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:
- 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.
- Preheat the oven to 350 degrees.
- 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!
- Coat a muffin tin well with non-stick spray. Add enough egg to fill about 1/3 of each muffin cup.
- This is where you can customize your egg muffins! These are my top two favorite ways to fill my egg muffins:
- Egg Muffin Combo #1: cheddar cheese, steamed chopped broccoli, cooked diced ham.
- Egg Muffin Combo #2: mozzarella cheese, cooked ground sausage, sautéed yellow onion, oregano.
- Using whatever ingredients your heart desires, fill another 1/3 of the each muffin cup with your filling mixture.
- 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.
- Place the egg muffins in the oven until cooked through. The eggs will have puffed up and won’t have a wet center.
- 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.
- 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.
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!