Egg Muffins: The Simple & Delicious “anytime” food!
I talk with clients all the time about the importance of eating breakfast. It quite literally gets your body out of “sleep mode” and revs your metabolism. In other words: you start burning more fat and calories when you eat something healthy right after waking up!!!
Eggs are one of my favorite breakfast foods, and Egg Muffins are a great way to prepare a whole week’s worth of breakfast ahead of time.
They’re also super easy to transport, if you are on the go.
Lastly, because of their portability, they don't need to be limited to a breakfast item. You can enjoy them anytime of day!
Here’s the quick and easy recipe:
STEP 1:
Preheat oven to 350 degrees, and line 1 muffin tray with muffin liners.
STEP 2:
Mix 1 dozen eggs in a bowl with your choice of mix-ins. This is where you can get creative, use what’s leftover in your fridge, or be specific for those picky eaters out there!
In this recipe I used: chopped onion & baby spinach…both raw.
*If you want to add meat [sausage, turkey, etc] , be sure to finely chop it and cook ahead of time.
Add salt/pepper to taste
STEP 3:
Pour egg mixture into each muffin tin. Do not fill more than 2/3, as these will expand.
STEP 4:
Bake for 12-15 minutes, depending on your oven!
To keep a whole dozen of these fresh, I let them cool & then freeze them. I remove 2 per day, as needed!
I talk with clients all the time about the importance of eating breakfast. It quite literally gets your body out of “sleep mode” and revs your metabolism. In other words: you start burning more fat and calories when you eat something healthy right after waking up!!!
Eggs are one of my favorite breakfast foods, and Egg Muffins are a great way to prepare a whole week’s worth of breakfast ahead of time.
They’re also super easy to transport, if you are on the go.
Lastly, because of their portability, they don't need to be limited to a breakfast item. You can enjoy them anytime of day!
Here’s the quick and easy recipe:
STEP 1:
Preheat oven to 350 degrees, and line 1 muffin tray with muffin liners.
STEP 2:
Mix 1 dozen eggs in a bowl with your choice of mix-ins. This is where you can get creative, use what’s leftover in your fridge, or be specific for those picky eaters out there!
In this recipe I used: chopped onion & baby spinach…both raw.
*If you want to add meat [sausage, turkey, etc] , be sure to finely chop it and cook ahead of time.
Add salt/pepper to taste
STEP 3:
Pour egg mixture into each muffin tin. Do not fill more than 2/3, as these will expand.
STEP 4:
Bake for 12-15 minutes, depending on your oven!
To keep a whole dozen of these fresh, I let them cool & then freeze them. I remove 2 per day, as needed!
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