On my son’s first week of kindergarten, I realized that I needed some quick and appealing options for a protein-packed breakfast before school. When I asked him if he would rather have “kindergarten muffins” or “power muffins,” he chose the latter. And that is how this on-the-go breakfast was named.
This recipe was inspired by a student of mine. Her mother made muffins for her as a child that included everything she was supposed to eat for breakfast: eggs, bacon, leftover rice, and even orange juice.
You can use my version of this recipe as a template. It is adaptable to any number of modifications. Prep your fillings the night before, mix them up with eggs in the morning, and bake them for 15-20 minutes in muffin tins. If you don’t have time to sit, grab one or two on your way out the door. They are guaranteed to “power” you through until lunch!
- ¼ cup ground sausage
- ¼ cup finely diced sautéed vegetables (I used garlic and red bell peppers)
- ¼ cup cooked quinoa
- ¼ cup grated cheese
- 6 eggs
Cook the sausage, vegetables, and quinoa in advance. Grate the cheese the night before. In the morning beat the eggs, mix all ingredients, and bake in muffin tins at 350° for 15-20 minutes. Makes 8 muffins.
Nutrition Facts: 1 muffin = 120 calories; 7.8g fat; 4g carbohydrate; 0.4g fiber; 0.4g sugar; 8g protein.