I always daydream about having the time to make a nice cooked breakfast in the morning, full of eggs and all kinds of good ingredients that will set me up for the day. But in reality my mornings are usually spent either grabbing a bowl of dry, uninteresting cereal, that I eat as fast as possible, or if I am really ahead in the mornings I spoon yogurt into a bowl, throw in some fruit, and then eat it much later after my work day has started when I have the time. I always wish I had time during the week to make my family a healthy breakfast, but mornings are just a whirlwind and so stressful most of the time!
Making things ahead of time, and planning and prepping ahead is the key to eating better and easier mornings. But it can be hard making breakfasts ahead of time. Many ingredients just can’t be made ahead of time and kept, like scrambled eggs, which just get soggy. So I have been trying to come up with recipes that I can make ahead, and enjoy in the morning as if they are freshly cooked that morning, and which can be refrigerated or frozen ahead of time.
So I came up with these breakfast muffins! They can be made ahead of time – the prep and cooking time are incredibly fast and easy. They are a great way to make eggs ahead of time, as the eggs are cooked into the muffin, and won’t get soggy. You can easily make them the night before, and then refrigerate them. They should be able to be kept refrigerated for several days (and frozen for longer). They can easily be reheated very fast in the microwave on the morning you want to eat them, and either served on their own, or served with fruit, bacon, ham, pretty much anything you want. They actually work really well on their own as a breakfast in themselves.
If you make a large batch of these at the weekend, you can store them in the refrigerator and just heat them up during the week when you need them. They can also be frozen for use for quite a while in the freezer. You will feel better feeling that you have had a good breakfast, and also that you have served your family a good decent breakfast!
This recipe makes 12 muffins, made in a regular sized muffin pan. This particular recipe contains eggs, spinach and cheese, but you can add any other ingredients that you want to them. Some ideas for other ingredients are mushrooms, ham, bacon, kale, onions, hash browns, flax seeds, Chia seeds, avocado, tomatoes, peppers, broccoli, sausage – just to give you some ideas. These muffins are really versatile. You can pretty much add any ingredients that you want to them.
I don’t feel that my family gets enough green vegetables, so this is a good way to get spinach into something that is good for everyone. The crescent roll crust of these muffins holds the entire muffin together and gives it a great texture, not to mention delicious taste!
3 tablespoons (or less) of frozen chopped spinach
1/4 cup milk
1 can of frozen crescent rolls
1/4 cup grated cheese
Salt and pepper to season
Preheat the oven to 400F.
Spray each individual muffin hole in the muffin pan with a spray cooking oil. Try to take the oil also up the sides of the muffin hole, but be careful not to put too much oil into each hole, as it will flood out the muffin and make it too soggy. You just want enough to prevent the muffins from sticking to the pan.
Cook the frozen chopped spinach in a microwave for a few minutes, so that it is hot and no longer frozen. You could also use fresh spinach (well washed) instead of the frozen cooked spinach if you wish to. But make sure it is well chopped.
In a bowl, mix together the eggs, cooked spinach, milk, and the salt and pepper to season.
Remove the crescent roll pastry from the can and spread out on a board or counter top. Cut small squares from the pastry, that are about 2×2 inches or so. You need about 12 squares to fit into each muffin tin hole (12 muffins). Place each pastry square in the bottom of each muffin pan hole, and press down lightly.
Spoon the egg mixture into each muffin pan hole, on top of the piece of crescent roll pastry, distributing the mixture evenly between the 12 holes.
Sprinkle cheese on top of each hole’s mixture, distributing the cheese evenly between each muffin.
Bake in the oven for 15-20 minutes. Turn the muffin pan halfway through baking, to evenly cook each muffin. Check the muffins after 15 minutes initially. You want the muffins to have a nice golden brown finish to them.
Serve immediately, either on their own or with other ingredients.