Week day mornings always seem to put us in a rush. We’re rushing to get ready for work, get the kids ready for school, walk the dog, pack lunches, and hope we don’t forget anything in the mix. We’re lucky if we eat breakfast, and REALLY lucky if it’s a nutritious one! Here’s a quick breakfast that’s delicious, nutritious, and kid friendly!
These little egg "muffins" are very flexible as far as ingredients are concerned. Think of them as crustless quiches. I used eggs, vegetarian sausages, and shredded cheddar jack cheese. You could add diced veggies, or change the sausage out for bacon or ham. You decide and make as many or as little as you need.

Preheat the oven to 350˚ F. Spray a standard size muffin tin with nonstick spray. Crack one egg in each cup. (You could certainly whisk the eggs before hand if you prefer, but I like having the hard boiled egg on the bottom.) Sprinkle with salt. Add diced meat or veggies of choice, then top with cheese. Bake approximately 15 minutes.

You could reduce your cooking time if you wanted more of a soft boiled egg texture. If you’re eating on the go, I don’t advise that! So there you have it, a quick breakfast that you can make on those busy week day mornings. They can be made ahead of time and reheated in the microwave if necessary.