I love to cook! I could cook all day long. It’s the clean up that really sucks!
But lately one of my biggest struggles with 2 under 2 is finding the time to feed myself. As much as I would love to fit into my skinny jeans, I keep reminding myself how important it is to eat enough and healthy choices because I am still pumping breast milk. And of course I need energy to run after these two rugrats.
By the time I am done with the morning routine of changing two sets of diapers (sometimes two sets of two lol), two sets of outfits, giving baby boy a bottle, feeding baby girl her breakfast, and finding time to pump somewhere in between, I hate to admit I find myself grabbing things that are easy to wolf down while I’m doing five other things. Granola bars, pop tarts, and ok maybe a cookie once or twice!!
I have always loved to try to freeze half of what I was preparing or cooking. This comes in handy when I run out of time to prepare a full out meal. Having back up meals in the freezer makes life easier to have a “lazy day” and still feel good about serving the family a good meal. This makes time to do something fun instead of spending extra hours in the kitchen. Screw cooking dinner, its movie night!
So, here is what is on the breakfast menu for today. Egg muffins!
I’m going to keep half in the fridge for the week and freeze the other half. This will stop me from grabbing something easy from the snack pantry when I am running around in the morning. Filling and wholesome!
I am writing the recipe for what I like in my egg muffins but feel free to add extra veggies, take out what you don’t like, or add some meat to make it extra tasty!
Egg Muffins
Makes 12 to 15 large muffins.
1. Preheat oven to 350 degrees.
2. Grease a muffin tin with cooking spray or butter. Set aside.
3. In a pan, heat 1 tablespoon of olive oil on medium to low heat. Toss in 3 cups of chopped mushrooms and sprinkle with salt and pepper to taste. Sauté for five minutes, stirring occasionally and set aside.
4. In a bowl whisk together…
12 whole eggs ( you can substitute with egg whites if you like )
1/2 cup of milk
10 ounce package of frozen spinach (or fresh spinach)
1/2 cup of shredded cheddar cheese
Add mushrooms
Sprinkle with salt and pepper to taste
5. Fill tins almost all the way to the top. Bake for 20 to 25 minutes until light golden brown.
Enjoy!!! Don’t forget to freeze some for a quick breakfast to go!
