I’m trying to avoid needing to get up any earlier than I already do. I need my beauty sleep, ya know? Any free time in the morning is spent tidying up and maybe doing a few crunches and stretches. Nothing shall interfere with the time needed to put on my face. I’m only speaking of the week days, however. On the weekends, my face pretty much stays off and I walk around au naturel.
Here’s the kicker…I like eggs in the morning. When I eat eggs, I’m not hungry until lunchtime. A nice egg breakfast is the only kind of breakfast that really sticks with me. While I also love cereal, oatmeal or waffles, after choosing one of those, I’ll be needing a mid-morning snack with protein. I don’t mind eating a mid-morning snack, but it’s not always convenient to need to eat once I’ve already gotten started on a busy day.
At home I keep a supply of pre-made frozen breakfast sandwiches for Marc. He’s often getting up, showering and running out the door to school or work, all within about 10 minutes. Can you even imagine getting ready and out the door that quickly? Me neither. The breakfast sandwiches warm up in less than 2 minutes and then off he goes.
Those frozen sandwiches are great for him and are exactly what he wants, but Frank and I usually prefer something like an omelette or scrambled eggs, but with the same convenience as a breakfast sandwich.
So, I sat my fanny down and opened up my pink laptop. Yes, it’s pink. squeal…. It’s actually a normal silver color with a hot pink cover. (It’s so me.) I then began searching for things such as “healthy high protein breakfast on the go,” and soon thereafter ran across this recipe on Kalyn’s Kitchen. As I’ve told you before, this is my “go to” site when looking for lower carb versions of known recipes and creative recipes too. Thanks again Kalyn.
I changed a few things about the recipe to accommodate what I already had on hand and these are my Egg Muffins with Prosciutto, Green Onions and Cheese. The variations are really endless. Use whatever you have…ham, bacon, sausage and any combination of veggies and then your favorite cheese. It all works.
Do you have an “out the door” breakfast recipe? Are you willing to share? Pretty please?
Here’s your printable.
- Serves: 12 egg muffins or 6 servings
- Serving size: 2 muffins
- 1 to 1½ cups prosciutto, diced
- 3 green onions, diced
- 1 cup cheese, shredded
- 1 dozen eggs, beaten well
- 1 tsp. all purpose seasoning (I used Spike seasoning)
- Preheat oven to 375 degrees.
- Spray your non-stick muffin tins with oil.
- Beat the eggs and add in the all purpose seasoning.
- Layer in the prosciutto, onions and cheese.
- Fill each muffin tin with the beaten egg, leaving ½ inch of space below the rim.
- Bake for 25 to 30 minutes, depending on how runny you like your eggs.