My kids went back to school virtually a few weeks ago and I have realized a couple of things. First I don’t want to be a schoolteacher ever! Second I am still NOT tech savvy. And finally my kids are super hungry in the morning now that they are retired vampires and must wake up early for school. To solve that problem I decided to do what I do best and make them a breakfast board to satisfy their hunger in the morning. This board was easy to create and fun to make! The only thing I actually made for the board was the egg muffin recipe which I’m sharing below but you can totally use frozen and store bought items to make it easier on you. We are going thru enough as parents trying to navigate this new normal of virtual school!
Things you can put on your breakfast board:
- Pancakes/waffles
- Oatmeal packs
- Pastries
- Biscuits
- Croissants/bagels
- Hash browns
- Breakfast meats such as bacon and sausage or if you’re feeling fancy you can add ham, steak or pork chops (we’re in the south)
- Yogurts
- Fruit
- Cheeses
- Jelly/jams/honey/spreads
- Egg (you can add a platter of scrambled eggs or some egg muffins)
- Granola
- Cereal
- Breakfast potatoes
And the list goes on and on! Use what you have but presenting it in a fun way makes the kids want to eat it!
To start your breakfast board I always place my fruit/veggies and I expensive items down first because I like for them to cover most of the board. Then I come back and fill in spaces with the more expensive meats and cheeses. Finally I add spreads, nuts, and garnishes.
Check out my breakfast board and make sure you’re following me @severalpeoplesmama on Instagram to see the video of me putting this together!
Now let’s make some easy low carb/keto friendly egg muffins to go on our board.
Ingredients:
- 4-5 large eggs
- 1 cup half and half
- Seasonings- I used Tony’s creole seasoning, garlic and onion powder and black pepper
- Veggies- you can use whichever you like. I used spinach, mushrooms and grape tomatoes
- Meat – this is optional. I used deli ham that I needed to use up before it went bad
- 1 to 1 and 1/2 cup of shredded cheese any kind, I used Mexican blend
- 1 tbsp of butter
- 1 tbsp of oil
- Cupcake liners
Directions:
Preheat oven to 375 degrees. In a sauté pan on medium heat add oil and then butter. Follow with veggies and sauté til softened about 5 minutes. Add meat if using. I do add seasoning to taste to this mixture but that is optional. Turn off heat and set aside to cool. You want this mixture to cool prior to adding to your eggs. Beat your eggs in a bowl (I use a large measuring cup because it makes it easier to pour) add half and half and seasonings. Beat til mixed thoroughly. Add cooled veggie mixture and cheese and mix. Add cupcake liners to muffin pan, this recipe makes approximately 1 dozen. Pour mixture in cups 3/4 of the way. Bake for 25- 30 minutes. The eggs will puff up in the liner but once cooled they will fall again.
I hope you try this recipe! It’s great to prep ahead and can easily be stored in the refrigerator for about a week if they last that long! Breakfast is now necessary at this house and these egg muffins will be on the menu!
Love Ricki
severalpeoplesmama.com 