Iâ€™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 Iâ€™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 dinnerâ€¦on the daily. I worry about how the foods Iâ€™m eating will show on my hips and thighs. Food is a part of my money stress, health stress, time stress, and disorganization stress. Foodâ€¦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. Iâ€™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 Iâ€™m going to make these again next week for the kids and substitute Cascadian Farms granola cereal for the almonds. Iâ€™ll feel much better sending them off to school after eating these, than what they have been eatingâ€¦which I will not divulge because itâ€™s rather embarrassing.
The egg muffins were super easy to make and you can use any â€œfillingsâ€ 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.