Hey There, Well-Beings! It’s confession time. I’ve been dangling my feet over the edge of the clean eating wagon since Thanksgiving. I was doing so well for a while, and then entered a really high-stress stretch where my careful meal planning and good decision making was shoved aside for convenience foods, too many treats, and no longer saying no to whatever goodie was in the breakroom. I’d say my 80-20 track record of eating well vs little indulgences was on its way to a full blown 50-50 and my clothes were starting to cry uncle.
This week, I recommitted myself fully to a healthy diet, ordered another fun dance workout to groove to, and sat down with a blank calendar page to make a meal plan (more on this in another post). One of my favorite healthy breakfast recipes are egg muffins! No, not those McDrive Thru ones, but these totally healthy, high-protein, and Vegetarian friendly, easy breakfast (with a little planning) egg muffins that really help me fuel my mornings the right way. They couldn’t be easier to make, either!
- One regular sized muffin tin
- A dozen eggs
- Olive or coconut oil cooking spray
- Veggies of your choice
I start by preheating the oven to 350 degrees. Then I generously greased my muffin tins with olive oil spray. You really want to make sure you get all sides of the cups, because the eggs really bake on without it.
After that, I chop my veggies. I love to use spinach and tomatoes for this recipe, but I’ve used green onions, bell peppers, broccoli, basically anything you’d put in an omelet goes great in these. Feel free to also use a little meat or cheese, if that sounds good to you. You can really get creative with these, so don’t feel limited by my choices! After you prep your fillings, fill your muffin cups about half to 3/4 of the way full.
Once your veggies are in the tin, then you’ll prepare your eggs. I break 6 at a time into my 2 cup Pyrex measuring cup with a spout and handle (this makes pouring a breeze), add some cracked black pepper to taste, and whisk them up until the yolk and whites are fully integrated. This recipe uses approximately one egg per cup, but some may end up being a little light, so to remedy this, I add a few tablespoons of water to my Pyrex cup to help spread the eggs around. Then I fill the cups to about 3/4 full and bake for about 15 minutes.
Once your pan is cool, you’ll store these little beauties in the fridge and pop ’em in the microwave for about 30 seconds to a minute. I eat two in the morning with a little sprouted grain toast and almond or peanut butter and I have a healthy, fast breakfast that I can eat for 6 days. The only part of this that takes any effort is making the batch, so if you can put 30 minutes with cleanup together, you can eat with ease all week.
I want to hear from you! What clean eats recipes are your mainstays? Comment below and I’ll make and share my favorites as part of an ongoing feature on the blog! Happy, healthy eating!
Wishing You Total Well-Being,