Whether or not you are a morning person, the eating portion of the AM weekday comes hard and fast. So much so in my household, that I joke with my friend Heather that I feel like I am being shot out of a cannon. We even have shortened our texts when we can’t talk, to “BRB CANNON TIME!”
It’s not that we are bleary-eyed and waking up late and rushing around to get our clothes on—quite the opposite. I’m usually up at 5am reading and my youngest lumbers in at 7am. We just like to hang out and not feel rushed. We do WORDLE and we sing songs and look up random things inspired by our respective dreams. But then, sadly, it's time to get moving.
To get from bed to car when you have a kiddo involves no less than ten moves (don’t fight me, I’ve tracked this) and eating can be a real slog if you haven’t planned ahead. This is why I am going to give you the recipe for my “Egg Muffins.”
Egg Muffins are cheap, Egg Muffins are easy, Egg Muffins can be made the night before and will last for days. Below is my favorite recipe made with odds and ends I had in my fridge. These have a touch of cream but you can use milk or water. In general, you should be able to use any languishing meat or veggies in your fridge.
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Egg Muffins
Serves: 4-6
Cooking Time: 25 Minutes
Ingredients:
5 Eggs or egg whites
1 Scallion
2T. Calabrian chiles
A Splash of cream (or milk or water)
2T of Parmesan
Salt & pepper
Six Muffin liners
Directions:
Scramble eggs in bowl and pour into six muffin liners.
Sauté veggies in pan and divide into each muffin liners.
Stir in parm, cream, salt, and pepper into muffin liners.
Bake at 350 for 25 minutes or until set.
Store in fridge for up to a week and microwave to warm.