I love eggs for breakfast. They are one of the most perfect foods in terms of their nutritional value. They are packed with protein, healthy fats, vitamins and minerals, various powerful nutrients, and are cost effective!
Unfortunately not everyone has time to cook themselves breakfast in the morning, so often times people are reaching for cereal, granola, oats, baked goods, or bars. While these may be convenient, they are all high carb and high sugar options.
If you’ve read my article about managing your health and weight by balancing your blood sugar, you would understand how this will start your day off with a big blood sugar spike and you will surely be crashing well before lunch time and either want to eat again or just not have the vitality and focus you could be having throughout your morning.
What about a convenient and nutrient dense breakfast?
Egg Muffins are delishhh. Think like healthy baby omelets without all the work! They are the easiest thing to whip up in the morning or the night before to have a quick nutritious breakfast. But the best part? You can make a batch of them and have them for the next few days.
Here’s what to do..
Egg Muffin Recipe
Preheat your oven to 350 degrees.
Spray a muffin pan with non stick spray.
Dice up whatever veggies you enjoy with your eggs! I used broccoli, green bell peppers, and sweet potato here:
*Note: If you choose to use sweet potato, make sure you dice it small so it will cook all the way through.
Mix them all up and either sautee on the stovetop, or just start filling up your muffin tins half way with the raw veggies. Both ways come out delicious. If you’re using cheese, sprinkle the cheese over the veggies. Salt and Pepper! (I chose to cook them first because I had the time and just prefer my veggies sautéed in some grass fed butter or ghee.)
After you’ve filled your muffin tins, just crack an egg on top! You can also scramble a bunch of eggs together with salt and pepper and pour evenly over your veggies.
Place them in your preheated oven and cook for 17-20 minutes depending on how you like your eggs. I prefer mine on the softer side, so I stick around 17.
Take them out of the oven and enjoy!
Here I topped mine with some salsa and hot sauce 🙂 They also go great with Homemade Flaxseed Bread!
*Store in an air tight container in the fridge for up to 5 days.
Let me know how yours come out and what veggie combinations you used!
Love and Light,