Hi Friends! My hubby is back today with a recipe you’re going to LOVE! I’ll be back at the end of the post to wrap up this week. Enjoy!
Hey there! It’s been a while… how have you been? Me? I’m great! Staying busy training my athletes and like Savannah, spent the summer at Comerica Park working Tigers games and FREAKING METALLICA!! All in all its been a fun summer but I’m ready for the fall and some football.
Since my athletes are back in school, I’ve been getting to work earlier, and getting home a little later. That means less time at home, less time to spend with Savannah and Jacksy, less time to relax, and ultimately less time to prepare my food and gear for the next day. Because of that lack of time, I like to try to be as effective as possible with what time I do have. One of the ways I make up for that limited time is to meal prep on the weekends. Preparing your meals on a Sunday morning, ahead of time, can take a while to do in the immediate but can free up time during the week. I’m able to relax a bit more rather than spend every night in the kitchen trying to make a new meal for the next day. Meal prep takes some planning and organization, as well as a bunch of storage containers. Today I want to share one of my favorite breakfast meals, Egg Muffins.
And before you even ask, yes, eating eggs are ok. The latest research (here and here) has shown that the cholesterol in egg yolks is not associated with heart disease and they are packed with healthy fats and energy, so eat away! Now, if you or your loved ones happen to have diabetes or familial hypercholesterolemia, maybe 3 eggs a day isn’t in your best interest. But, a few every once in a while shouldn’t hurt. If you’ve ever got concerns or questions, it is always a good idea to talk to your doctor or a registered dietitian. They can get you more information and even do some simple blood tests to check your cholesterol periodically.
Moving on, these egg muffins are ridiculously easy. If you can cut up some veggies and turn the stove on, you’re good to go.
For 12 muffins you’ll need:
1 Sweet Pepper (any color you like)
¼-½ Small Onion (we use sweet onions)
¼-½ Cup (or so) of Spinach
½-¾ Cup (or so) of ham, bacon, or sausage (we use the precooked Meijer diced ham and use our slap chop to cut it into smaller pieces)
NOTE: These measurements are more of an estimate. It will all depend on your preference of veggie to meat to egg ratio. Also, you can experiment with what you put into these. Add some mushrooms or tomatoes for a different flavor, or add some shredded cheese either into the mixture or sprinkle some on top just before you bake them. You’re only limited by your imagination!
Pre-heat the your over to 350.
Start by dicing the veggies and meat into small pieces and set aside.
Crack your dozen eggs into a large bowl (large enough to add those veggies too)
Whisk the eggs.
Now you’ll need to add some garlic powder, salt, and pepper to the whisked eggs (again, we mostly wing it so play with how much of each you add)
Side Note: in my most recent batch, I forgot to add the seasonings and they tasted just fine!
Now here’s where it gets tough…
Mix it all together in your large bowl.
Next, use a cooking spray and coat the inside of your muffin tin well so the eggs don’t stick (they are a pain to clean if they stick to your pan).
Once you have your pan greased, grab a ½ cup measuring cup and scoop your egg mixture into the pan. Make sure not to over fill them because the egg muffins will expand once they’re cooked.
Get them in the oven for 20-25 minutes.
Pro Tip: Once they are done, get them out of the muffin pan as quickly as you can and let them cool on some wax paper. I’ve noticed if I let them cool in the pan, they stick to it and clean up becomes a nightmare.
Now, you don’t have to use these as a meal prep for the whole week, these are a great (and easy) weekend breakfast idea for the whole family. If you do plan on eating them throughout the week like I do, make sure you eat them within a few days. I like to eat them with Frank’s Red Hot Buffalo Wing sauce (which has no calories) to spice them up a bit! I take them to work and reheat 2-3 of them in the microwave for about 1:30-1:40.
These egg muffins have been a life saver! Meal prepping has given me more time to spend with Savannah and Jackson as well as take time to relax or get some reading done. Let us know what you think of them and give us your favorite substitution!
Until next time, take care.
Guys! I’m so freakin happy the weekend is almost here! We’re heading to a SUPER PRETTY spot in Ohio to do some hiking! We’ve been there before, but it was loooooong before I started blogging. I can’t wait to share it with you later on! It’s the most perfect spot for a weekend getaway!
Because we’re heading to Ohio for the weekend, no Weekend Round Up this week! Besides, you’ll hear all about it later on the blog anyways 🙂 I’ll be back on MONDAY with some Mitten Love. Have a wonderful weekend everyone! It’s finally starting to feel like Fall and I hope you all get out there and enjoy it!
5 thoughts on “Quick Healthy Breakfast: Egg Muffins”
These look really delicious!! 🙂
I made some today. I halved the recipe. Made mine with, kale, onion, green pepper, Mexican cheese mix, garlic, pepper and seasoning salt (very little). YummyI I’m taking mine to work to eat with salsa. Not a big eater and just me, I plan to eat one a day for breakfast; but I like to sleep to the last minute which is why I can grab and go. Thank you for sharing, I was getting tired of oatmeal 🙂