Back to school means back to craziness, at least it always did in my house when I was growing up. It can be hard to come up with a balanced, but still quick and easy breakfast when you’re in a rush to get out the door, so I put together this basic breakfast egg muffin. There are only 4 major ingredients involved and you can whip it up in just a matter of minutes!
When it comes to kids and breakfast, protein is a must. Kids need protein to grow strong and stay healthy. Eggs have all-natural, high-quality protein, which provides the building blocks they need to grow and the energy they need to stay focused, especially on big days. Several scientific studies the cognitive benefits of eating breakfast, such as improved memory recall time, improved grades and higher test scores. Yay!
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- 1 tsp Olive Oil
- 2 eggs
- 1 english muffin, or sprouted bread
- ¼ tomato, sliced
- salt and pepper, to taste
- In a small bowl crack both eggs, add salt and pepper to taste, and beat with a fork until blended.
- Heat a skillet with olive oil over medium heat until hot and pour egg mixture in.
- While you're waiting for the eggs to set, place the english muffin in the toaster oven and then begin to gently push the eggs across the pan lifting and folding over. Add salt and pepper. Once the eggs are softly set and still runny in some places, remove from the pan.
- Assemble the english muffin, top with tomato slices and scrambled eggs, and enjoy immediately.
This post is brought to you in collaboration with American Egg Board.America’s egg farmers launched the Good Egg Project to educate Americans about where eggs come from and encourage people to eat good and do good every day. Visit incredibleegg.org/good-egg-project to learn about egg farmers’ products, family-owned and operated businesses and the carefully developed practices for delivering the safest, most nutritious, great-tasting, wholesome eggs to America’s breakfast tables. All content, ideas, and words are my own.