Tag Archives for " healthy breakfast "

15 crustless broccoli and cheddar quiche muffins

Crustless Broccoli and Cheddar Quiche Muffins

Need another way to reuse leftovers? 

crustless broccoli and cheddar quiche muffins

Here at MOMables, we are all about using leftovers or making extra dinner ingredients to repurpose for lunch! Not only are these quiche muffins a great way to use up extra veggies and cheese, they do double-duty! They make a great grab-and-go breakfast, or a lunchbox-friendly addition! Need more ideas to fill those lunch boxes? Come check us out!

I usually make these when I’m making quiche for dinner. I add extra veggies and eggs to my quiche mix, then make muffins with the extra that doesn’t fit in my pie pan. They freeze really well (see details below) making it easy to save them for later. So it doesn’t feel like we are eating the same thing day after day!

crustless broccoli and cheddar quiche muffins

Crustless Broccoli Cheddar Quiche “Muffins”

crustless broccoli and cheddar quiche muffins
  • Author:
  • Yield: 3
  • Category: Breakfast, Lunch

Ingredients

  • 1 1/2 cups cooked broccoli florets, chopped small (from frozen or fresh)
  • 6 large eggs
  • 1/2 cup half-and-half, milk, or non-dairy milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup shredded cheese (cheddar, Colby Jack, or Gouda make great options)
  • Butter or oil for muffin pan

Instructions

  1. Preheat the oven to 350F.
  2. (If you don’t have extra cooked broccoli handy, bring a medium pot of salted water to a boil, then add the broccoli florets and cook for 1 minute. Drain, blot dry, and chop).
  3. Butter or grease 6 to 8 muffin cups (you can choose to skip this for silicone cups). Set aside.
  4. In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the cheese and broccoli. (Option: Divide the cheese and broccoli evenly into 6 to 8 portions and place in greased muffin cups instead).
  5. Ladle the egg mixture evenly into the muffin cups. Leave at least 1/4 inch of space at the tops. (If using a silicone muffin pan or silicone cups, place on a baking sheet first.)
  6. Bake at 350F for 35 to 40 minutes, until golden brown.

Notes

For different taste combinations, you can add 1/2 cup chopped grilled or sauteed onion, or 2 to 3 tablespoons chopped green onions or chives.
You can substitute other leftover or extra veggies for the broccoli, or use a combination. Chopped spinach, zucchini, peas, or cauliflower also make great kid-friendly alternatives, and mixing in chopped carrots and tomatoes can create a fun twist. But really, anything works if it’s something you’d enjoy with eggs!

Nutrition

  • Serving Size: 2 muffin cups

These can also be made ahead and stored for later! If you’re not eating them all right away, let them cool for 15 to 20 minutes before putting them in an airtight container in the fridge. They should last 3 to 7 days that way.

Related: Top 5 Lunchboxes We’ve Tested

To freeze, divide into pairs (or whatever serving size you want) and put into freezer bags. (To save on high-cost freezer bags, I use cheaper small baggies for individual servings. Then put THEM into a larger freezer bag. I can usually keep re-using the outer bag, since it doesn’t get dirty touching the food!) The night before you want to eat them (or 2 to 3 days before) place them in the fridge to thaw.

To reheat, microwave thawed muffins for 2 minutes per pair.

Looking for more ideas to make your mornings easier? Check out these great MOMables breakfast recipes!

34 diy pancake make

DIY Pancake Mix

Do you ever want a homemade pancake mix that isn’t full of all of those unknown ingredients you get in the boxed versions?

diy pancake make

There is something so wonderful about pancakes for breakfast! Our entire family loves breakfast foods. Breakfast for dinner is quite common, and if it were up to me, I could eat breakfast three times a day! One of our favorite breakfast meals is pancakes.

Sometimes I make them from scratch, but other times, especially in the morning, I reach for that boxed pancake mix. Everything is already mixed, and it just comes together so much faster. Plus, I’m not a morning person, so I’m going with what is easier. Here at MOMables, we’ve done the work for you so that you can go with easier too—the homemade version.

When you stop to think about it, what is really in that box? The basic ingredients for pancakes are all the same. So why not make your own boxed pancake mix? I finally did it, and let me tell you, I am never going back to the box! Not only are these mixes easy to put together, it ends up saving you money. You can even have your kids help out to make the mixes too so you can stock up your pantry!

Leftover pancakes (if there are any) could easily be put into a lunch for the next day.

 

DIY Pancake Mix

diy pancake make

5 from 1 reviews

  • Author:
  • Yield: 6
  • Category: Breakfast

Ingredients

For the DIY Pancake Mix bag:

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/2 to 1 teaspoon salt (depending on preference)

To cook One DIY Pancake Mix Bag:

  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted (optional)

Instructions

  1. In a zip bag or air-tight container, mix the flour, baking powder, sugar, and salt.

With a permanent marker, write on the outside of the bag to add:

  1. (1 1/4) cups milk
  2. (1) egg
  3. (3) tablespoons butter, melted (optional)

To use DIY Pancake Mix:

  1. Pour all the dry ingredients into a medium-size bowl. Add the milk, egg and butter, if using. Mix well to combine. Pour 1/4 cup of pancake batter onto the pan or griddle over medium heat. Wait until bubbles form to flip.
  2. Serve with fruit, syrup, or whatever else you prefer.

Notes

This recipe makes approximately 10 to 12 pancakes.
If you’re adding melted butter to your mixes, make sure to use unsalted butter (or lower the amount of salt you use per mix.)
You can substitute half the amount of all-purpose flour with whole wheat flour if desired.

