These recipes are great for an easy breakfast. You can also throw them in your child's lunch box. Make a batch or two on a Sunday night, freeze or refrigerate them in baggies, and pop them in the microwave for a fast breakfast before school.
Crustless Quiche (or Egg Muffins)
- 8-10 eggs
- ¼ cup of frozen, chopped spinach (thawed)
- ¼ cup of green onions diced
- 2 wedges of Happy Cow swiss cheese (or 2 T cream cheese)
- 3 slices of lunch meat ham, diced
- ¼ cup of mushrooms, diced
- 3 cloves of crushed garlic
- seasoning to taste
Preheat your oven to 325 degrees. Blend all of the ingredients in a food processor, or just beat very well with a whisk. Pour them into a greased cupcake pan, about ⅔ full. Place them in the oven for about 10 minutes, or until set. Allow to cool before putting them into plastic storage bags. Freeze or refrigerate. After thawing, place them in microwave on high for about 30 seconds before serving.
For the Applesauce Muffins I adapted this recipe from HeavenlyHomemakers, to make it dairy-free, gluten-free, and egg-free. (We have some major food allergens here.) You can follow the original recipe below, for a healthy whole wheat, low sugar snakc for your kids that they will absolutely love!
- 1 ½ cups of whole wheat flour (or Gluten-Free flour blend)
- ½ cup of honey
- ½ t baking powder
- ½ t baking soda
- ¼ t sea salt
- 1 t cinnamon
- ½ t nutmeg
- ¾ cup of applesauce (Or ¾ cup of mashed banana)
- 2 eggs (Or 2 T flaxseed meal and 6 T water)
- ¼ cup of butter, melted (Or 1 T olive oil, and ¼ cup of applesauce)
Mix dry ingredients. Make a well in the center and add applesauce, eggs and butter, (or flaxseed, oil and applesauce). Stir well. Pour into greased muffin pan. Bake for 20-25 minutes at 400 degrees, or until a toothpick inserted in the middle of a muffin comes out clean.