Do you know what my biggest struggle has been as the kids have returned to school this week?
Waking up and getting EVERYONE moving extra early after a summer of sleeping in! Since birth, my two have been early risers and it took until kindergarten just to get them to sleep until 7am. Something switched in their brains this summer and they both took to sleeping in until 8 or 9 – fantastic until school starts, and with it the 6am wakeup call.
I don’t know who is having a more difficult time – them or me. Either way, it means that I need to simplify the morning routine. Thankfully, I made a batch of yummy ham and cheese egg muffins over the weekend and they are perfect for a quick breakfast on the go! Thirty minutes to make, and thirty seconds to reheat – you can’t beat that. Half the time I don’t even get to eat as I’m caught up getting everyone out the door, so these are perfection as they are portable and easy to eat on the run – and really delicious.
These don’t look fancy (if I loaded these up with the herbs I like, the kids might shy away) but they taste amazing!
Another quick addition to the manic morning breakfast routine are these NEW Quaker® Real Medleys® Yogurt Cups – a delicious blend of yogurt and multigrain granola with real fruit and crunchy nuts. I found these in the cereal aisle at Walmart when I popped in to re-stock my pantry before the start of school. Yes, you read that right: yogurt in the cereal aisle!
These are filled with real ingredients that offer quality and convenience, perfect for a busy morning or in between homework and after school activities. With 25 grams of whole grains and 10 grams of protein and a half cup of milk, these yogurt cups are so satisfying – you’ve had nothing like this before! And it couldn’t be easier – just add a half-cup of COLD skim milk (it has to be cold – it won’t activate with warm milk) and they’ve even put a convenient line in there so no measuring required. Then stir, and eat!
Crunchy, cool, yum! I found that the creamy/crunchy combination of granola, real fruit and yogurt, which has just the right amount of sweetness, pairs perfectly with the savory aspects of my egg muffins!
These egg muffins couldn’t be easier to make. Start out by preheating your oven to 350ºF. Take your standard 12-cup muffin tin and grease the cups well (I’ve used both solid coconut oil and regular canola oil – both worked well.) My kids really like a basic ham and cheese egg muffin.
In a mixing bowl, whisk 8 eggs. Add a dash of milk and salt and pepper to taste. You can add a dash of tabasco sauce, too – the kids won’t know! Distribute the diced ham equally between the muffin tins. Carefully pour the egg mixture over the ham, again, distributing equally. Top with the shredded cheese.
Pop the muffin tin in the oven and bake for 20-22 minutes. When finished, allow to cool for five minutes before removing from tins. (If needed, loosen by running a knife around the outside of the muffins.)
Serve immediately! If any of these delicious muffins remain, wrap individually in plastic wrap. They will keep for 3 days in the refrigerator. To serve, just unwrap and put in microwave for 30 seconds on 80%. They can also be frozen: to serve, thaw overnight in the ‘fridge and reheat per the instructions above.
This is such a flexible recipe, too – they taste great with chopped cooked bacon, sautéed spinach or red peppers, tomatoes, shredded zucchini, and you can mix up the cheeses from feta to cheddar to mozzarella. The possibilities are endless! I also like to add in freshly chopped herbs to give it a zing, but this batch was geared towards my kids’ tastes.
But: the other great thing about this recipe is that since you are making individual servings, you can vary what add-ins you put in the muffin cups to suit the different tastes of your family, just like Quaker Real Medley Yogurt Cups offer three different taste combinations: Apple Cinnamon, Strawberry Almond and Raspberry Pecan.
These easy egg muffins are a delicious way to start the morning! Make a batch and have a few days' breakfasts covered!
The recipe can be switched up easily and because you make individual muffins, you can add vary the add-ins to meet the tastes of everyone in the family!
- 8 eggs
- 1-1/2 C diced ham
- 1 C shredded cheese (your choice)
- splash of milk
- dash of tabasco sauce (optional)
- salt & pepper, to taste
- Preheat oven to 350º.
- Grease a standard sized 12 cup muffin tin. (Both canola oil and coconut oil worked well in this recipe.)
- In a medium size bowl, beat the eggs.
- Add a splash of milk and a dash of tabasco sauce, if desired.
- Season to taste with salt and pepper.
- Place equal amounts of the diced ham in each of the muffin cups.
- Carefully pour the egg mixture over the ham.*
- Sprinkle equal amounts of the shredded cheese on top of the egg mixture. (I gently pressed down so that some of the cheese sank into the egg.)
- Bake in oven for 20-22 minutes. Remove and let the egg muffins rest in the pan for 5 minutes to cool slightly.
- Gently loosen around the edges with a butter knife (if necessary) and enjoy!
- *If you opt to add any extra ingredients, place them on top of the ham at this point.
- These egg muffins will keep in the refrigerator for up to three days or can be frozen for up to a month. Allow the muffins to cool completely, then wrap individually in plastic wrap. If freezing, place muffins in a freezer storage bag.
- To serve refrigerated muffins, simply unwrap, place on a microwave safe plate and reheat - we heated 2 muffins for 30 seconds at 80%.
- For frozen muffins, thaw in the fridge overnight and follow directions above.
Let me know if you try these easy egg muffins to kick off your school day, and I want to know: what tips do you have for a satisfying breakfast for these on-the-go mornings?
Want to learn more? Download the Blippar app from your Apple or Android store to scan your package and receive information tutorials on Quaker Real Medleys Yogurt Cups.