With a few days off this week, I’m trying to stock up on some freezable, quick breakfast items.  I am not a huge fan of breakfast, and it needs to be small and light if it’s going to happen.  Shawn is on his bike so early that something portable is a huge plus.  I saw these little guys on some Buzzfeed post and tried to mock them up – they were pretty good!  But I should have greased the muffin tin a bit better – huge, stuck mess.  I would make more of these for sure, though.  Quick and very filling for breakfast.

• veggies – anything you need to clean out of your fridge is great! Here are some suggestions;
  • frozen peas (don’t bother thawing)
  • green beans
  • peppers
  • frozen corn (wouldn’t mess with thawing)
  • brussels sprouts
  • carrots
  • asparagus
  • leafy greens – kale, spinach, etc.
  • Anything would work, but if you want to freeze I’d stay away from tomatoes, etc.  For mine, I used peas, corn, tomatoes, brussels and carrots.
• 8-10 eggs
• Cheese – feta, parm, or cheddar would be nice.  I did half feta and half parm.

Spray muffin tin REALLY well with cooking spray.  Preheat oven to 375.

Toss veggies together in a bowl and add to (regular size) muffin tin – fill each about 1/2 way with veggies.

Whisk eggs with salt, pepper, and whatever seasonings you like (I used a Penzey’s seasoning blend). Pour over the top of veggies and fill about 3/4 full.  Top with cheese and bake at 375 for about 20 minutes.