The One With Egg Muffins

Sorry I haven't blogged in forever. It's been basically a month.

You know that feeling when you have so much to do, yet you don't know where to start? So rather than being productive, you just sit? The thought of sorting through things and prioritizing is overwhelming?
That's me and my blog.

Logically, I'll post about egg muffins. 

Let me first start off by saying that carbs are my mortal enemy. I literally have no self-control in this department of life. Hmm...bored? I better eat 12 slices of bread for no reason!
Ok, partially kidding, but I'm excited about this recipe because it is super low carb. 

Awesome things about egg muffins:
1. They will last in the fridge for over a week. (I allow them to cool fully, then throw them all in a big, gallon-sized zipper bag). 
2. You can quickly pop 1 or 2 in the microwave for like, 30 seconds, and literally eat them in the car on the run. I throw them at my husband on the way out the door and feel like an awesome wife or something because it's not cereal. 
3. It's a hearty, hot breakfast that isn't super sweet. I love that I don't have to get out my pan daily to eat eggs every day of the week! 
4. My babies LOVE THESE!!!!  (I make theirs without sausage since they can't chew that well.) I am already tricking them into eating vegetables. They each can eat a whole muffin; I just cut it up into finger-food size. 


Now that I have made something like "egg-muffins" sound possibly appealing... 
Here's what I use:
-12 eggs (beaten in a big bowl with a pouring spout)
-salt and pepper to taste
-1/2 cup shredded cheese 
-a handful or two of fresh spinach
-1/4 onion, diced
-1 tube (14oz?) of ground sausage (like Jimmy dean or something)
Feel free to vary the cheese/veggies/meat to your liking. 

1. Preheat oven to to 375.
2. Brown sausage in pan, then add the onions. Then throw in some spinach. 
3. Line the muffin tin with muffin cups. USE 2 CUPS per muffin (24 total). Then spray those suckers with Pam.
4. Scoop out your awesome sausage/onion/spinach yum-yums into the bottom of the muffin cups. 
5. Sprinkle some cheese on top.
6. Pour eggs (slowly, they come out fast) into the cups. I filled them up until they were about 80% full I guess. They don't rise a ton. 
7. Salt and pepper the top of your egg muffins to taste. 

Bake at 375 for about 25 minutes or until the eggs have set and browned slightly. Ta-da! 
I found this recipe on Pinterest, and varied it to my liking. Here's the link if you want to see another version:

http://www.kalynskitchen.com/2006/10/egg-muffins-revisited-again.html

Hope you try them! I make them every week or so for a quick family breakfast! They are super kid friendly, and I totally eat them with ketchup. Don't judge.