A protein packed, savory, on-the-go breakfast that can easily be customized however you like! These Breakfast Egg Muffins can be thrown together in about 30 minutes.
What a week! Due to the holidays and the fact that I began to come down with the flu the day after Christmas, I’ve been mostly quiet on the blog this week. My husband has joined me with the flu symptoms, and we will both be glad when we don’t feel so crummy anymore! I was looking at the news this morning and saw that the flu virus is taking hold of our country right now. The weather isn’t going to help much, as it is forecast to be cold all through next week, even getting down in the 30s here in sunny Florida! (That probably sounds warm to those of you who live in colder areas, but we don’t often get a whole week of 30 degree temperatures down here.) Usually I would be excited about the upcoming winter weather, but when I’m running a fever and have a sore throat, all I want to do is curl up in some blankets and shiver.
I’m guessing that we won’t be doing much celebrating for New Year’s if we’re still sick, so I haven’t been thinking much about party foods the past few days. A lot of my fellow food bloggers are still posting fun dessert and appetizer ideas on Instagram, but that’s kind of the last thing I want to think about right now. I’ve had my fill of “holiday foods” and am ready to get back to my regular routine. It’s always important to generally stick to a healthier diet, but it’s even more important to eat nourishing foods when you’re sick. I’m one of those weird people who actually experiences an increase in appetite when I have the flu, and I have been eating nonstop ever since I started getting sick on Tuesday evening. Maybe my body burns extra calories trying to get better? I’m not sure, but I do know it’s important that the foods I’m eating are good for me as I try to recover.
In light of all that, today I’m sharing these nutritious and protein filled Breakfast Egg Muffins.
I like these because they are delicious and can be easily customized to your preferences. Don’t like cheddar? Try a different kind of cheese. Want to add some meat? Throw in a little bacon or ham. Love veggies? Try adding some peppers or broccoli.
Enjoy and I hope you all have a good weekend!
Breakfast Egg Muffins
- 8 eggs, beaten
- 1 cup shredded cheddar cheese
- 1/3 cup skim milk
- 2 teaspoons dried chives
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
Preheat oven to 375 degrees Fahrenheit. Grease 1 dozen muffin cups and set aside.
Combine all ingredients in a large bowl and whisk until well blended. Using a scoop or spoon, distribute mixture evenly between 12 muffin cups (fill each cup about 3/4ths full).
Bake for 20 minutes or until set and edges are turning golden. Let cool slightly before serving. Serve warm.
~K in the Kitchen