Healthy Breakfast on the Go: Veggie, Bacon & Egg Muffin Cups

What kind of sacrifices are you making in the morning to get out the door on time? If you’re like me, a healthy, sit-down breakfast might be on the list (or even at the top). If you’re a night owl like me, finding the time to bake on a weekday morning is simply not going to happen. Right now we are definitely in a grab and go mode. I’m actually OK with this as long as we are still eating “real” food. These egg muffin cups are a great example of what I’m talking about. Whole eggs and fresh veggies all in a deliciously compact take-along size? That is a healthy breakfast on the go!  Hooray!

What’s the secret to having these handy egg muffins ready to go when you need them? You bake them in advance and freeze them! Yep! They are freezer-friendly and defrost in seconds in the microwave, or you can pull a couple out each evening and set them in your fridge to defrost for the next day. This means that once a month you can bake up a few batches, pop them in the freezer, and enjoy a homemade breakfast without the fuss every day! We have a wonderful recipe collection to help feed your family.

Health Benefits of Kale & Carrots for Kids

Eating a variety of vegetables can improve health and well-being. Kale is a cruciferous powerhouse and a famously healthy choice. This leafy green vegetable offers numerous advantages at just 7.35 calories per cup of raw leaves. This trusted source contains high levels of vitamins A, C, and K, iron, fiber, and powerful cancer-fighting phytochemicals. Plus a diet that includes lots of dark leafy greens is associated with a lower risk of cardiovascular disease.

A cup of chopped carrots is just 52.5 calories and more than four times the daily required amount of vitamin A, in the form of beta carotene. Vitamin A is essential for healthy vision, and getting enough of it can help prevent vision loss. Certain elements in carrots may have cancer-fighting abilities too.

Veggie, Bacon & Egg Cups

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Ingredients

  

• 8 eggs
• 6 ounces bacon
• 1/3 cup milk
• 1 cup kale, chopped
• 1/2 cup carrots, shredded
• 1/2 cup sharp cheddar cheese, shredded
• 1/4 cup green onions, chopped

Instructions

 

• Preheat oven to 350 degrees. Meanwhile, cook the bacon in a skillet, careful not to make it too crispy. Remove bacon to paper towel to drain. Once cool, chop and set aside.
• Place 8 eggs in a large bowl, add in milk and stir gently to combine. Add kale, carrots, bacon, onions, and most of the cheese (reserve a bit to sprinkle on the cups before they go in the oven).
• Spray a cupcake pan with non-stick cooking spray and ladle in egg mix until cup in 3/4 full. Fill all 12 cups.
• Sprinkle a bit of remaining cheese on top of each cup.
• Bake in 350 degree oven for 20 minutes or until the egg in fully cooked.
• Remove and allow to cool for about 5 minutes, then remove from pan to cool totally. If the eggs don't pop right out, use a knife around the edge to loosen.
• Once cool, place cups in a freezer bag for storage.

Notes

To Reheat:
To thaw overnight: Pull out the desired number of cups and place in the refrigerator overnight to thaw. In the morning, heat for approximately 15 seconds in the microwave until hot and ready. If frozen, place in microwave for approximately 30 seconds until hot and ready. Enjoy!

JENNIFER CARROLL MARTIN is our home and garden editor. With over thirty years of experience in decorating warm and welcoming homes as well as designing extraordinary celebrations in her hometown of Charlottesville, plus New York City and Beverly Hills, Jennifer has helped busy moms and busy celebrities live and celebrate in style. She is a wife, mom, avid baker, decorator, gardening enthusiast, photographer, and author of Harry Potter: Feasts & Festivities: An Official Book of Magical Celebrations, Crafts, and Party Food Inspired by the Wizarding World.. You can catch up with her at celebratingeverydaylife.com