Part of my Sunday food prep routine, includes a healthy hearty breakfast for the week. We've all been taught just how important breakfast is. My breakfast usually includes 1 carb (overnight oats or Ezekiel Bread, toasted) and 1 protein (egg muffins or Greek yogurt/ smoothie). I eat 3-4 of these egg muffins, which equals 18-24 grams of protein (not including any extra I may add in). If your mornings are busy, this recipe is a MUST. It's kid friendly, husband approved, completely customizable, and takes 5-10 minutes to make and 20 minutes to bake.
Tip: there's nothing worse than spending more time cleaning up a meal than it did to make it. I've found that eggs are so hard to clean out of a muffin pan, so I found a solution! These silicone cupcake liners are GAME CHANGING. You can use them as liners within your muffin pan or they can stand alone on a cookie sheet. They come in a set of 36, so typically you can bake more at a time with these than you can with a muffin pan (due to the size of a standard oven). These little life savers can be found here.
Recipe:
Eggs (1 egg = 1 muffin)
Salt and Pepper to taste
*Handful of spinach
*Peppers and onions, chopped
*1/2 lb Bacon OR ground sausage
*Cheese
(*optional)
Instructions:
Preheat oven to 400*
If you're adding meat, brown it while the oven preheats
White the oven is heating and meat is cooking, beat the eggs
Pour the eggs in a greased muffin pan (unless you're using the silicone liners)
Add in meat, toppings of your choice, and salt & pepper
Bake for 20 minutes and enjoy!
I make 1-2 dozen at the beginning of the week (depending on how many people I'm cooking for) and store them in groups of 3-4. If you avoid plastic food storage, three of these fit perfectly when stacked in a half pint jar. To reheat, microwave for 1 minute.
These also freeze well and thaw over night so it's easy to make a large batch at a time!
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