It’s back to school time. And at the forefront of my brain is how to make our morning routine a little easier. There are many days we’re walking a fine line between being on time or an hour late. Having breakfast made is helpful. But having a breakfast we can eat on the go is even better. My solution, Ham and Cheese Egg Muffins.
In addition to setting out our clothes and packing our lunches the night before, having breakfast already made is very helpful. It’s just one less thing you have to think about in the morning. And I’ll be honest, there are days I don’t know up from down. At 5:30 in the morning I’m on autopilot.
This ham and cheese egg muffin is quick to prep. Thats’ partially why I like it so much. I can spend Sunday doing something else, like preparing dinner for the week or spending time with family. It’s also great because you can use it to get rid of the little bit of cheese or ham leftover in the fridge.
How does that happen anyway?
Of course, I am the main culprit of not eating breakfast in the morning (and almost being late) so having these in the fridge leaves me few excuses. Mix and match the ingredients and see what works for you. It’s a quick fix for the morning rush.
Ham & Cheese Egg Muffins
Makes 6 servings
- cooking spray
- 8 eggs
- 1/2 cup milk
- 6 slices ham
- 4 slices swiss cheese
- 4 ounces white cheddar cheese
- 1 cup of spinach
- salt and pepper to taste
Tools: whisk, large bowl, cupcake tin
Preheat oven to 350 degrees.
Spray cupcake tin with cooking spray.
In a large bowl whisk together eggs, milk and salt and pepper.
Chop ham and cheese and add to mixture. Mix with a fork until thoroughly combined.
Next add spinach to egg mixture.
*Hint: If using frozen spinach unthaw and squeeze water out before adding to egg mixture.
Spread mixture evenly among cups and bake for 20 minutes or until done.
Store in the fridge and reheat in the microwave. Yum. Hand held food. It always taste better when you eat with your hands!!