Mar 13, 2015

Easy Breakfast Casserole Muffins #recipe

Metro Detroit Mommy Blogger Theresa Walker - BeachBody Coach


The hardest meal of the day for me to make and eat something filling and healthy is breakfast!  I don’t have a lot of time; getting the kids fed and out the door is my first priority, so it has to be something quick and easy.  Pinterest is a great source for finding nearly any recipe you are looking for.  Here was the solution that I found for a fast, easy but delicious and filling breakfast any day of the week, ready in ONE MINUTE.





This recipe makes 12 muffins.  I like to do at least one batch, reserve a few in the fridge and freeze the rest.  Then, through-out the week I pull out a couple each morning, and microwave for one minute.  They re-heat from frozen perfectly.  And then you have a fast, protein-filled, hot breakfast even if you are in a time-crunch.  My kids even love these.
Ingredients:
  • 4-5 pieces whole wheat bread, torn into small pieces
  • 8oz of finely diced ham, I like John Morrell brand (you can also use sliced deli ham)
  • 1 cup shredded cheddar cheese
  • 9 eggs
  • 1 cup milk
  • 2 teaspoons ground mustard
  • 1 teaspoon ground pepper (or more or less to taste)
  • dried Parsley to taste
Instructions:
 
·         1) Preheat oven to 400 degrees.
·         2) Grease muffins tins well.
·         3) Press bread pieces evenly in muffin tins until they come about ½ to the top of the tin.
·         4) Sprinkle ham pieces evenly in each tin.
·         5) Sprinkle cheese evenly in each tin.
·         6) Whisk together in bowl, eggs, milk, ground mustard, and pepper.
·         7) Pour egg mixture evenly in each muffin tin.
·         8) Sprinkle dried Parsley to taste on the top of each muffin.
·         9) Bake for 15-18 minutes or until golden brown on top and cooked through the middle. 

·         Let sit for 5 minutes then remove from tins and refrigerate.  Place cooked muffins in sealed container in fridge, or in the freezer in air-tight container.  Re-heat wrapped in a paper towel.  From frozen it takes about one minute for two muffins, cut in middle to check for temperature.  From fridge it takes about 30 seconds to heat.  Each Muffin weighs in at approximately 115 calories.  You can also customize the recipe to your liking, if you don’t care for ham, you can use turkey, omit the cheese or bread and add extra egg or veggies.  Bon Appetite!! 

Theresa Walker 
Theresa is a wife and stay at home mother of 2 energetic boys, DJ (8) and Aiden (5). She has a bachelors in Communications and prior to being a mother she worked at Better Investing magazine in advertising and as a Corporate Account Manager. These days she is fortunate enough to spend time with her boys checking out all of the local fun there is to be had. She and her family love to travel. She is also active in a large online mom's group through Facebook that she started called Planet Mom. She enjoys being active and one of her proudest accomplishments was running the Detroit Half Marathon as well as the Romeo to Richmond Half. In her free time you can find her running or biking through Stony Creek. Or curled up on a couch with a good book and her cat in her lap. She recently became a BeachBody Coach, so that she could share her love for health and fitness with others to help them reach their personal goals. You can find her Facebook page at Inspired Health & Fitness. She considers herself a "Fit Foodie" and loves trying new recipes, experimenting and new restaurants around town. She hopes she can share some of her tips for healthy eating and exercise for busy moms and Metro Detroit Mommy Fans

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3 comments :

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    1. I'm picky when it comes to eggs, and I thought this recipe came out great! I was happily surprised it re-heats well too. :)

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