Egg Muffins

A protein rich breakfast is a fantastic way for a child to start their day.  Protein and omega 3 fats feed the brain and sets the child up for success.  Where a sugar and carb heavy breakfast will put the brain to sleep, making a child sluggish and unable to learn at it's most optimal level.

These egg muffins are a perfect blend of protein, vitamins and nutrients and are perfect for an on the go breakfast that can happen on hurried school mornings.

Egg Muffins with Ham, Spinach and Cheese

1/4 cup ham, chopped
5 egg whites
2 whole eggs
1/4 cup milk ( we used rice milk, use whatever works for you)
Salt and pepper, to taste
1/4 cup fresh chopped spinach
1/4 cup shredded sharp Cheddar cheese ( I also made 3 out of the 6 with dairy free cheese)

Directions:

1. Preheat the oven to 350 degrees F. 

2. In a large mixing bowl, whisk together egg whites and eggs. Whisk in milk and season with salt and pepper, to taste. Stir in the chopped spinach.

3. Grease 6 muffin tin cups with cooking spray or line cups with paper liners. Pour egg mixture evenly into the muffin cups.

4. Distribute cheese and ham equally between each muffin cup.

5. Bake egg muffins for 20 minutes, or until the muffins are firm in the center. Remove from oven and gently go round each egg with a butter knife. Serve warm.

Note-you can store the egg muffins in the fridge for 3-4 days and reheat them in the microwave