My little one has always been a good eater, I’m lucky and I know this lovely fact. Breakfast is no different but there was always this need to literally have the exact same thing every morning – 3 mini pancakes, fruit and yogurt. I really hated the fact that I was feeding my kid yucky microwave pancakes every morning and tried making her french toast with the best organic eggs and wheat bread. The response to the french toast was NO. How about I make blueberry pancakes since I have a connection to the very best blueberries in the tristate? The response to the gluten free blueberry pancakes was okay for the first few days then she went back to the yucky pancakes.
Just recently we have been saying NO to the pancakes, win for mommy! But crap, what do I feed her now?
This morning we tried Fruit-O’s and milk. A real bowl of cereal and milk for my big girl!
I think it is safe to say that Fruit-O’s and Milk was a big HIT for my little bed-head girl this morning. I do think it is funny that she automatically knew to just tip the bowl to finish the delicious milk at the end of a nice bowl of cereal.
What do you feed your growing toddler for breakfast? I’m assuming this won’t last long and I’ll need more ideas fast!
I have now made this recipe twice; once the morning before running the Cincinnati Flying Pig half marathon and now once to bring into the office to share as my birthday brunch treat. After posting pics of these beautiful and delicious egg muffins I received an overwhelming request to share the recipe. Side note, I have decided to become a health coach and this recipe is “lean and green” friendly for the optimal health program that has helped me lose almost 30 pounds in just two and a half months. Here we go!
What you need:
- 2 cups Eggbeaters (1 lean)
- 4 oz Mozz cheese (1 lean)
- 1/2 cup Mushrooms (1 green)
- 1 cup Spinach leaves (1 green)
- 1/2 cup Red peppers (1 green)
Preheat oven to 350 degrees. Dice mushrooms, spinach leaves and red peppers. Mix Eggbeaters, cheese, all veggies (feel free to add more). Spray muffin tin with butter/oil then fill each muffin cup evenly with egg, cheese and veggie – I used a 1/2 cup measuring cup to evenly fill. Each cup should be about 3/4 full.
Bake at 350 degrees for about 25 minutes. When the muffins are done, loosen them with a knife before taking them out of the muffin pan. Remove from muffin pan and let cool for about 20 minutes on wire rake before transferring into the refrigerator or freezer. Muffins will keep in the refrigerator for about a week within freezing. Egg muffins can be frozen and reheated. For best results, thaw in the refrigerator before reheating. Microwave on high about 2 minutes to reheat 2 muffins.
I’ve never had a muffin right out of the oven but instead I have put in the fridge and reheated the next day and it tasted yummo! Perfect for a baby shower, bridal shower or even great for a quick breakfast throughout the busy work week.
***Notes about Lean and Green Servings:
This full recipe is 2 lean servings and 3 green servings. You can enjoy 6 muffins in 1 day for 1 full lean and 1.5 green serving (great to eat with a salad at brunch for the extra greens). Just remember to incorporate 1,5 more green servings and 2 Healthy Fat servings to complete your Lean and Green for the day.
Recipe is slightly modified version from New Beautiful Me