It is that time of year when the consumption of sugar amongst my children starts to give me a little anxiety. For the next few weeks it seems there is sugar and candy coming out our ears and I get tired of constantly having to manage and referee how many treats they are eating. It is weeks like this one that I don’t have the heart to send my kids off to school with a bowl of sugar cereal for breakfast. My secret weapon to starting their day off in a healthier way are these Ham & Egg Breakfast Muffins. They have become morning-breakfast savers at our home. You can throw these muffins together in just a few minutes and they freeze awesomely! You can just make up a couple batches, place them in the freezer in a Tupperware or on a cookie sheet and they can microwave them and eat them as they are running out the door to school. Because of the quinoa, these muffins will keep them feeling full longer and hopefully help them battle their sweet tooth a little easier throughout the day. I know I need that too this time of year!

Ham and Egg Breakfast Muffins
  1. 12 eggs
  2. 1 cup cubed ham (you could add sausage, chopped bacon or leave out the meat completely if you wish)
  3. 1/2 cup green onions, sliced (you can also add more veggies if you want)
  4. 1/2 cup milk
  5. 3/4 cup cheddar cheese, shredded
  6. 3/4 cup mozzarella cheese, shredded
  7. 3/4 tsp. salt
  8. 1/2 tsp. black pepper
  9. 1 cup cooked quinoa (I have added up to 2 cups of quinoa and they still turn out great if you want to add more)
  10. 1 pkg. crescent dough (optional--if you are counting calories, just leave this part of the recipe out)
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  1. Cook a 1/2 cup of raw quinoa in 1 cup of water. Let cook on the stove to steam for 10-15 minutes or until they are tender. Remove the quinoa from the heat and let cool. In a large bowl whisk together the eggs, ham, milk, cheese and seasonings. Mix together until the eggs are thoroughly combined. Add the quinoa and mix. Open the crescent dough onto the counter and roll out until pretty thin. Get out two muffin tins and spray with cooking spray. Find a cup with the mouth being about the same size of the bottom of the muffin tins. Cut a circle of the dough and place in the bottom of each tin. If the circle does not fit completely that is okay, it doesn't have to be a perfect measurement. Place a 1/4 cup of the egg mixture into each muffin tin. Bake at 350 for 16-18 minutes, or until the centers are cooked through and the tops are slightly golden brown. Eat these muffins right away or freeze them on a tray for a quick breakfast you can warm in the microwave in a hurry.
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