Breakfast Muffin

So I have taken a break from this for a while in order to master some of my Photoshop skills. I got it for Christmas and wasn’t prepared to post something until I was proud of the photos! I also had my wedding, which was truly the most amazing day of my life. My wonderful husband, both our families, and all of our friends made it a perfect day to remember. After that we had two perfect weeks in Kauai, Hawaii. I’ll be sure to talk about it for weeks to come because the food we had there was so inspired that I’ve start making so much more food with pan-Asian and Hawaiian influences. The biggest problem I’ve been having since my return is that I seem to wake up late and go to Dunkin’ for breakfast every morning. Definitely not healthy, especially after I spent the past 3 months working hard to lose weight. So I decided to make a breakfast I can heat in the microwave in the time it takes me to get dressed. I found these breakfast muffins and it was the solution to all my breakfast woes. Unlike a traditional muffin this is carb free! It has eggs, veggies, and sausage for a nice fast breakfast that’s pretty healthy. I got the recipe from kalyn’s kitchen. One of the most fun parts of this is you can replace things to make it a favorite for you and your family.

BreakfastMuffinFinished

For the Breakfast Muffins you need:
12 eggs

1/2 red bell pepper

1 package pre-cooked sausage

2 tablespoons chives

salt and pepper to taste

(optional: cheese, and other spices, I added cayenne)

EggMuffinIngredients

Preheat the oven to 350 degrees and spray a muffin tin with pam, heavily or use silicone muffin tins.

To start with chop the sausage (you can also use pre-cooked bacon or ham), the 1/2 bell pepper (or other vegetable you like), and 2 tablespoons of chives. You would put in your other vegetables or cheese here.

EggMuffinChop

Next layer the muffin tins starting with the meat, then vegetable, and finally with the chives.

BreakfastMuffinTins

Next crack 12 eggs into a bowl. Add salt, pepper, and your other spices and whisk together.

EggMuffinEgg

Then ladle the egg mixture into the tins until they are filled almost to the top. Put them in the oven for 17 minutes.

EggMuffinpsPrepped

Once they are done they may be all puffed up from the egg and deflate, that’s normal. You can store these in your fridge for a week and you can heat them up in 45 seconds in the microwave. There’s nothing faster for breakfast in the morning that lets you get some veggies and protein in your system.

BreakfastMuffinFinished

Enjoy this quick and healthy start to your day and remember to always live and let’s create!

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