Summer came and despite my best intentioned plans to keep solid bedtimes and healthy breakfasts and math practice sessions we slid into a late bedtime, sugary cereal, marathon TV session kind of summer. And you know what I say to that? Oh well! Gotta have some fun and relaxation too! We didn’t go on any fancy vacations but we did make spur of the moment trips to the pool, hung out with friends when we could, and made some after dinner runs for ice cream. Now that’s what summer is all about. But now it’s back to school and back to responsibility. By the way, what’s up with the temps cranking up higher than they were all summer now that school is back on?! Nonetheless, it back to the land of homework and schedules and for me it’s back to the land of trying to convince the kids to eat a healthy breakfast before heading out the door.
Have I ever mentioned that despite the fact that I LOVE to cook, I really DON’T like to cook breakfast? Lunch, dinner, dessert, brunch, second dinner….You name it I like to cook it. Except breakfast. I have no idea. Since I like to at least offer a good and wholesome breakfast I’ve had to resort to a few tricks. Like making delicious, sneaky veggie packed, freezer breakfast that we can heat up in a snap on crazy school mornings!
This is a breakfast I can feel great about offering to the kids! Packed full of protein and veggies and NO SUGAR. And the best part is they love it anyway. We’ve had these every day this week. I made them one afternoon and popped them in the freezer and then we just heat them up as we go. Quick and simple and I’m sending them on their way feeling good about what’s in their bellies.
The protein comes from the eggs and quinoa. Then I just had to sneak into some veggies by shredding some zucchini and adding some yellow tomatoes that blended in. And then I added some seasonings. And cheese. Because what kind of self respecting breakfast doesn’t have cheese ;). The beauty is you can switch around the veggies to your liking! Spinach would be yummy! Or you could get wild and crazy and add bacon or sausage. Make it like you like it!
- 6 eggs
- 1 cup cooked quinoa
- ½ cup shredded swiss cheese
- ½ cup shredded zucchini (use a box grater)
- ¼ cup (5-6) yellow (or red) grape tomatoes, quartered
- ¼ teaspoon salt
- ¼ teaspoon crushed rosemary
- ⅛ teaspoon pepper
- Grease a 24 cup mini muffin pan very well with nonstick spray
- Preheat oven to 350 degrees
- Cook quinoa according to package directions and let cool
- Prepare veggies by grating zucchini and quartering grape tomatoes
- In large measuring cup with spout, whisk together eggs
- Stir in quinoa until evenly mixed
- Add remaining ingredients and mix until evenly combined
- Carefully pour evenly into 20 of the muffin tins, careful not to overfill (they won't expand much, but just a little)
- Bake for 20 minutes or until eggs are set
- Remove from oven and let cool for a few minutes before removing muffins to a cooling rack
- Place cooled muffins in freezer bag if desired and place in freezer
- To heat: defrost in microwave for about 1 minute and then cook on high for 30 seconds or until heated through
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