Start your morning off with these Breakfast Egg Muffins. They are easy to make and take less than 30 minutes to make.
School shopping has started with busy trips to the local mall and grocery stores for the latest school supplies and clothes. In just a couple of weeks, school will start back up and our hectic lives with evening activities and homework will just be the beginning. Dinners will be thrown together quickly and breakfast will hopefully be served before everyone scoots out the door.
These Breakfast Egg Muffins are the perfect recipe for a quick and simple breakfast that can even be made the day before. It’s also a great way to incorporate vegetables into their breakfast. The Egg Muffins are made with bacon but you can easily substitute with just sausage or leave them without meat. You don’t need biscuits or toast because these muffins really are a breakfast in one.
This past week I went to my local United Supermarket store to pick up the ingredients needed for this recipe. These ingredients included a block of Lucerne Monterey Jack Cheese (grating your own is so much better), Red River Farms milk, eggs, spinach, bell pepper and bacon. If you feel inclined you can also incorporate other vegetables that your family loves. All it takes is a quick mixing of those items in a bowl and off to the muffin pans to be baked. If your kids really love cheese you can always top it off with a couple more pinches to satisfy their own breakfast cravings. Just pour a glass of milk or orange juice and a cup of coffee for yourself for a perfect and easy pairing.
*NOTE: Red River Farms Milk is now the Lucerne Milk located at United Supermarket.
Preheat oven to 350 degrees F.
In a large bowl whisk together all the ingredients. Pour into a greased muffin tin and fill it 3/4 full.
Bake for 16-17 minutes or until knife inserted comes out clean.
Disclosure: This is a sponsored post on behalf of United Supermarkets. All opinions are my own and I appreciate your support on the brands that I love.