Seasonal allergies are a problem in our house.
Not for me … yet. Like vertigo, I know it’s only a matter of time.
In fact allergies weren’t a problem for Mom and Dad until the past few years. Suddenly it was like pollen was attacking them. The sneezing, sniffling, and nose blowing are both annoying and hilarious.
There are itchy, watery eyes, scratchy throats, and more unusual things you wouldn’t normally associate with allergies, like a fluttering sensation in your chest that might make you think you are having a mild heart attack. Nope, just allergies.
Sneezing presents its own risks. They come with little warning when Mom is in the middle of cooking, cleaning, eating, driving. And if she doesn’t brace herself, bad things happen.
The other day, in fact, Mom sneezed three times and threw out her back. A few innocent little sneezes and Mom was in debilitating pain for about a week. We cancelled plans to attend a charity event (but the weather was gross, so it was fine) and Dad hit up Books on the Lake with me (more on that next week).
Of course, it doesn’t help that Mom is like many other moms out there and couldn’t sit still most of the time. Rest assured, I did everything I could to help, but Mom still tackled many tasks.
Luckily, her back is healed thanks to a little forced rest, time, and lots of turmeric (it works, people!) but she is waiting, bracing herself with each sneeze, hoping it doesn’t happen again.
Healthy Egg Muffins are sure to keep her feeling good. They are easy to make, full of nutrition, gluten free, and the perfect on the go breakfast. They are super adaptable to whatever ingredients you have on hand. Because Dad loves these, I made them with Egg Beaters since he tries to avoid too much cholesterol. I also added lots of broccoli and cauliflower and ham and cheese.
Mushrooms, spinach, onion, and kale would be great in these and you can of course use regular eggs. Bacon can swap in for the ham, and any kind of cheese will be fabulous. What’s even better is that these freeze perfectly. Let them thaw in the refrigerator overnight to just grab in the morning or warm them briefly in the microwave.Print
- 2 cups Egg Beaters
- 1 cup broccoli florets, broken into small pieces
- 1 cup cauliflower florets, broken into small pieces
- ¾ cup Colby jack cheese, torn into pieces or shredded
- ¾ cup ham, torn into small pieces
- 1 teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 1 teaspoon ground turmeric
- Preheat oven to 350 degrees F. Line a muffin tin with paper liners.
- In a large bowl, stir together the Egg Beaters, broccoli, cauliflower, cheese, ham, pepper, salt, and turmeric until well combined.
- Divide the mixture evenly among the muffin cups. Bake 15-20 minutes, until golden brown on top and springy when touched. Serve immediately or cool completely in pan. Store in the refrigerator in an airtight container for up to 3 days or in the freezer, individually wrapped in parchment and foil and placed in a zipper bag. Thaw in the refrigerator overnight or in the microwave about 1 minute.