What's For Breakfast: Egg Muffins


I am all about convenience when it comes to healthy eating. Which, I suppose sounds odd, as eating a healthier diet typically requires more prep and cooking time when making things from scratch. However, if I can get all the prep work done for a week's worth of meals in one fell swoop, I'll still call that convenient.

Case in point, these egg muffins. Making a batch means I have breakfast for at least a week, with a few extra to eat as snacks. The biggest time investment involves chopping up some veggies, but once that's done, you just toss the chopped veg in with some beaten eggs, and spices, pour the whole shebang in a prepped muffin tin, and, wham, bam, breakfast is ready for the week.

These egg muffins are simple to modify to your taste, as you can add in whatever vegetables you have on hand, along with your favorite spices (herbes de Provence, oregano, hot sauce, etc.), to make them.

Egg Muffins (printer-friendly version)
makes 8 muffins

8 organic eggs
1 cup diced broccoli
1 cup diced onion
1 cup diced mushrooms
1/2 cup grape tomatoes, sliced in half, seeds removed
salt and pepper, to taste

1. Preheat the oven to 350 degrees.
2. Spray a muffin tin with cooking spray. (Seriously, do this! Otherwise, you will have a giant mess on your hands. Um, not that this happened to me or anything.)
3. In a large bowl, whisk together the eggs. Then stir in the chopped broccoli, onion, mushrooms, and tomatoes. Season to taste with salt and pepper.
4. Bake in the oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
5. Store leftover muffins in an airtight container in the fridge for up to one week.

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