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Two weeks down. Thirty four weeks to go.
After a year of anticipation and excitement about being a big kid and attending school, Piper is officially a Kindergartener!!
After much consideration, we decided to send him to a private Montessori school. It’s important to note that before my life revolved around writing about food and homemade cleaning and bath products, I was an elementary school teacher. I had a great love for the public school system (not always the policies, but the teachers and students–but let’s not get into the politics of education today), which meant sending Piper to public school was a non-negotiable. Fast forward five years. Suddenly being on the parental side of school made me start thinking about what would be best for my child and his personality.
Piper has always been a very active, hands-on kid. He loves exploring and working with his hands–Legos are his prized possession. With these qualities in mind, we started looking at school options that would foster his love for the outdoors, working with his hands, and his great passion to explore how things work and why. Montessori education won our hearts. If you’re new to the Montessori concept, like we were a few months ago, here’s a basic definition: “Montessori is a method of education that is based on self-directed activity, hands-on learning and collaborative play. In Montessori classrooms children make creative choices in their learning, while the classroom and the teacher offer age-appropriate activities to guide the process.” (source)
We are now two weeks into the school year and we couldn’t be happier with this new season of life. Okay, I’m not a big fan of the driving to and from school daily. Besides the driving, our first two weeks as a kindergarten family have been very enjoyable. Coffee helps with the whole driving issue ;).
This new season of life means I need to focus, daily, on feeding Piper (and the rest of the family) a hearty, healthy and quick breakfast, along with packing lunches.
In the past, while I prepped food in advance, making meals or ingredients was important, but if it didn’t get done I knew food could be made on the spot. Now, it’s absolutely essential to prep ahead. Leisurely making breakfast at 7:30am and staying in our jammies until 10am aren’t an option anymore. And lunch? After two days of lunch-packing, I learned the importance of packing at least some of Piper’s lunch the night before. Real food sanity savers, my friend! And with 34 weeks left in this school year, it’s key to do all we can to keep our real food sanity!
As we talked about in last week’s prep day post, eggs are a real food family’s best friend! Eggs are super versatile, healthy, packed with protein (which means the belly stays full), and can be prepped in advance. Eggs have quickly become an essential prep day food this school year since they can be served for breakfast or packed in the lunchbox. Each week I add some kind of family-friendly egg meal/ingredient to my prep day list. Usually, I keep my egg prepping very basic: hardboiled eggs, burritos, or omelet cups. Since we’ve already discussed the basics of a good ol’ hardboiled egg and how to assemble egg burritos, let’s dedicate some time to omelet cups.
Omelet cups are made by combing eggs, a bit of milk, veggies, cheese, and bacon! The ingredients are then baked in the oven for 20 minutes until the omelet cups resemble muffins.
Even if your kids won’t touch an omelet, the muffin appeal of the omelet cup is something a child just can’t resist. Something is triggered in a child’s brain when they see a muffin shape. Muffin = YUMMY! Must eat! I have absolutely zero scientific evidence for this statement, just many years of observing my own two kids.
PS: Muffins seem to have the same effect on husbands.
Before I share my omelet cup recipe and finish eating the omelet cup currently wedged between my typing hands and the computer screen (#thestruggleisreal), it’s important for me to mention the biggest advantage of making omelet cups…
Omelet cups are the ultimate make-ahead busy morning meal or lunch. Omelet cups can be frozen for up to 2-3 months (although three months gets a bit iffy with texture and taste) or stored in the fridge for 3-4 days. Just reheat the egg cups and serve. Easy peasy, healthy, and scrumptious!
Make-Ahead Grab-n-Go Omelet Cups
Ingredients
- 1 TB extra virgin olive oil
- 2 bacon slices chopped
- 1/2 cup diced green onions whites and greens
- 1 1/2 cups diced bell pepper red, green, or yellow
- 2 cups baby spinach optional
- 9 eggs
- 1/4 cup whole milk
- 1 1/4 cups shredded cheddar cheese
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 350F. Line a muffin tin with muffin liners. I prefer silicone liners for easy clean up, but paper may also work–I’ve used this brand with success. If you’re using paper, peel the wrapper before storing the cups in the fridge or freezer.
- In a large skillet, over medium-high heat, (I use my cast iron skillet), heat the olive oil. Add the chopped bacon, diced green onions, and diced bell pepper. Wait to add the spinach, if using. Saute the mixture for 10 minutes, until the veggies “sweat” and soften and the bacon starts to brown on the tips. If using baby spinach, add the spinach and cook for another 1-2 minutes, stirring until the spinach is wilted. If there’s lots of fat in the bottom of the pan (since bacon can differ so much in fat content), drain it before the next step.
- In a medium-size bowl, beat the eggs and milk. Whisk in the cheddar cheese, salt, and pepper.
- Spoon 1 tablespoon of the veggie/bacon mixture into each muffin cup. Pour the egg mixture over the top of the filling.
- Bake for 20 minutes until the eggs are firm and the tops spring back when touched.
Video
Notes
Nutrition
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What to Serve With This Recipe
This is a great protein-rich breakfast, lunch, or dinner. Serve this recipe on its own or with a breakfast side. Here are a few of my favorite side dishes:
- Chocolate Protein Yogurt: Super high in protein, this yogurt tastes like chocolate pudding.
- Toast: Toast and eggs are a classic. I love sourdough toast.
- Egg Sandwich: Use the egg(s) to make a sandwich.
- Overnight Oats: Make chocolate peanut butter oats or high protein overnight oats without yogurt the night before. Then serve with this recipe for a protein-rich meal.
