These eggs muffins are the perfect on-the-go breakfast for those mornings when you may have hit snooze one too many times. They're protein-packed, delicious, and also sneak in some veggies that will help to kickstart your morning.
Why helllo there, Monday! We meet again. I hope that your weekend was a good one!
During my time in grad school I also worked towards achieving my graduate certificate in health coaching, which involved me completing a health coaching practicum. Basically, I had to complete a certain amount of health coaching hours at my set practicum site. A common theme I noticed from my clients during my practicum was that a lot of people don't eat breakfast (or don't eat a healthy breakfast) due to lack of time or lack of ideas. It can be so easy to just grab a slice of toast or a bowl of cereal on the way out the door, but is that really giving your body the fuel it needs to start the day off? Chances are, probably not.
So, my clients and I worked together to try find what kind of breakfast foods would work for them, and egg muffins were one of the ideas we came up with. Egg muffins are extremely easy to make and they're the perfect on-the-go breakfast when you may have pressed snooze one too many times ;P
These "muffins" are packed with protein from the eggs as well as the sausage, and also sneak in some veggies too! Honestly, these taste like little mini omelets - yum!
Whip these up one night this week or wait until Sunday to make them for the upcoming week. I promise you these will be a total game-changer if you're someone who struggles to find time for breakfast in the morning.
So, what will you need for this oh-so-yummy recipe?
- 10 eggs
- 1 cup chopped bell peppers (I used about two bell peppers)
- 1/2 cup chopped onion
- 1 cup roughly chopped breakfast sausage
- 1 cup chopped spinach
- 1 tsp salt
- 1/2 tsp pepper
Not too many ingredients, right? Let's get into how you make your egg muffins...
- Preheat your oven to 350 degrees and spray a muffin pan with non-stick cooking spray.
- Get all of your chopping out of the way - chop up your peppers, onions, sausage, and spinach so it's all ready to go.
- Heat some olive oil in a frying pan over medium heat and then add the bell peppers and onions. You want to allow the peppers and onions to stay in the pan by themselves for a good 2-3 minutes.
4. Next, grab your sausage and spinach and add it to the pan. Allow all of the ingredients to hang out together for another 2-3 minutes.
5. Alright, time to grab that muffin pan. You'll want to scoop out a heaping tablespoon of the mixture you just cooked up and place it in the bottom of each muffin cup.
6. Once you've done that, you're going to whisk your eggs.
7. Now, take your eggs (it's easiest to put them in a bowl that has a spout on it to make it easy to pour) and pour them into each muffin tin, leaving 1/4 inch from the top. PS: Excuse our pans, they're old and have been baked in quite a few times :)
8. You're ready to stick those muffins in the oven! They should take about 20-23 minutes. You'll know that they're done when they start to puff up, or if a toothpick comes out clean.
Enjoy them hot right out of the oven, or stick them in an airtight container to enjoy throughout the week (keep in mind, these will go bad after 5 days). I suggest heating them up in the toaster :)
I hope that you guys will give this recipe a try! It's great for those busy mornings, especially now that kids are back in school.
Before I sign off, I thought it would be fun to start having a "Question of the Day" on my posts. I would love for you to answer the question in the comments :)
Question of the Day: What's your go-to healthy breakfast for those mornings when you're on the run?
Catch ya next time!