1 measuring cup, 1 fork, 1 bowl, 1 muffin tin and 22 minutes! That’s all you need to food prep this double breakfast!
Since starting to work out in the mornings, I’ve been breaking up my breakfasts into two parts: something starchy before working out and an egg bake afterwards at work. At first I was making peanut butter toast, thinking it was quicker than making oatmeal, but it really was taking too much time to get out of the house.
Enter oatmeal muffins! A quick Google search of “oatmeal bars” took me to a recipe on Kath Eats Real Food which I quickly made on Thursday night as muffins instead of bars. Abe loved them, as did I, so I decided to make another batch tonight, along with my usual prepped egg bake. And then it hit me – make them at the same time as muffins!
Muffins make everything easier – pre-portioned, quicker cook time and just cuter overall! I scaled down the recipe so it would yield 6 muffins.
Oatmeal & Egg Muffins
For the oatmeal muffins (adapted from KERF’s Baked Oatmeal Snack Bars)
- 1 cup old fashioned oats
- 1/3 cup chopped nuts (I used almonds)
- 1/3 cup dried fruit (I used apricot)
- 1/3 cup chocolate chips
- 3 Tbsp chia seeds
- 2/3 cup milk
- 1 egg
- 1 tsp cinnamon
- 1 tsp salt
For the egg muffins
- 6 eggs
- 2 handfuls raw spinach (or any vegetable, really)
- 2 Tbsp onion flakes
- 1 tsp salt
- splash of milk
Preheat oven to 350 degrees. Grease muffin tins with olive oil or butter.
Egg muffins: Chop spinach and microwave in a large microwave-safe bowl (or sautee on stove) until wilted (about 1.5 minutes). Add onion flakes and salt and mix until well combined. Portion spinach out into 6 of the muffins tins. Using the same bowl, scramble six eggs and splash of milk with a fork. Portion scrambled egg in tins with spinach.
Oatmeal Muffins: Scramble one egg and milk in the same microwave-safe bowl. Add dry ingredients and mix until well combined. Portion out mixture into remaining 6 muffins tins.
Bake for approximately 22 minutes, or until egg reaches desired doneness. Let cool before removing from tins. Will keep in the refrigerator for 5 days. To reheat, microwave egg muffins for 40 seconds and oatmeal muffins for 1.5 minutes.
Do you ever eat two different things for breakfast? I like to get some variety! And some vegetables! It’s a bummer no vegetables really go with oatmeal…or chocolate chips… hmph.