As I was explaining yesterday, I have grown this need to make my mornings very simple!! I think the ever present growing baby bump is making me crazy!! But…its true that come Decemeber I need to have a good system in place for getting my 4 yr old and 18 month old up, dressed and fed in the morning, meanwhile taking care of myself and feeding a newborn so that we can get out the door and get the oldest to Preschool!!

I know I am not the only mom in the world with these kind of mornings (i think there will be a day about 18 years from now were I go into shock because there will be nothing to do in the morning but feed myself!! LOL)! So I am sharing some of the recipes I have found online and some of my own to set us all up with a great way to get breakfast in our system and get out the door in a timely fashion!

These fast and easy recipes would work for anyone too!! Its all about making some meals up ahead of time!! So that things are there and ready to go when you need them!

Here is an easy breakfast option for your week:

Egg Bake Muffins:

Servings: 12 Large Muffins, 24 Mini-Muffins

Time: 15 minutes Prep-time, 20 Minutes Bake Time

Ingredients:

• 6 Cage Free Eggs
• 2 Tbsp Coconut Flour
• 1 tsp Baking Powder
• Salt & Pepper
• Splash of Heavy Cream or 1/4c Coconut Milk
• 1 c Chopped Mushrooms
• 1c Chopped Spinach
• 1/2c Shredded Cheese (optional)
• 1/2 lb of Pork Breakfast Sausage
• 1/4c Butter, melted or 1/4c Coconut Oil

First, pre-heat your oven to 350. Line your muffin pan with paper cups. This makes clean up so much easier! You can use a large 12 muffin pan or a 24 mini-muffin pan. The mini ones are great for kids!

Start by browning up your breakfast sausage in a pan, meanwhile crack all six eggs into a medium mixing bowl and whisk together.

Add cream and Salt & Pepper, whisk together again. Then add the coconut flour and baking powder and whisk together. Let this sit while you chop up the veggies. Chop mushrooms and spinach into small pieces. When the sausage is done cooking, add that and the veggies into the egg mixture and stir to combine. Add melted butter and stir. Spoon your egg batter into each muffin come about 2/3 full. Bake at 350 for 20-22 minutes. Let cool a little on a cooling rack and serve.

Store muffins in a container in the fridge. To re-heat I highly recommend using a toaster over set at 350, place the muffins in toaster oven for about 10 minutes. You can use your microwave, but they will come out somewhat softer. Either way its a quick and easy way to have breakfast on the go!

Enjoy

Check out:

Food Renegade’s Fight Back Friday

Real Food Whole Health Fresh Bites Friday

Real Food Whole Health’s Traditional Tuesday

Real Food Forager’s Fat Tuesday 

Kelly the Kitchen Kop’s Real Food Wednesday

…for more great recipes!