Simply Healthy Family: Breakfast "eggie muffins"

23.5.10

Breakfast "eggie muffins"






makes 12 muffins


Ingredients:


8 ounces turkey or chicken breakfast sausage, removed from casing

1 teaspoon cooking oil

8 ounces mushrooms, sliced

1/2 cup thinly sliced onion

1 cup spinach leaves, chopped small

1/2 cup red bell pepper, chopped small

1 cup shredded Swiss cheese

1 teaspoon freshly ground pepper

8 eggs

1 cup 1% milk


* Use whatever veggies you have on hand. Try to use a variety of veggies to introduce your kids to them in a fun way. Red bell peppers have been a hard veggie to get my little ones to eat. I just keep adding them to meals again and again. Sometimes they eat them without a fuss, sometimes after trying them... again, they still pick them out. After seeing them over and over, they now know what they are. My 5 year old recently informed my 3 year old that red bell peppers are NOT spicy, they are good for you and will make him strong like daddy. Ahhhh, perseverance pays off eventually!






Preparation:

*When I made these, I sprayed the muffin tin generously with cooking spray. Big mistake! It took forever to clean out the tin. Next time I will definitely be using muffin/cupcake liners! These were really very yummy, and the kids were happy to eat something that they made "all by themselves".


Position rack in center of oven; preheat to 350°F. Line a muffin tin with muffin liners.

Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes.
Let your kids whisk the eggs and milk in a their own medium bowls. Divide the egg mixture evenly among the prepared muffin cups.

Put chopped veggies in little bowls. Give your children a Tablespoon for scooping and sprinkling veggies into each cup. My kids love creating their very own "eggie muffins". Sprinkle shredded cheese on top of each eggie.

Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Use a spoon to scoop the eggies out of pan.

* Serve with avocado slices to get your MUFA!!! Monounsaturated fats are "good fats", essential to a healthy diet. You've probably heard about them lately as aiding in the loss of belly fat. They also help lower your glycemic index when eaten before a meal. They also lower your bad cholesterol and raise your good cholesterol. They are good for your heart and circulatory system.

Nutrition Info

based on eggs, milk, cheese, turkey sausage and spinach.

Per eggie: 90 calories; 5 g fat (2 g sat, 1 g mono); 105 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 9 g protein; 0 g fiber; 217 mg sodium; 108 mg potassium.

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3 comments:

  1. Kids in the kitchen :-) How fun! These eggie muffins are a great alternative to omelette for an awesome breakfast!

    ReplyDelete
  2. These are quick, easy, good-for-you (if eggs are from free-range chickens) and delicious.

    ReplyDelete
  3. Kids in the kitchen :-) How fun! These eggie muffins are a great alternative to omelette for an awesome breakfast!

    ReplyDelete

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