Back to school breakfast ideas

Many of us have children returning to school after a prolonged hiatus. We’re a little out of practice, but that doesn’t mean we’ve forgotten how important it is to start the day off on the best foot. Yet, busy mornings on the go can leave little time for a healthy or nutritious breakfast. Some people may have the time or desire to wake up extra early and cook an entire meal from scratch, but we know that doesn’t happen very often. We need easy options that take little planning, taste great, and can please even the pickiest of kids.

It sounds like a tall order, doesn’t it? Don’t worry, because we’ve got your back! Pederson’s Natural Farms makes both mild and spicy, fully cooked breakfast sausage. With no added sugar, no preservatives, no growth hormones, or antibiotics, all you’re left with is the good stuff. Everyone needs a quick go-to breakfast food, and this one is packed with the protein needed to fuel our families’ bodies and brains.

These Whole30 Breakfast Sausage & Egg Muffins are a perfect fit for those busy mornings. Full of flavor and portable, they come together in no time and they store well too, so you can easily reheat them before you run out the door.

8-9 large eggs

1 onion, diced

1 clove of garlic, minced

2 cups fresh spinach, chopped

1 package Pederson’s No Sugar Mild Breakfast Sausage Links or Patties, diced

¼ tsp salt & pepper

1 avocado, sliced (optional)

hot sauce (optional)

Muffin Pan

1. Preheat oven to 350 degrees, coat a muffin tin with avocado oil.

2.  Brown the sausage in pan over medium heat.

3. In a large mixing bowl, whisk the eggs and then add in the sausage, spinach, salt + pepper.

4. Pour mixture into the muffin tins, filling ¾ of the way.

5. Bake for 20-25 minutes.

6. Cool for 5 minutes before removing from tin.

7. Serve with avocado and hot sauce (optional).