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With two kiddos to send off to school every day, Kim Zolciak-Biermann is familiar with hectic weekday mornings. That's why she was eager to test out a healthy breakfast recipe that would be "super quick for the kids in the morning." Narrating the baking experiment on Instagram Stories, the Don't Be Tardy mama revealed: "We literally only have like 20 minutes to eat, so that we can get enough rest." Enter three-ingredient egg muffins.
Using eggs, cheddar cheese, and broccoli, Kim filled a muffin pan with the ingredients and baked the savory, protein-packed goodies. Well, technically chef Tracey Bloom baked them, but, you know — close enough. And while she was at it, Tracey used the leftover ingredients to make cheddar-and-broccoli potato skins.
Look at this! A breakfast and an after-school snack, all in one round of cooking:
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