Growing up on a wonderful farm in central Kentucky, we were blessed to be surrounded by amazing southern women. Food was always abundant since we had our own garden full of wonderful vegetables. Leigh and I would come home from school and head right up the hill to the garden for a “snack”. It was never a thought in our mind to wash what we ate, we would walk the rows of green peppers, cucumbers, and green onions. Our parents would fuss at us, because we would pull a green onion out of the ground, eat the top of it, and throw the onion away!
Life gets busy these days and Leigh and I try to eat on the healthy side. Here is a quick and easy breakfast we enjoy with a cup of coffee.
Egg Muffins Cups
These are so simple, you can add whatever you want to these and enjoy them each morning.
1 dozen eggs
Cooked ham (add cooked meat of your choice)
Green peppers (add the vegetables you like)
*extra toppings, cheese, tomatoes, broccoli, onion, sausage, etc.
Beat eggs together in large bowl, add all other ingredients, after greasing your muffin pan fill each muffin cup 1/3 full. Cook on 325 for 20-25 minutes.
This is a great quick and simple recipe that you can make your own.
For a hearty breakfast check out The Southern Lady Cooks Hash Brown and Sausage Casserole
Love this idea for a low carb breakfast on the go. I’m a truck driver and could take these out with me. Can you tell me how long they last in the fridge?
Hi Kasi! I make them on a Sunday and eat them for 3-4 days with no problem. They are a great low carb breakfast, and a go to in our house. Thanks so much for the comment!
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