No-Fuss Breakfasts to Help you Adjust to Daylight Savings

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Egg Muffins

These make-ahead egg muffins are a lifesaver on busy mornings, packed with veggies, cheese, and fresh herbs. They’re easy to customize with whatever ingredients you have on hand, from diced ham to spinach or peppers. Bake a batch, refrigerate or freeze, and simply reheat for a nutritious grab-and-go breakfast during the daylight savings adjustment.

Ingredients (for 12 muffins):

• 8 large eggs
• ¼ cup milk
• ½ cup shredded cheese (cheddar, mozzarella, or your favorite)
• 1 cup diced vegetables (e.g., bell peppers, spinach, tomatoes)
• ½ cup cooked meat (e.g., ham, bacon, or sausage) (optional)
• 2 tbsp chopped fresh herbs (e.g., parsley, chives)
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
2. In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in cheese, vegetables, meat (if using), and herbs.
3. Pour the mixture evenly into the muffin cups, filling each about ¾ full.
4. Bake for 18-20 min., until the egg muffins are set and slightly golden on top.
5. Let cool slightly before removing from the tin. Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.