• Jess Kennedy

Easy Like Sunday Morning (but on Monday)



My mornings have been choreographed to the perfect amount of time I need to get from my bed to my 8–5 while still hitting all my morning routine points (more on that later!) As a result, having a quick-to-grab breakfast in the morning has become absolutely necessary. The best way to achieve this, I've found, lies in the easy-to-make, delicious-to-eat egg muffin. 


Spending just half an hour on Sunday afternoon making these guys sets me up for a week of stress-free, healthy breakfasts—and keeps me away from whatever temptations await me at the office. With a quick prep, and an even quicker re-heat, you'll be singing the praises of this breakfast all-star.



Easy-Cheesy Breakfast Muffins

Prep: 10 minutes | Cook: 30 minutes | Total: ~40 minutes | Servings: 24


Ingredients

  • 10 eggs

  • 2 C. full-fat cottage cheese

  • 3/4 C. cheddar cheese

  • 2 C. fresh, chopped spinach

  • 1 C. cooked, chopped bacon (Go for the bacon with the least sugar added. If you're super time-crunched, get the pre-cooked kind.)

  • 1 pinch salt

  • 1 pinch pepper

Instructions

  1. Preheat oven to 300 degrees F, and line two muffin pans with foil cups. 

  2. Chop up the spinach and bacon and set aside.

  3. In large mixing bowl crack your eggs, and beat until mixed.

  4. Add in spinach, bacon, cheese and cottage cheese, and stir together.

  5. Season with a pinch of salt, pepper, and whisk together.

  6. Use a  measuring cup to scoop the mixture into each muffin cup.

  7. Bake at 300 degrees for about 30 minutes. Cool for 5 minutes.

  8. Heat and enjoy for 15-20 seconds in the morning for a quick, protein-rich breakfast. Top with your favorite hot sauce! Can be kept in the refrigerator for about a week.

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Photo credits: Jenny Lind; Erica Wilkins; Kevin Nguyen   |   ©2020 by J.Kennedy