I’ve come to the realization that FOOD causes a lot of my every day stress. I worry about the food budget (second largest expense we have each month). I worry about if I’m feeding my family healthy food. I worry about what food to pack the kids for lunch. I worry about what food is missing from the pantry or fridge. I worry about what foods need to be on my shopping list. I worry about what food to make for dinner…on the daily. I worry about how the foods I’m eating will show on my hips and thighs. Food is a part of my money stress, health stress, time stress, and disorganization stress. Food…the other F word.
But for some reason, breakfast has always been the toughest meal for me. I love a good breakfast, but I struggle with time in the morning and eating something healthy and filling. I’m either rushing out the door eating nothing, or grabbing something quick and unhealthy in the morning. Both options leave me starving less than an hour later. So this week I tried something different. I made these easy, healthy, protein-packed containers at the beginning of the week:
Egg Muffin ✔
Nuts & Berries ✔
My mornings were less rushed, I ate healthy, and I remained full until almost lunch time. My oldest has a tree nut allergy, so I think I’m going to make these again next week for the kids and substitute Cascadian Farms granola cereal for the almonds. I’ll feel much better sending them off to school after eating these, than what they have been eating…which I will not divulge because it’s rather embarrassing.
The egg muffins were super easy to make and you can use any “fillings” you have in your fridge. For this week, I had some leftover chicken sausage sitting in the fridge that I chopped up and added for an additional protein punch. I also sprinkled in some parsley and shredded cheese. Super easy, yummy and good for you. Enjoy!
Easy Egg Muffins
6 large eggs
1/4 cup milk
salt & pepper, to taste
Fillings of your choice (sausage, bacon, onions, red peppers, shredded cheese, etc.)
1. Preheat oven to 350 degrees. Spray a regular 12-cup muffin pan with non-stick cooking spray.
2. In a large bowl, beat eggs until smooth. Add milk, salt & pepper and any filling ingredients and mix.
3. Pour egg mixture into greased muffin cups about 3/4 full.
4. Bake for 20-25 minutes. Remove from oven and let cool before removing them from the pan.