Trainer Tip Tuesday: Egg Muffins

If you read my Trainer Tip Tuesday for the last 2 weeks, you know I am doing a Breakfast of Champions series, highlighting my favorite healthy breakfasts. Previously highlighted breakfasts include Overnight Oats and Green Smoothies.  This week, I bring you: EGG MUFFINS.

Notice there is no "Mc" before the "Muffin" - I am not suggesting you swing through the drive-thru! Instead combine your favorite savory ingredients in muffin tins to make the perfect on-the-go breakfast or snack.

Kasey's Egg Muffins:

* 6 large eggs

* 1/4 c milk or water

* 1/8 tsp salt

* 1/8 tsp black pepper, ground

* 1 medium bell pepper (any color, I like yellow)

* 1/2 sweet onion

* 3/4c baby spinach

* 1/4 c cheese of choice (I like Feta)

Spray or oil muffin tine and preheat oven to 375°F.  Whisk the eggs and milk/water together in a bowl. Season with salt and pepper. Dice the bell pepper and onion into small pieces. Stack the spinach leaves, roll them up, and slice them thin (chiffonade.) Add the peppers, spinach, and cheese to the egg mixture.  Fill muffin cups 3/4 full and bake for 20-25 minutes until centers are set and no longer runny.  Allow to cool slightly before serving.

Click here for additional egg muffin recipes.

FYI, you can also FREEZE these for later consumption.  Make sure your egg muffins are cooled completely, then cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. When you are ready to eat them, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. (They can also be reheated in a toaster oven or microwave - cooking times vary).

What egg muffin combinations are you looking forward to making and tasting?!

Trainer Tip Tuesday: Breakfast of Champions, Green Smoothies

If you read last week's Trainer Tip Tuesday, you know I am doing a Breakfast of Champions series, highlighting my favorite healthy breakfasts.  If you want to catch up on last week, you can search through your email or read about the breakfast debate and Overnight Oats here.

This week, I bring you a lean, mean, green breakfast, in the form of a smoothie, a green smoothie to be exact.

I am a self-proclaimed veggie hater and have to find creative ways to get my greens; green smoothie are one of my favorite ways!  This green smoothie definitely packs an energy punch.

Kasey's Green Smoothie:
* 1/2c frozen pineapple
* 1/2c frozen mango
* 1c baby spinach
* 1c baby kale
* 1 lemon (juice only)
* 1-2c water
* 1/2 date or 1 stevia packet (optional sweetener)

Combine all ingredients in a high powered blender and blend until smooth.  This combination is one of my favorites, however it does not keep me full for long.  If I need this breakfast to last a little longer, I will also include some Greek yogurt, 1-2TBSP of chia seeds, or a scoop of Shakeology.

 

As an aside, not all "green smoothies" are actually turn out green.  If you add berries of any sort it is likely that your "green" smoothie will end up brown or purple in color instead.  Don't let the color be off putting, theses and just as delicious.  Check out some of my other favorite combinations and then experiment with your own.  Be sure to share any winners!

Look out for next week's Trainer Tip Tuesday which will feature another of my breakfast favorites, Egg Muffins (no, NOT Egg McMuffins!!).  

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