Breakfasts around here aren’t really a thing despite every warning that it’s the most important meal of the day! None of my kids can eat the first thing in the morning…opting instead for some sort of snack mid-way through the day that may or may not look “breakfasty.”
Every single coach my children has ever had has said to EAT before hitting the ice, arriving at the court or showing up for a workout but NOPE…my kids don’t/can’t/won’t and I’m just like them.
Ironically, breakfast is my VERY FAVOURITE MEAL but it’s more of a late morning, lunch type of meal if I’m having it as there’s something that doesn’t quite work about eating the very first thing in the morning. For me, I’m a solid two cups of tea deep and several hours up until I’m ready for a mid-morning snack. Any earlier than that…and it often throws me off for the entire day. SOME days breakfast is no issue, but most days I push it to later in the day.
This weekend, with all three children home, I decided to make a few “Ham and Egg Breakfast Muffins” in my attempt, once again, to have a little “breakfast snack” in the fridge just in case anyone wanted a little bite in the mornings (I’m constantly mom-guilting over my kids not eating in the mornings!) They’re super easy to make, completely delicious and can be left in the fridge and re-heated.
Ham and Egg Breakfast Muffins
- 12 slices of Olymel Black Forest Smoked Ham, nitrite-free
- A dozen eggs
- Shredded Cheese
- Pepper to taste
- Preheat oven to 400 and spray 12 muffin cups with cooking spray.
- Place 1 slice of ham into each muffin cup.
- Crack an egg over each slice of ham.”
- Sprinkle pepper on the egg.
- Add shredded cheese.
- Bake for 10-12 minutes or until eggs are done.
THE SECOND Noah arrived home from university last evening, he opened the fridge and excitedly announced “Oh! You made these breakfast things!” Then he promptly popped one, then a second, and a third into his mouth…completely delighted (and proving that my kids eat breakfast even if it was ten o’clock at night!!)
He followed with saying how he could make them himself at university and how they’d make a great breakfast IF ONLY he had a muffin tin…so, being the good mom that I am, he’ll be packing a muffin tin in his luggage with him when he heads back in a few days!
While kids not eating breakfast is an issue around here…I also worry about processed meats in general. As a family who deals with migraines, processed meats are known as one of the key triggers (and yes, so is not eating breakfast!)
According to a survey conducted on behalf of Olymel,
47% of consumers of deli meats are concerned
about nitrites in cold meats.
So…Olymel decided to do something about it and when they told me about their new products that are 100% Free of Nitrites and Phosphates…I was all over giving them a try.
This week, not only did I make the “Ham and Egg Breakfast Muffins,” but I had a FABULOUS sandwich made with Olymel Smoked Turkey Breast and Black Forrest Ham that included:
- No nitrites or phosphates
- No added sugar
- No allergens
- Gluten-free, certified by the Canadian Celiac Association, and
- Verified Canadian Pork from Canada-raised pigs
Along with everything it didn’t have…it was completely delicious!
I’ve over-stuffed my fridge with food as my three children will be home this weekend for Thanksgiving and I’m completely looking forward to some great meals, and fabulous time spent together!
For lunches, I’ll be spreading out the deli-meats, some fancy breads and lots of fillings for a “do it yourself” sandwich bar as everyone has a special way of building the perfect sandwich!
And who knows, maybe we’ll even fit in a breakfast or two!
Disclaimer: This post is sponsored by Olymel. As always, all of the opinions here are my own.