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Breakfast is such an important meal.  A good healthy breakfast gets your body going and gives you the energy you need to be most productive.  That said, breakfast can also be one of the most easiest meals to miss since we are so often in a rush to go about our days – and who doesn’t love a few extra minutes in bed each day?

Today, I’m sharing a recipe for a simple make ahead breakfast that I was introduced to by a friend back when Little was born.  We were so fortunate to have great friends who brought over not only dinner for us in those early days, but also breakfast foods to keep us going as well.  I still cook and eat these spinach and egg muffins regularly.  It’s a great recipe that is so versatile and can be made to almost anyone’s tastes.  If you like eggs in the morning, but not the hassle of cooking every morning, this is the breakfast recipe for you!

Spinach and egg muffins - a great, healthy breakfast you can eat on the go!

Ingredients

  • 10 large egg – this will make a dozen muffins
  • 1/4 cup milk
  • 1 lb ground sausage (you could also do less, but I just cook the whole roll)
  • 1/2 bell pepper, optional
  • 4 cups uncooked spinach (this is an estimate, I really just get a big hand full)
  • Just a little cheese
  • Black pepper to taste

*You can also add any other ingredients that you would cook in an omelette for example – maybe sub the sausage for ham or bacon – add some mushrooms, cooked onions, etc.  There are so many options!

Note – the muffins pictured here are just spinach, milk, cheese, and eggs.  I didn’t add any meat to these.

 Directions

  •  Pre-heat oven to 350 and grease muffin tin
  • Cook sausage on stove top.  Once cooked thoroughly, drain.  Don’t put all that grease in your egg muffins.
  • Using a food processor, chop spinach into small pieces
  • Chop pepper into small pieces
  • In a large mixing bowl, whisk together the eggs and milk.
  • Add other ingredients and mix well.
  • Use a ladle to fill muffin tin with mixture and sprinkle with just a little cheese.
  • Cook for 20-25 minutes until the center of the muffins are not liquid.  (You’ll be able to tell that the center is not too squishy or jiggly – this means the egg is cooked through)  I usually leave them in for about 23 minutes.

Cooked muffins can be stored in the fridge for a week in an airtight container or wrapped individually and frozen.  To reheat, simply stick them in the microwave for about 30 seconds and you’re good to go.

Start your day with a healthy breakfast. These spinach & egg muffins are perfect for on the go. Make them ahead and freeze them for later!
As a side note, no matter how well I mix the spinach in with the eggs before cooking, it always ends up on the top making these muffins look a little like something from Green Eggs and Ham.  In fact, I’m considering making these for a Dr. Seuss themed party in the future.

It can be tough to get a healthy breakfast on the table in the mornings and these have been a great way for me to be sure to start my day out in a healthy way.

What about you?  What are your favorite go-to breakfast meals?

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