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?!
No comments:
Post a Comment