Need a healthy and quick breakfast option? These Healthy Egg Muffins will do they trick! I love these egg muffins with spinach and tons of other veggies, and they even fit within the paleo diet!
It’s almost time for Back to School! This means that for most Mom’s out there, we’re starting to think about easy on the go meals like these Healthy Egg Muffins! I am serving in my second year as a Harvesters Ambassador. Harvesters is the community food network that serves the greater Kansas City area, providing over 42 million meals each year. From working with Harvesters, I’ve learned that while many of us are stockpiling juice boxes and stressing out about supply lists, there are kids in our communities that are going hungry. During the summer, when children lose access to free and reduced school lunch programs, up to 18 million kids in our country are at risk for insufficient meals.
The good news is that there are things you can do to help bridge the summer nutrition gap! As a parent, we should have the conversation with your children about the hungry children in your community. Our kiddos may not understand that there are likely friends in their own classes who don’t have enough to eat over the weekends or during the summer! This web-site provides great resources on how to have these tough conversations with your children. Once you have the conversation, you can talk with your children about how they’d like to help. Harvesters has many ways to help solve the summer nutrition gap, including giving food, giving time, or giving money. You can find all of the options to help on Harvesters web-site under “Take Action.”
As a part of this conversation, why not have it in the kitchen while making these Healthy Egg Muffins? They’re packed with veggies, vegetarian friendly, and paleo friendly as well! My favorite part of these healthy egg muffins is that you can pop them in the freezer, and reheat them in about 30 seconds! They’re the perfect on the go breakfast, and so much healthier and affordable than most packaged options. If your kids don’t like spicy, just omit the jalapenos!
I’d love to hear how you bring your kids into the conversation about hunger during the summer! Leave me a comment below with your tips and tricks.
- 12 eggs
- 1 tsp turmeric
- 1.5 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp salt
- Pepper to taste
- 1/2 tsp baking powder
- 1/4 cup almond milk
- 7 mushrooms
- 1 cup spinach
- 1/4 jalapeno (1 tbs chopped)
- 1/2 cup feta cheese
- Parmesan for topping
- Preheat the oven to 350
- In a large bowl combine the eggs, almond milk and seasonings.
- Whisk until combined.
- Chop/mince the veggies and add them to the bowl.
- Whisk until combined.
- Add in the feta and mix.
- Spray a muffin tray with non stick spray (or use liners) and portion the mixture into the cups. Sprinkle the tops with parmesan.
- Bake for 15 minutes, rotate the pan and cook another 12-14 minutes.
- Let sit in the pan until cooled.
- Makes 12 muffins.
This is a sponsored conversation on behalf of Harvesters Community Food Network. Thank you for supporting the causes that I hold near and dear!