Breakfast is the best. It is absolutely my favorite meal, well other than brunch. But of course part of the joy of brunch is that you can eat breakfast...and steak...and shrimp. My breakfast used to be a variety of easy go to foods. Granola with yogurt and fruit. Oatmeal. Peanut butter on a multi-grain waffle. All of these are tasty and healthy breakfast options. These days however, I am eating paleo. That means no granola (unless I make it special. Stay tuned for a post on that). No yogurt. Frankly, no to everything I previously ate for breakfast.
My breakfast is currently eggs, meat and veggies. I must say I love it. I feel filled up and don't get hungry and even better I feel like I am indulging by having bacon. The only problem with this plan is that each morning I am making breakfast while trying to get out the door with bottles, lunches and babies in tow. Thus I am usually scarfing down my breakfast in a quick, unhealthy amount of time.
I've known of the existence of egg muffins for awhile now and way back when I've even made them, but not recently and not with cheese. Despite my reservations it was time to bite the bullet and finally make breakfast easier, so more time could be spent playing with the kiddos before work and not frying eggs. What was going into my first egg muffins? What I had in the refrigerator of course (A common theme when I make my own recipes). Kale and Trader Joe's Maple Chicken Sausage. Easy, tasty, filling and now my breakfast is ready to go for the rest of the week.
Yield: Serves 4 Prep Time: 10 minutes Cook Time: 20 minutes
My breakfast is currently eggs, meat and veggies. I must say I love it. I feel filled up and don't get hungry and even better I feel like I am indulging by having bacon. The only problem with this plan is that each morning I am making breakfast while trying to get out the door with bottles, lunches and babies in tow. Thus I am usually scarfing down my breakfast in a quick, unhealthy amount of time.
I've known of the existence of egg muffins for awhile now and way back when I've even made them, but not recently and not with cheese. Despite my reservations it was time to bite the bullet and finally make breakfast easier, so more time could be spent playing with the kiddos before work and not frying eggs. What was going into my first egg muffins? What I had in the refrigerator of course (A common theme when I make my own recipes). Kale and Trader Joe's Maple Chicken Sausage. Easy, tasty, filling and now my breakfast is ready to go for the rest of the week.
Kale and Sausage Egg
Muffins
Yield: Serves 4 Prep Time: 10 minutes Cook Time: 20 minutes
Total
Time: 30 minutes
Ingredients:
One
Package Chicken Sausage (could use turkey if you like)
8 whole eggs
1
bunch of Kale
Salt
and pepper, to taste
Directions:
1.
Preheat the oven to 350 degrees F. Cut sausage into 1/2 inch pieces. In a
medium skillet, brown the sausage pieces on medium-high heat. Cook until
sausage is brown all the way through. Chop kale and toss in the skillet until
it is cooked. Set aside.
2.
In a large mixing bowl, whisk eggs. Season with salt and pepper, to
taste.
3.
Grease 8 muffin tin cups with cooking spray or line cups with paper liners.
Distribute kale/sausage mixture into the muffin cups. Pour egg
mixture evenly into the muffin cups.
4.
Bake egg muffins for 20 minutes, or until the muffins are firm in the center.
Remove from oven and gently go round each egg with a butter knife. Serve warm.
Great
news! You can store the egg muffins in the fridge for 3-4 days and reheat
them in the microwave.