My kids go back to school tomorrow and it’s never a dull moment in the morning. You’ll need to whip up something protein-packed for breakfast that’s ready to eat in a few bites. Of course, I want it to be nutrient-packed and tasty. Immediately, I think of eggs. This breakfast recipe is perfect for this month’s Recipe Redux:
Rise and Shine with a Savory Breakfast
“The trend of protein-packed breakfasts is catching on…and back-to-school time is looming. This month, show us new healthy takes on eating savory or dinner-inspired dishes for breakfast.”
I love egg muffins. They are super easy to make, plus you can make them plain Jane or jazz them up with veggies, fruits, herbs, spices and cheese — and you have a creative, quick and healthy meal!
The best part about this is you just factor in one egg per muffin tin. Each egg offers 6 grams of protein for only 70 calories! Whisk with a pinch of salt and dash of pepper and a sprinkle of cheese and you’re all set.
Your kids may want to gobble ’em up plain. I love adding topping them with all sorts of tasty stuff even just a simple dollop of Dijon mustard or a spoonful of salsa makes a delicious statement.
Tomato Basil Avocado Egg Muffins
Makes 6 egg muffins
6 large whole eggs
1/4 grated Parmesan cheese
pinch of salt and black pepper
4 large basil leaves, julienned
1 Roma tomato, thinly sliced
1/4 avocado, sliced
Preheat oven to 350 degrees.
Whisk eggs in a small bowl with cheese, salt and pepper. Pour into muffin pan, filling each one almost to the top.
Place in the oven for about 20 minutes. Check after 15 minutes and remove when muffins are browned and cooked through. The eggs will rise in the tins as they bake.
Turn them out onto a cooling rack. Allow to cook for a minute. Place on a plate and top each one with a tomato slice, bits of basil and a slice of avocado. If desired, add a dash of grated cheese on top. Enjoy!