Italian Egg Muffins

Our household has loved summer; we’ve been hiking, swimming, and just plain out relaxing a lot. Transitioning into eating healthier has been hard on me in these summer months,though, because it’s meant extra work and extra meals. As a whole family, we eat pretty balanced. We also eat processed foods often enough. Personally, I’m not cutting them out completely-nor do I feel it’s necessary to cut out the flavored rices, cereal, or snack bars the kids eat. I do however want to make sure I’m eating less processed.
One of the hardest meals for that has been breakfast. My kids love what I call “sugar cereal”. It’s pretty much all the cereal that contains more sugar than anything else. They would eat it for every meal of given the option…so I let them eat it for breakfast and call it compromise.
Even with the slow days of summer, our breakfast times can be a little chaotic. The husband works nights and needs to sleep in. The littlers want attention and the older kids all want their cereal. I needed something for on the go in the morning; something I could make the night or day or week before and just pop it in my mouth come breakfast time.
With that in mind, I created Italian Egg Muffins. 
I know some people have eaten egg muffins before, but these are ones made with the intention of taking on the flavors of Italy-or the Americanized flavors of Italian food. They’re so easy to make and work for breakfasts or snacks-only about 200 calories each!

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What You Need: 

-9 Eggs

-2 cups of spinach

-1/2 cup of basil

-1 cup of milk

-1 cup of Parmesan cheese

-2 TBS of garlic

-Salt and Pepper

-Large muffin tin pan

-Non stick spray

-1 cup measurement tool

Italian Egg Muffin
And how to make it is so simple! I personally chose to chop the basil and spinach up finely, so they were small bits as I ate the muffins. You could easily put in whole leaves if you so choose.
First things first, preheat the oven to 400 degrees
Mix all the ingredients in a large bowl and whisk together. Spray the trail thoroughly-you don’t want the finished product to stick! Measure about a cup of the mixture into each of the six muffin holders in the tray. Then bake for about 30 minutes.
Then, voila! It’s ready to eat after those thirty minutes of baking. Each muffin is only about 175 calories, so I preferred to have two for breakfast or one for an on the run snack. The flavors tasted great with Sriracha or hot sauce on them as well!
What’s your easy morning go to breakfast?


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