Since the birth of my second baby girl I find that we eat out and do takeouts more often than when we were a family of three. Gone are the days when I would plan our meals for the week and stick to cooking them. Lately, I have found myself revisiting the kitchen but whipping up more quick and easy dishes. I’m taking baby steps back into the kitchen and my family is loving it. With my busy curious toddler I’m all for the set it and forget it vibes in the kitchen. So here’s one of my favorite recipes, it is quick, easy and makes a perfect hit for any day of the week! 

Breakfast Egg Muffins

We usually eat eggs for breakfast. There are so many ways to enjoy eggs and this 2 in 1 breakfast egg muffin recipe will surely have everyone saying yum! 

  1. Spinach Cheddar & Mozzarella
  2. Spinach Turkey Cheddar & Mozzarella

Base ingredients

  • 10 large eggs
  • 1/4 cup milk
  • 2 slices of multigrain bread*
  • Salt and pepper, to taste

 

 

Spinach | Cheddar | Mozzarella:

  • 1/2 cup fresh spinach, roughly chopped
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup shredded mozzarella cheese

 

Spinach | Turkey | Cheddar | Mozzarella:

 

  • 1/2 cup deli turkey, chopped
  • 1/2 cup fresh spinach, roughly chopped
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup shredded mozzarella cheese

 

*This step is optional but good for adding fiber. First you take two slices of multigrain bread, cut slices into half, gentle flatten with a rolling pin and press individual slices into four of the muffin cups.

 

Instructions 

  • Preheat oven to 375 degrees. Lightly spray a 12-cup muffin tin with nonstick oil spray.
  • In a large bowl, combine eggs and milk, whisk well. Season with salt and pepper, to taste.
  • Add egg mixture halfway up into each greased muffin cups.
  • Divide the 2 topping combinations into 6 muffin cups each.
  • Bake for 15 minutes.
  • Enjoy!

 

Until next time!

Mommi Roxanne