- Avocado Toast: Top a slice of toast with mashed avocado and a squeeze of lemon juice and salt.
- Avocado Slices: For a healthy fat, add half an avocado (sliced) with lemon and salt sprinkled on top. Enjoy each bite of the omelette with a slice of avocado.
- Fruit: Serve alongside your favorite berries or seasonal fruit.
- Banana Bread: A classic, make it advance and enjoy all week for breakfast: almond flour banana bread, sourdough muffins, or maple-sweetened muffins.
- Yogurt Bowl: Serve alongside a nutrient-dense yogurt bowl.
- Bacon or Sausage Patties: Serve with oven-baked bacon or cooked sausage patties.
- Potatoes: Roast potatoes or make a sausage and potato hash.
- Pancakes or Waffles: Serve alongside sheet pan pancakes, pancake muffins, or almond-oat pancakes. Or, serve with almond flour waffles or einkorn waffles.
- Roasted Tomatoes: We visited France a few years ago and our hotel served eggs and roasted tomatoes each morning (among other things). Give it a try during the summer when fresh tomatoes are in season. Make the tomatoes in advance and warm them up in a skillet.
- Tropical Mango Pineapple Smoothie: A great source of healthy carbs, paired with this protein-rich breakfast.
MY Favorite & Easy
Egg Recipes
- 15 Different Ways to Cook Eggs for Breakfast
- How to Make Fluffy Scrambled Eggs Every Time
- Scrambled Egg Sandwich
- Ham and Cheese Omelette
- Eggs in a Basket
- Sunny Side Up Eggs
- Sheet Pan Breakfast Burritos
- Make-Ahead Breakfast Burritos
- Instant Pot Hardboiled Eggs
- Egg & Sausage Breakfast Casserole
- Make-Ahead Omelet Cups
- Bacon, Vegetable, and Kale Frittata
- Spinach Feta Omelette
More Delicious Egg Recipes
How am I supposed to reheat these?
Hey Angela, Microwave, oven at 300F until warm, or toaster oven.
Hi,
Any way to make these without any liners? like just buttering the muffin tins. thanks!
Definitely, Jane. Just generously grease the tins to avoid the eggs from sticking.
Can you freeze these and pull them out to reheat as needed ?
Hey Lyn, I haven’t tried, but that may work. I would test one first.
These are delicious. What is your process for freezing them as well as reheating them?
Just made these and your oatmeal cups for my husband who leaves early for work, and they are both delicious! Perfect for him to grab and go in the mornings. Thank you for two awesome recipes! 🙂
Awesome, Amanda! So glad you can put both recipes to use!
Would frozen spinach work in these egg muffins?
Hey Pae, I think so. Just make sure to wring all the water from the defrosted spinach before using it.
These are so yummy, thanks for sharing the recipe! I find mine can be cooked through, but still a little wet on top. If that happens I just turn the oven to broil and watch carefully for a minute or two.
Hey Katie, That’s a great idea! Thank you for sharing.
Hi, just curious what your reheating methods are. Ideally, I’d love to be able to microwave it, hopefully without compromise in taste and texture. Thanks for the share, I can’t wait to try this recipe!
Hey Susan, I reheat these in the microwave :). I usually just reheat them for about 30 seconds, and then add to the heating time by 10-20 seconds, if needed. Another method is to wrap a damp paper towel around the omelet cup to keep it moist, then reheat it in the microwave.
I made these delicious omelet cups this past weekend so simple. My girls (3 & 4) not so much yet. I live out here in Las Vegas, Nevada where it’s really hard and expensive to go completely natural especially as a single parent I will though. Thank you so much for your blog. Thank you so much for all of your Information may GOD continue to bless you on your journey.
I’m so glad you liked the omelet cups, Tanisha. 🙂
Hello!
As a follow Floridian, I really enjoy following your blog. I love finding similarities. (We share the same refrigerator. Countertop custom sized?)
I really appreciate your mention of Montessori. I am an AMI trained primary guide and own/operate a school along side my husband. We have our two girls, 2 and 4, attending. I know you have very good schools there in Tampa.
Cheers!
Hey Puqui, Thank you so much! It’s great to hear you’re enjoying Live Simply, and that we share so many similarities (yep, counter depth custom size ;)).
I’ve always been such a huge fan, as an educator, of Maria Montessori and her philosophy. I’ve been so pleased with Piper’s school so far. The school offers Pre-Kindergarten to 8th grade education so I hope he will be able to continue for many years. Londyn (my three year-old daughter) is already excited about attending next year! Thank you for the sweet note :).
These look great! I have everything in my fridge, but have not had great experience with eggs and paper liners in the past. I don’t have silicone liners, so I am going to try squares of parchment. Fingers crossed!
Perfect, Aileen! I think the parchment squares should work. Let me know how it goes. My paper liners are more like a thicker parchment paper, and they work really well. I’ve also greased my muffin tins in the past and made the cups directly in the muffin tin (without liners), but the clean up is a challenge! This is an option, just expect extra clean up to be involved.
I hope you love the omelet cups–I’m eating two more for breakfast this morning ;).
The omelet cups tasted great – my 1 year old especially loved them. The parchment – not so much. I think I’m going to have to give in and get silicone liners. 🙂 Thank you for another great recipe!
You’re welcome! I’m glad the omelet cups were enjoyed :). The silicone liners are great. I have two sets-one from Amazon (above) and one from IKEA. They really make cleaning up so easy.