Welcome to Serving Seven, a little mini-series I’ll do about how I feed our family of seven people, and find joy in it! These meals are so simple and quick that I’m going to type these articles whilecooking them. Keeping it short and sweet for you guys!
When I was freshly postpartum, I would prep a big batch of these on the weekend to make sure that I had a nutritious, high-protein, and low-effort breakfast option for busy morning. Now that another school year has begun, I’ve been meaning to prep some more! They can be stored in the fridge or the freezer, and they’re easy to customize, so the whole family is sure to love them!
Here’s what you need:
- a dozen eggs
- shredded cheddar cheese
- your choice of fillings (diced bell pepper, chopped spinach, and sausage crumbles are my favorites)
- salt and pepper
Here’s what you do:
- Preheat the oven to 350
- Chop any veggies
- Whisk eggs and season with salt and pepper
- Fill the muffin tin 2/3 of the way with the veggies/filling
- Add egg mixture until muffin tin is 3/4 of the way full
- Sprinkle with cheddar cheese
- Bake for twenty minutes
I like to make mine with chopped red bell pepper and spinach, and sausage crumbles. My younger kids like it with just cheese and sausage. Either way, you can’t go wrong!
If you freeze them, be sure to wrap them individually. They reheat for about 45 seconds in the microwave.
I hope you guys enjoy!
Step by Step Parenting 