Breakfast Egg Muffins

Hello happy child! I not only got a picture of him laughing, but also looking at me! Yahoo! Mission accomplished!

IMG_6817This morning we went on a family hike and ended at Vivace’s in northwest 23rd for crepes and coffee.

Cooper was attempting to fill up his little truck with cheerios and take them to the “dump” AKA his mouth! (This was taught by his daddy…no surprise there) 


Michael prepared to devour his cup of coffee after a long jaunt hiking/walking.

“We must conquer our thirst.”


As usual I pack Michael a lunch every day because it’s so easy to waste hundreds of dollars a month on eating out. This is a money saver folks.

Since he leaves so early in the morning I send him with breakfast, lunch and snacks to partake in all day long.

This mornings breakfast of choice was egg muffins full of delicious meat and veggies to fill his tummy. I choose this meal because it looks hard but this is exactly the opposite and that my friends, is why I made it. I was tired from the weekend and all the activities we did so this was perfect. It makes enough to send him with 3-4 breakfast’s depending on how many Cooper and I eat. :)

So lets get into it.


  • 8 eggs
  • 1 1/2 cups milk
  • 1 tsp garlic salt
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • Dash of sea salt
  • Freshly ground pepper
  • 1 cup ham, diced
  • 1/4 cup tomatoes, chopped
  • 1/2 cup cheese, shredded

In a medium bowl crack the eggs. Whisk very well. 1 minute by hand.

Add in seasoning. 

After whisking the seasoning in, add ham and tomatoes (any vegetables work). 

Line a muffin tin with muffin cups or oil and fill 3/4 full.

Cook at 375 degrees for 15-20 minutes or until the middle does not jiggle. :) 

Remove immediately IF you greased with oil and opted out of the muffin liners. This helps them come out easier. Otherwise, let cool on a wire rack.

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