Breakfast Muffins

The morning rush is a crazy time.  You have to get yourself out of your nice warm bed and leave behind that sweet dream (mine usually consisting of some form of peace and quiet) and enter into the chaotic world of preparing the family for another productive day.

The importance of breakfast is widely known and yet I will admit, most mornings I reach for the cereal and throw a few slices of bread in the toaster.

I know I should do better but just look at the time! Miss 2 is having a tantrum on the kitchen floor because her toast has been cut into triangles instead of squares.

Mr 4 is refusing to drink his juice because it's in the wrong cup (when will I learn)

And Mr 13 is refusing to get up at all!!

Of course this is just the beginning, no matter how organised we think we are, they will find a way to challenge our beloved household order.

Grab and go breakfasts are the ultimate in time savers, not only reducing preparation time but also the number of dirty dishes, freeing up more of your time for things like mascara. Unfortunately, many store bought varieties can be seriously lacking in one thing or another, leaving your child undernourished and/or lacking in energy and concentration.

Thankfully, I think I may have found my kids the perfect Grab and Go Breakfast....Just add a piece of their favourite fruit!

The check list:

Low GI √ - promotes steady energy release for longer periods.

High Carb √ - provides plenty of energy to see your child get through the morning.

Protein rich √ - builds, maintains, and replaces the tissues in your body.

Dairy √ - Calcium rich for strong bones and teeth

Good fats √ - help the brain and nervous system develop normally.

Variety of vitamins and minerals √

Make ahead to grab and go √

'On the Go' Breakfast Mufflettes makes 20

Muffin base:

2 cups wholemeal self raising flour

1 1/4 cups grated cheese

2 eggs

1 cup of milk

Suggested Fillings:

Diced-

Tomato

Spanish Onion

Ham or bacon (just a little)

Olives

Spinach

Mushrooms......

Omelette top:

5 eggs

3/4 cup thickened cream

 

•Preheat oven to 160° C

•Place muffin base ingredients in a bowl, mix until well combined.

•Divide mixture evenly between 20 muffin cups.

• Add your desired fillings to the cups.

• Whisk eggs and cream together with a whisk or fork, distribute mixture evenly over each muffin.

•Finish with a herb garnish if desired.

•Bake for 25 minutes.

Ready to go Breakfast.