 

6 muesli breakfast cookie recipe - all the goodness of granola baked right in! They are also portable! via MOMables.com

Muesli Breakfast Cookies

Need a portable breakfast “cookie”? These muesli breakfast cookies have all the hearty goodness baked in.

It’s morning, again. Time to get the kids up, dressed, teeth brushed, hair done, and wearing matching socks.

muesli breakfast cookie recipe - all the goodness of granola baked right in! They are also portable! via MOMables.com

Somewhere between helping your son find his missing shoe and cleaning up the bowl of dog food that got knocked over, you need to feed them.

Yeah, breakfast is kind of important. They do have to eat in the morning. Every day. “Sigh”—just like making lunches, another essential thing to do, but luckily, you can get ideas here

Having nutritious breakfast staples on hand is a must for busy mornings.  I know that I need to be able to reach into a container or my freezer and have something we can grab and go or simply reheat before we run out the door.

MOMables has a huge collection of delicious breakfast recipes at your fingertips. Fueling your family in the morning is just as important as fueling them at lunch.

They need foods that will fill their bellies and hold them over until the next snack or meal. If they’re not at their best, they’re not going to be able to concentrate and focus like they need to.

This Muesli Breakfast Cookie recipe is packed full of fiber and protein to get their day started right.

It’s a kid-friendly cookie, so they won’t even know you’re packing all that nutrition inside! The honey and chocolate chips add sweetness, while the oats, seeds, and nut butter add the heart-healthy grains and protein you love.

Allergy-Friendly Tip: If you’re having trouble finding a “safe” brand of store-bought muesli, like my family,  it’s easy to make your own! Just mix together certified gluten-free oats, dried fruits, shelled seeds, and a little bit of ground flax or hemp for added nutrition. It really can be made to your liking and desire.

Muesli Breakfast Cookies

muesli breakfast cookie recipe - all the goodness of granola baked right in! They are also portable! via MOMables.com

5 from 3 reviews

  • Author:

Ingredients

  • 2 ripe bananas, mashed
  • 1/4 cup nut butter or almond butter
  • 1/4 cup honey
  • 2 cups muesli
  • 1/2 cup mini chocolate chips
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt

Instructions

  1. Preheat the oven to 350F, and line a baking sheet with parchment paper.
  2. In a large bowl, whisk the bananas, nut butter, and honey until smooth.
  3. Stir in the muesli, chocolate chips, vanilla, and sea salt until evenly combined.
  4. Scoop about 2 rounded tablespoons of the cookie mixture onto the baking sheet, leaving about 2 to 3 inches between each cookie.
  5. Bake for 10 minutes, remove from the oven, and flatten gently with a spatula. (Tip: Lightly spritz the backside of your spatula with cooking spray to keep them from sticking.)
  6. Return them to the oven, and bake for an additional 10 minutes.
  7. Remove the cookies from the oven, and allow them to rest on the baking sheet for 5 minutes, then cool completely on a wire rack.
  8. Store in an airtight container for 2 to 3 days, or freeze for future use.

Notes

Recipe: Gfree Foodie

 

31 How to Freeze Muffins

How to Freeze Muffins

Can you freeze baked muffins? Good question.

How to Freeze MuffinsI love to have a warm muffin with my morning coffee. Since I am not a morning person, I can assure you that there is no morning baking happening in my house.

What I do in the mornings is take a muffin out of my freezer stockpile and heat it up slightly in the microwave. The joke running between my husband and me is that I dream of stocking muffins and of having a large-enough freezer to keep bins and bins of muffins. What can I say? I dream big.

Maybe you eat muffins every day like me, or maybe you need other options. Whatever your needs and wants, MOMables can provide you with TONS of options: Check it out!

For a muffin lover like myself, learning how to freeze my muffins has been a money-saver. Not only do I save money from buying the occasional muffin here and there, I now have a freezer stocked with different varieties of muffins that make perfect after-school snacks or even work perfectly in the lunch box.

Muffins that are homemade, made from scratch, and made from real food with ingredients I can pronounce and name. That way, I can always have muffins that are safe for my daughter with her allergies.

How to freeze muffins

I personally have been freezing muffins for a long time now. As soon as I figured out this trick, I always made sure to keep baked muffins in our freezer! I love to be able to pop out one or two at a time and use them whenever I need them, especially these Strawberry Muffins.

To reheat, I typically microwave them for 15 to 20 seconds or put them in the fridge to thaw overnight. A quick 5 seconds in the microwave is all they need if you took them out overnight.

Not only that, but they freeze and reheat wonderfully! So now that you know how to freeze your muffins, you’ll want to double or triple your recipes so you can keep your freezer stocked!

If you choose to freeze your muffins in a freezer-safe bag, make sure to squeeze out any extra air first. Then place that bag inside another freezer-safe bag to prevent freezer burn. Once your bag is empty, you can wash, dry, and reuse your bag for more muffins. Label the bag if desired.

How to Freeze Muffins

How to Freeze Muffins

5 from 2 reviews

  • Author:

Ingredients

  • Your favorite baked muffins
  • Baking sheet
  • Freezer-safe container or bag

Instructions

  1. After you have baked the muffins, let them cool completely.
  2. Place the muffins on a baking sheet, and put them in the freezer for about 2 hours.
  3. Once the muffins are completely frozen, place them into freezer-safe bags or containers to keep until ready.

Notes

Store baked muffins in the freezer for up to 3 months.

 

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