EGG MUFFINS

Back to School brainy breakfasts are so easy, especially when you can make them ahead.

For a child simply calling them a muffin is incentive to eat. Once baked they are grab and go. It is full of the protein and the right kind of carbohydrates. Grab eggs, milk, cheese, your child's favorite omelette veggies and protein. In this recipe, which was tailored more for adults was make with spinach, peppers, mushrooms, and organic chicken sausage.

Preheat oven to 375 F and grease your muffin tin (this recipe makes about 14-16 muffins.)

Combine

12 eggs

3/4 milk (organic)

Spices of choice (parsley, salt, pepper)

Approximately 4 cups of cut veggies (can leave out if your child is not a veggie lover)

1 Cup of shredded cheese of choice

About 1lb of lean protein ( nitrate free bacon, chicken sausage, etc)

Scoop into muffin tin and top with additional cheese. Bake for 20-25 minutes. Cool before storing in refrigerator or freezing. Pop in the microwave when read to eat.