They say that breakfast is the most important meal of the day. After a night of sleeping, one’s body needs replenishment in the form of food to help it get going properly for the day. If you have work or school, that morning meal will definitely help you stay more alert and have the energy to do the tasks at hand. I’ve skipped breakfast enough times to know, that without it, I’m a total *insert not-so-nice word here*. I tend to be slower and more disinterested in what I’m supposed to be doing. What I love about these “muffins” (and they only got that name because of the muffin pan I made them in – they are nothing close to real muffins) is that they are easy to store (freeze) and then later, you can just pop out of freezer, heat and eat! So they make perfect sense for someone, with a busy schedule, who doesn’t have much time to make breakfast on mornings. The best part about these “muffins” is that they are chocked full of vegetables and are super “deeeeeee-lish-chus!”

Ingredients:
1/4 cup heavy cream
8 large eggs
1 medium head of broccoli chopped
10 cherry tomatoes, chopped
1/4 onion, chopped
3/4 cup shredded white cheeses (I used mozzarella and cheddar)
1 small tomato diced
1/4 cup italian style breadcrumbs
salt and pepper to taste

Method:
1. Preheat your oven to 325 degrees.
2. Prep your muffin tray by spraying cooking oil or using butter in each muffin cup.
3. In a medium bowl, whisk together the milk and eggs.
4. Add all other ingredients into the egg mixture including breadcrumbs. Stir thoroughly and don’t forget to add salt and pepper to your liking.
5. Use a large spoon to fill each muffin cup until each one is even and the mixture is all gone.

6. Bake in the oven for 30 minutes. Before removing from oven, insert a toothpick into the center of one of the muffins. If it comes out clean, the casseroles are ready. If it doesn’t then allow muffins to bake just a few minutes more.

7. Serve warm with toast and a breakfast meat item if you wish.

These babies are so yummy!

Bye For Now…..