What I Made Wednesday {Veggie-Egg Cups To-Go}

We've all been there; dragging the kids out of bed, while trying to get ourselves presentable for the bus stop or car pool line. The hustle and bustle of the morning grind can pretty much come to a halt if there isn't time for breakfast. As commander of your ship it's your duty to make sure those tiny tummies are heading out the door to conquer their days, with stomachs filled with goodness where even the surgeon general would be proud! So, put.down. the.POP.Tart. Don't go for easy, go for convenient but good.



What You'll Need
10 oz. package of frozen spinach
1/4 cup chopped onions
3/4 cup shredded cheese like cheddar, provolone, or Swiss
3/4 cup liquid egg substitute
1/4 cup green pepper or mushrooms, chopped and optional
1 tablespoon butter
dash of hot sauce, optional
salt and pepper, to taste
non-stick cooking spray, like Pam
cupcake liners
muffin tin


What You'll Do
Preheat oven to 350 degrees F. Thaw and drain frozen spinach using a microwave, follow package instructions. Line muffin tin with liners and spray each with non-stick cooking spray. Saute onions, green pepper, or mushrooms in a tablespoon of butter just until they start to sweat. Combine egg substitute, cheese, and all vegetables including spinach. Season and add hot sauce to taste. Divide evenly into muffin tin, but don't overfill. Bake at 350 degrees F for 20-25 minutes, until a knife inserted comes out clean.

What You'll Need to Know to Finish 
When you make these baby bundles of protein, freeze them and nuke them in the morning (about 25-30 seconds depending on your microwave) wrapped in a paper towel. Wait until the Veggie Cups cool completely before freezing. No excuses for good-eats starts to our kiddos' days!

What are your tricks to making breakfasts good, fast, and portable for your kids when the mornings get crazy-busy?