How To Make Grab 'n-Go Egg And Cheese Breakfast Muffins

The back-to-school morning rush is upon us. And these pre-made egg muffins are perfect for the occasion.

With the right balance of protein and fat, which gets you to lunch with level energy and a clear head, these bite-sized concoctions are flavourful, vegetable-packed and can be made in very little time. The best part is you can make them in a big batch on Sunday night, storing them in the fridge and reheating before running out the door in the morning.

I chose spinach, sun-dried tomatoes, goat cheese and chives to add to my eggs, but the possibilities are endless. You can use any vegetables, herbs or cheese you have on hand.

Tip:Serve with toast, or sliced avocado.

Ingredients 6 eggs 1 cup spinach, finely chopped 4 medium size sun-dried tomatoes, finely sliced 2 tbsp chopped fresh chives 2 tbsp goat cheese Sea salt Ground pepper

Directions 1. Preheat oven to 350F

2. In a large mixing bowl whisk eggs

3. Add spinach, tomatoes, chives and a pinch of salt and a few grinds of pepper

4. Cut six squares of parchment paper and line each space of a six-hole muffin tin with paper

5. Evenly divide egg mixture into the parchment paper

6. Top each with a few crumbles of goat cheese

7. Put in oven and bake 15-18 minutes until cooked through

8. Let cool and eat immediately or store in fridge for up to a week and reheat when needed

Nutrition facts Serving size 65 g Calories 110 Total Fat 8 g Saturated Fat 3 g Cholesterol 194 mg Sodium 128 mg Total carbohydrates 2 g Sugar 1 g Protein 9 g