I love to cook. That’s one of the main reasons I started this blog. I love taking recipes and trying them out (usually with my own twist) and I love wowing others with my handiwork in the kitchen as well. Cheers to the first and best meal of the day: breakfast!
Breakfast is my favorite meal of the day. My poor fiancé has had to learn to love it over time but I think he’s learned that eggs can be more than just scrambled or in an omelet. One of the biggest complaints I hear from people about eating healthy, especially for breakfast, is because of time.
The first thing I want you to remember is that we all have the same 24 hours in a day. Most of us work 8 hours or so and if you go to the gym for an hour, that leaves a whopping 15 HOURS LEFT IN YOUR DAY. Once I looked at my days and weeks like this, I stopped having excuses and put in the work but came across some challenges. One challenge I had was the fact that I am always on the go with my 9 to 5 job and I really really like my sleep. And now that I am engaged and live with my fiancé, I wanted to make sure I started us off with a good healthy meal every morning. So I got to thinking…
…I remembered when growing up that my mom made these egg muffin cups because it seemed that my family was always on some version of the popular early 2000s diet known as the South Beach Diet. I love the idea of the diet and still stay away from heavy carbs because MY body responds to the depletion of carbs well (please note I still eat complex carbs, I just don’t overdo it with carbs regularly and I actually really like protein and veggies). So I searched the web and Pinterest for recipes that were similar to my mom’s egg cups and ended up creating my own after finding several recipes and combining them to make my own master recipe (MUHAHAHA!)
So below is a recipe that I have come up with over the past month or so and I think it kind of speaks to everyone and gets a lot of good protein, veggies, and fats into your body. I usually eat two and you can add a piece of whole wheat toast and low sugar jam. I would even venture to say that you could cut them up after reheating and stick in a tortilla for a breakfast burrito!
Check it out and enjoy!
The Most Delicious Egg Muffin Cups
Prep Time: 15 minutes
Cook Time: 30 minutes
- 6 eggs
- 6 egg whites (I use the one from the carton; save your shaming!)
- 1 tsp olive oil or coconut oil
- 1 tsp garlic salt
- ½ red pepper diced
- ½ green pepper diced
- ½ onion diced
- 6 mushrooms (more if you’d like!)
- ½ tsp of feta per muffin
- 6 slices of uncured turkey bacon (according to my fiancé it tastes more delicious that brands like Butterball)
- 1 cup spinach
- 12 muffin liners
- Cooking spray
Preheat oven at 400 degrees
Line muffin pan with liners and spray with cooking spray.
Beat eggs and egg whites in a bowl and set aside
Heat saucepan on medium high heat and when pan is warm add oil. Add veggies except for spinach and sauté until soft. Add spinach and set aside
Tear turkey bacon into pieces and distribute across all twelve muffin tins. Add ½ tsp of feta (or cheese of choice) to each muffin and distribute veggies across the 12 muffins. Fill muffins with egg and egg white mixture.
Bake for 20-30 minutes (depending on oven; mine likes about 25 minutes)
Cool and put in Tupperware. Reheat in the morning for a minute and a half and voila! (P.S. I have also made this in a “quiche” version where I just use a 13″x 9″ pan as well)
Enjoyed this recipe? Comment how you liked it below and stay tuned for my next meal prep post!