Southwest Egg Muffins

Southwest Egg Muffins

Happy New Year! We’re back after a month of traveling and visiting family! I’m sure that I am not alone in hoping that there is a little less of me around by this time next year. I’ve found that whatever I scarf down while trying to get everyone ready for school, work, etc. tends to set the tone for the whole day in terms of what I eat. If I start the day with a donut, chances are that I will also have a soda with some chips, crackers, or other salty junk food goodness before noon. It’s that whole “If You Give a Mouse a Cookie” effect.

We love these egg muffins in our house. This week I went with a little southwestern flavor, but we’ve made so many different types of egg muffins over the years. This recipe is pretty forgiving, so feel free to play with it and throw in whatever sounds good to you (or what’s left in your refrigerator). I typically make a large batch on Sunday and they will last us 3-5 days.

Start your crazy weekday mornings off right with a couple of egg muffins and a piece of toast or some fruit. You won’t regret it.


  • 8 eggs
  • 1/8 cup half and half or milk
  • 1/4 cup mixed bell peppers, diced
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • optional: 2 Tbs salsa


  1. Preheat oven to 350 degrees.
  2. Prepare a muffin tin by coating each cup with nonstick cooking spray.
  3. Whisk eggs together briskly
  4. Mix in seasonings (onion powder, garlic powder, and paprika)
  5. Add the bell peppers and salsa. Give the mixture a good stir.
  6. Pour mixture into muffin tin, filling each cup about 3/4 of the way full.
  7. Bake 10-15 minutes until egg is cooked through and an inserted toothpick comes out clean.
  8. Enjoy your healthy and quick breakfast!

Southwestern Egg Muffins

My Favorite Pumpkin Bread

Pumpkin Bread Closeup

Sing it with me now: “It’s beginning to look a lot like…Fall.” It’s still Fall. We may be starting to sneak a little bit of Christmas music and books into the house, but there are still a couple weeks of it being socially acceptable to have pumpkin fever. Pumpkin muffins, pumpkin brownies, and a couple more loaves of this pumpkin bread are all on the menu before we jump into the official Christmas season.

The pumpkin spice crazy is out of control these days. The grocery store shelves are lined with fake pumpkin spice everything. Cookies, cereal, crackers, candy, pop-tarts…even milk. Milk! It’s pumpkin spice insanity. I don’t know about all the artificially flavored pumpkin, but there’s nothing like going back to the basics with a classic pumpkin bread. The original pumpkin spice. This pumpkin bread is practically perfect in every way. I have a feeling that we’ll be making this bread for many years to come.


  • 1 (15 oz) can pumpkin puree (if you have an Aldi near you, it’s by far the best price I’ve found)
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp ground ginger

Pumpkin Bread Loaf


  1. Preheat oven to 350 degrees F. Spray loaf pans generously with nonstick cooking spray.
  2. In a large bowl or Kitchenaid stand mixer, thoroughly mix together pumpkin puree, eggs, oil, water and sugar.
  3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. Gradually incorporate the dry ingredients into the pumpkin mixture until blended (be careful not to overmix).
  5. Pour into the prepared pans.
  6. Bake for about 35-45 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Pumpkin Bread Slice

Recipe adapted from All Recipes

This is Halloween

We love the holidays in this family. Everything is extra magical once October starts. Pumpkins everywhere. Pumpkin Pecan Waffles candle lit. Hocus Pocus on repeat and Halloween episodes of all of our favorite shows. Listening to The Nightmare Before Christmas soundtrack. Candy. Being asked ten times of day if it’s Halloween night yet so we can go trick or treating.

We’ve done our best to make the most of this month.


Our annual visit to the pumpkin patch did not disappoint. Our little guy loved climbing the hay mountain to slide down, getting lost in the maze, seeing all of the animals and then getting to go out into the pumpkin patch to find the perfect pumpkin to pull off the vine. We didn’t realize until we got home that his pumpkin was already starting to rot a little. We ended up having to replace it with a store-bought pumpkin doppelganger the next week. Thankfully, he didn’t notice. Shhh…

Nothing makes me happier than pulling out the tubs of holiday decorations out of storage. It was extra fun to have a little helper to decorate the house with this year.

After getting lost on Pinterest for a couple hours, I found a few cute Halloween crafts for little ones. This Q-tip skeleton was super easy and a hit.

We had so much fun making dirt pudding together. I’m not the best at letting our wild child help with cooking yet, but I tried to step back and let him lead on this one. He had an absolute blast. There were cookie crumbs and great big glops of pudding all over the table by the time we were done, but it was totally worth it. These are the things that memories are made of.

A few of our favorite Halloween Books this year: Fright Club // The Haunted Mansion (I’ve been dying to get this one) // Room on the Broom // Happy Halloween, Curious George // Even Monsters Need Haircuts

Check out the Dollar Spot at Target and the Dollar Tree for some cheap Halloween entertainment. The price is right and kids don’t know (or care) that it only costs a dollar.

We’ve also had fun watching all the spooky kids movies we could find on Netflix and at our local library. A few of our favorites include: Hocus Pocus // Toy Story of Terror // Curious George Boo Fest // Mickey’s Monster Musical

Wishing you a spooky fun Halloween!