8 thoughts on “Saving Time to Make Time

  1. Hey, Hey!! Before I even clicked on your blog, I thought to myself, I need something quick for the busy school year and look at that you’re there for me!! I’m going to try this recipe!! These look like decent size breakfast egg muffins! I’m a breakfast person and this looks like it would tie me over until lunch time and it looks pretty healthy too!! It’s awesome when you find something quick, healthy and easy to save yourself some time!! Thank you for this idea. I’m going to look at your other recipes!!

  2. What a clever idea, Maggie! Those look great 🙂 I hate to admit it, but I actually eat cereal in the car on my way to work. Eek! This would probably be a safer & more filling alternative. Do they taste the same after thawing? Does the consistency change at all?? Thanks!

    • Egg muffins are definitely a safer alternative – I used to try to eat oatmeal on the way to work, not easy! They are better fresh, according to my husband who always has to eat one when I first take them out of the oven, but still tasty when they are reheated. I think they get a little dry when microwaved compared to when they are freshly baked. If you’re worried about consistency and you plan on eating them quickly, you could probably just store them in the refrigerator in an airtight ziplock bag!

  3. Yum!! Thanks for the recipe! I love anything that can be made quickly! I made a variation of this recipe over the summer several times and would also save them for weekday breakfasts. They really are prefect for running out the door in the morning. It’s easy and such a great way to sneak in some veggies and protein in the morning rush! I’m looking forward to trying your recipe. AND I never thought to use mozzarella! What is wrong with me? I eat mozzarella basically all the time, in any way, but never thought to throw it in these babies!

    • So perfect for running out the door! I love using mozzarella. It melts so deliciously and really goes well with other Italian ingredients like sausage, basil, oregano, peppers, spinach, garlic, onion, you name it!

  4. I was excited when I saw what your recipe. I “Luv”….breakfast casserole! Its pretty much the same ingredients but is cooked in a larger pan. I love you mix of ingredients. I never thought to place the mix in a muffin pan. Many times I am like Gillian and eat cereal on the way to work, and she’s right, its not safe. I guess I am focused on getting in so I can get my head wrapped around everything that I need to do. Well, sometimes I don’t feel like cereal, I want something warm and savory. How perfect, a muffin size morsel to start the day. I will definitely give this a try! A quick breakfast I make is a smoothie with 1 medium banana, 1 cup of almond milk, 1 raw egg (optional), 1 tsp of sugar (optional), a splash of vanilla extract. Blend well in a mixer and add two ice cubes to keep cool while drinking. Thanks, and enjoy!

    • That’s exactly how I was feeling! I started making these in the winter when I needed something warm and comforting in the morning and it really hits the spot! Much more satisfying than a cold bowl of cereal and easier to eat than a warm bowl of oatmeal. Thanks for the smoothie recipe! My husband loves banana so I’m sure he would enjoy that in the morning. I have all of the ingredients already too! Perfect. 🙂

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