Life with 3 children 5 and under can be quite chaotic at times. Particularly during those weekday mornings when I have to hustle to get the kids dressed, breastfeed the baby, whip up breakfast for my other children, and getting my eldest sent on her merry way to school. All the while trying to remember to grab a bite to eat myself.
Breakfast is one of the most important meals of the day. It fuels you, and gives you the energy you need to tackle the day ahead. For this reason, I try to always keep protein filled snacks and breakfasts in the fridge. The grab and go kind. Nothing that requires me to wait on a toaster or slave over the stove.
I am on an egg kick right now, so yesterday I whipped up a batch of egg and quinoa muffins. This recipe is great because it makes 9 servings, and you can easily refrigerate or freeze the muffins to enjoy at a later date (if need be). Making it a great healthy grab and go breakfast and / or lunch!
Egg & Quinoa Muffins
1/2 cup diced red onion
1/2 cup diced green pepper
1/2 cup feta cheese
1 cup cooked quinoa
1-2 tsp sriracha sauce (to taste)
A couple dashes of salt and pepper (to taste)
- Preheat over to 350F.
- Whisk eggs in a bowl.
- Add all other ingredients to the eggs. Mix well.
- Grease muffin tray with non-stick spray, and divide egg mixture among 9 muffin cups. You can use muffin liners if you want (be warned the egg will stick to the liner though).
- Cook 30 minutes or until eggs have cooked through.