Today I get to kick off a blog series all about ‘what’s for breakfast?’. Our Spend Smart. Eat Smart. bloggers will share some of their favorite breakfast dishes throughout the month of May. Sometimes breakfast does not get the attention that other meals do because we often eat it quickly on our way out the door. I know that is the case for me most days.

Even though my breakfast is typically fast and simple, I need it to be healthy and filling to keep me from losing energy before lunch. I tend to have more time to cook on weekends and I really enjoy cooking. So I try to make some breakfast foods on the weekend that I can heat up in a flash. Scrambled Egg Muffins are perfect for this. I can use whatever veggies I have in the fridge and my favorite veggies to include are bell peppers and green onions. If I have any leftover roasted potatoes, I will add those as well. If I include potatoes, they need to be cooked ahead while the peppers and onions can be raw.

I stash a few in the fridge for microwaving over the next few days. If I have more than I can eat in four days, I put them in the freezer. Scrambled Egg Muffins have protein, fat and vegetables along with a little bit of dairy from the cheese. A couple of these and a slice of toast and I am full until lunch. Best of all, I get a hot breakfast without even dirtying a pan on a busy weekday morning.

Next week we will hear from Katy about what’s for breakfast at her house. I’m sure her two little ones add some extra excitement to the breakfast table!