I could live on breakfast food. No, really, who doesn’t love breakfast for dinner? I remember, when I was growing up, when mom said we were having breakfast for dinner it was like Christmas morning! Pancakes and eggs, sausage, toast and jelly. I loved watching the butter melt on my pancakes. Personally, I am a dipper when it comes to syrup. Always have been. I didn’t like my pancakes soaked in syrup. It also allowed me to try different flavors of syrup. Remember Smuckers strawberry? Man that was good.
Fast forward to now. Geez, no wonder I weighed 200 lbs. It was my comfort food as I grew up and made breakfast for dinner A LOT! Quick, easy and cheap for a college student. If I had the time to look up the ingredients for the breakfasts I ate, I am sure I’d be abhorred by the toxic poison in it. No wonder my gut had issues and I lived on Malox and Mylanta one summer. Oh the things we learn as we gain wisdom.
I am not going to take away the “wonderfulness” of breakfast for dinner for you, just add healthier options. Also, since we love it and it’s easy, these are bountiful enough to take for lunches or use as snacks for on the go.
Egg Muffin Ingredients:
Assorted veggies: spinach, peppers, onions, garlic, zucchini, squash, etc:
Optional ingredients: small cheese cubes, crumbled bacon
Salt and pepper and seasonings to your liking
Directions: Oven 350
Have muffin pan lined with silicone muffin liners (no need for spray with these babies)
Sautee veggies except spinach, drain. In a big bowl, crack and whisk a dozen eggs. Add cottage and blend with an immersion blender. (I love my immersion blender). Add seasoning to your liking. Add veggies and hand stir. Place spinach leaves around the bottom and edges of liners. Fill to 2/3 if adding cube if cheese and bacon.
Bake in oven approximately 15 minutes. Place on plate and add diced avocado on top and hot sauce as you like. Let the rest cool and you can take to work as a snack or eat in the car on the way to your workout or on your way to kids practices or games.