On Time-Saving Tuesdays, it’s rare we ever write about breakfast because breakfast ends up being so rushed. But I suppose that’s what Time-Saving is all about! So today we’re talking breakfast. And most specifically, the attempt to get protein-packed eggs into our weekday routine.
Breakfast is the meal that sets the stage for the rest of the day. I generally need to have some protein every day with my breakfast just to make sure the rest of my day isn’t spent in a state of “starving.” But really, that’s hard because there’s only so much yogurt a girl can eat (though don’t get me wrong, I love yogurt).
I love eggs, but it seems with a job and a blog, plus fitness goals, a new puppy (day after tomorrow!!!), and a house to keep; my mornings end up being quite harried. With that, eggs often feel out of the question time-wise. Then I found egg muffins!
Egg muffins are the solution to harried, protein-wanting professionals’ breakfast plans. They are easy, grab-n-go breakfasts and the kicker is: they freeze well!!!
After you bake a batch of these, pop them in the freezer and defrost one any time you want a protein-packed, easy, time-saving breakfast. So here’s to Time-Saving Tuesdays and less-frantic weekday mornings.
Happy Cooking!
- 18 Eggs
- ½ Turkey Kielbasa, Chopped
- 4 oz. Sliced Mushrooms
- 1 Small Bag Organic Spinach
- ½ Bag Shredded Mexican Cheese
- ½ Yellow Onion, Chopped
- Preheat Oven to 350 degrees.
- Spray each Muffin tin with Pam or something similar.
- Spoon enough egg mixture into each tin until it is ⅔ filled.
- Bake for 20-25 minutes or until the muffins have puffed up out of the muffin tins.
Leave a Reply