Egg & Veggie Omelette Muffin Recipe

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Yall, it’s a fabulous day. As you are reading this I am heading SOUTH with some of my favorite friends in the entire world. We are spending a girl’s weekend at the beach! It is going to be full of talking, eating, and shopping and I cannot wait! I will miss Chickadee & III like crazy I am sure, but I am excited for their daddy/daughter weekend as well. Probably the last one before Sprout arrives!

So in preparation of leaving a whipped up a few easy meals for III to give Chickadee. She eats what we do usually, but I have a feeling III will take every advantage to eat pizza and sugar…so I wanted to leave a few healthy options for baby girl. Since she LOVES everything egg and eats omelettes for breakfast often, I knew these egg and veggie omelette muffins would be perfect while I was gone!

egg_muffin

Egg & Veggie Omelette Muffin
Yields 12
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 10 eggs
  2. 1/2 cup shredded carrots
  3. 1/2 cup frozen peas
  4. 1/2 cup kale or spinach
  5. 4 sausage links (I like Applegate Farms)
  6. 1/2 shredded cheese
Instructions
  1. Preheat the oven to 350 degrees and grease your muffin tin
  2. Crack and scramble eggs. Salt and Pepper to taste
  3. Mix together other ingredients
  4. Divide mixture into 12 muffin holes
  5. Pour over scrabbled eggs evenly among the 12 muffin holes
  6. Bake for 30 minutes or until done
  7. Enjoy!
Notes
  1. Feel free to use whatever veggie/meat combination you like!
A Step In The Journey http://astepinthejourney.com/

You can really use whatever mixture of vegetables and meat you would like. I just went with what we had on hand! Adding tomatoes sounds yummy! 

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I hope III and Chickadee enjoy these this weekend! I know I will be enjoying myself & trying to sleep until 8am!!

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I’d love to hear what combinations your come up with and love. Enjoy!

 

How to Clean Kid Toys in Your Dishwasher (without chemicals)

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Yall, this winter has been tough on Chickadee’s immune system. We are fortunate we haven’t had to deal with anything too worrisome, but the stomach bug, a runny nose that seems to never end, hand/foot/mouth, and fifth’s disease have all camped out in our house. It’s such a struggle to decide between getting out and socializing and wanting to keep her tucked away at home away from ALL those germs!  

One thing I know I can do is keep germs from spreading at home. This means constantly cleaning her toys, (since she is still putting EVERYTHING in her mouth) so that “bad germs” don’t stay around! However, I wasn’t sure how to do this at first because I didn’t want to trade bad germs for crazy chemicals made to “clean.” So what did I do? I turned to old faithful…VINEGAR.

First I loaded up all of Chickadee’s toys that weren’t wooden, covered in stickers, battery operated, or had that small hole in the bottom that would store water and put them in the dishwasher. I also put in all of her bath toys which never seem to fully “dry” and were starting to gather a stench.  Instead of putting in dishwashing soap, put vinegar in the dispenser. Then run the wash on the normal setting, making sure the HEATED DRY feature is turned OFF. 

When the wash is over, everything will come out fresh, clean, and germ free! 

For all of those toys I couldn’t put in the dishwasher I made a mix equal parts water and vinegar and poured it in a spray bottle. Then spritzed those toys and wiped them down with a soft cloth.

It’s that easy! Clean toys & hopefully healthier kids :) 

 

Homemade Crockpot Spaghetti Sauce (full of veggies)

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We are focusing on “small things” this year, from eating better and walking more to paying a little better attention to our spending! One small adjustment that can make a big difference in your eating habits is adding more veggies to your meals. A few new recipes we’ve added to our rotation are cauliflower mashed potatoesveggie breakfast muffins, and spinach hummus. Both were a hit with both III and Chickadee! 

A regular around here is pasta, pizza, and basically anything that involves marinara! So I thought why not “healthy up” our spaghetti sauce with loads of veggies (that you can’t even see!).

Crockpot Spaghetti Sauce
Yields 2
Delicious spaghetti sauce filled with veggies and cooked in the crockpot.
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Prep Time
20 min
Cook Time
6 hr
Total Time
6 hr 30 min
Prep Time
20 min
Cook Time
6 hr
Total Time
6 hr 30 min
Ingredients
  1. 2 twenty-eight ounce cans of diced (or peeled) tomatoes
  2. 1 small can of tomato paste
  3. Salt
  4. Pepper
  5. 6 cloves of minced garlic
  6. 1/2 an onion, diced
  7. 1/2 a green pepper, diced
  8. 1/2 cup diced carrots
  9. 1/2 cup broccoli
  10. 1 tbsp dried (or fresh) oregano
  11. 1 tbsp dried (or fresh) basil
  12. 1 tsp red pepper flakes (optional because they really add a kick!)
  13. 1 bay leaf
Instructions
  1. Prepare all ingredients and combine in your crockpot.
  2. Cook over 6 hours
  3. Remove from crockpot & take out the bay leaf
  4. Place in a food processor
  5. Pulse to the consistency of your liking
  6. Use immediately & freeze the rest for your next meal!
A Step In The Journey http://astepinthejourney.com/

  You can really customize this recipe however you would like with different vegetables. A few other ideas to throw in are mushrooms, eggplant, red peppers, spinach, kale and celery just to name a few. It’s great to use up those veggies in your fridge that need a purpose!

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You get so much sauce with this recipe…we easily filled up two LARGE mason jars. We used about a fourth of the sauce with spaghetti and threw the rest in a mason jar (or ziplock bag) and freeze it for later.

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You are going to LOVE this one! Enjoy!!