Breakfast is a huge challenge during the school year.
I want my husband and kids to eat a hot, nutritious breakfast. But with one child leaving at 7:00, one child leaving at 7:30, a husband leaving at 7:45, and the last child leaving at 8:30, sitting down together for a hot breakfast isn’t a feasible option.
Furthermore, cooking breakfast for my youngest, who leaves at 7:00, would mean I’d have to get up awfully early. It’s not going to happen.
If you’re in the same situation I am—and even if you’re not—you can serve your family a healthy hot breakfast in the morning!
With egg muffins!
Why Egg Muffins?
Egg muffins are a staple around our house. They’re easy to make, and they freeze really well. In the morning, just pull out 1-2 egg muffins for each child and microwave 60 seconds per muffin.
My latest egg muffin creation is the spinach and goat cheese egg muffin. My favorite omelet contains spinach and goat cheese, but since omelets are time consuming to make in the morning, I turned my favorite omelet into a muffin.
Fresh spinach is packed with nutrients like folate, vitamin E, and vitamin K. These nutrients can help prevent brain problems like dementia.
In fact, a 2006 Neurology study showed that “eating three servings of leafy green, yellow, and cruciferous vegetables a day can delay cognitive decline by 40%.”
Getting that many leafy greens into a child’s body during the day isn’t easy! That’s why I like to start my kids with leafy greens in the morning.
It can be difficult to get kids to eat leafy greens like spinach. I love to hide them in foods like egg muffins. The eggs and goat cheese somewhat mask the taste of the spinach, making it more palatable for younger kids.
Why Goat Cheese?
Why not use a more conventional cheese, like cheddar?
Well, you certainly could if you wanted to. I love goat cheese, though, because it holds together as the muffins cook. When you bake goat cheese in egg muffins, it doesn’t melt into one big, eggy-cheesy bite.
Instead, the goat cheese melts separately from the egg. When you bite into the egg muffin, you find pockets of goat cheesy goodness hidden inside. And I like to taste the separate flavors in this muffin!
Also, goat cheese is loaded with calcium, vitamin A, vitamin K, phosphorous, niacin, and thiamin. It’s also easier on the digestive system than cheese made from cow’s milk. It’s almost like a multi-vitamin in a muffin!
If you’re struggling with ways to start your family’s day with a protein-packed, brain-boosting breakfast, try the egg muffin! It’s versatile, easy, and a fun food kids will eat!
Ready for the recipe? Let’s go!
2 Tbsp cream (or use milk)
1/2 tsp. salt
1/4 tsp. pepper
2 cups fresh baby spinach, packed down a little
1/2 cup goat cheese
- Preheat oven to 350°. Grease a 12-cup muffin tin.
- In a large bowl, whisk eggs with cream or milk. Add salt and pepper and mix well. Gently stir in spinach.
- Crumble goat cheese into egg mixture. Mix gently until cheese is mixed in well.
- Fill each muffin cup in the tin with 1/3 cup egg mixture.
- Bake egg muffins for 20-25 minutes until a toothpick inserted into the center comes out clean.
- Let rest in pan 10 minutes before removing, if you don’t want the muffins to fall.
- To freeze: Lightly grease a cookie sheet. Place egg muffins on top of cookie sheet and freeze until muffins are solid. Store frozen muffins in a labeled plastic Ziploc bag in the freezer. In the morning, just pull out as many as you need, and keep the rest in the freezer.
Need some more tasty, kid-friendly breakfast ideas?
Check out our cookbook Brainy Breakfasts – it’s filled with over 40 grain-free, brain-fueling breakfast recipes to keep things new and exciting! It’s available as a downloadable or softcover book. You won’t run out of healthy, tasty breakfast recipes anytime soon with this cookbook ?
Lynnae McCoy blogs at LynnaeMcCoy.com. She is passionate about teaching women to use their resources well, so they have more to pour into serving God and serving others. You can follow her on Facebook and Pinterest.