We are back at it – posting weekly recipes, partially fueled by Hannah’s most recent ProCoach nutrition cohort that started this past week, but also because we have admittedly been less than consistent here. So, we are starting by posting a recipe up each week, and building from there. The goal with these recipes is not to give you the most extravagant meals you have ever seen, but to bring to you simple, healthy recipes that will set you up to succeed with your daily meal planning. Some will be “meal prep” style foods, some will be side dishes, crock pot dishes, soups, some will be veggie prep ideas, breakfasts, desserts, you name it, anything goes. So here goes entry #1, and we look forward to many delicious meals in the months ahead!
When clients reach out to us about their nutrition, one common theme has to do with breakfast. Either they don’t know what to eat in the morning, or they feel that for some reason breakfast takes SO LONG to make that they just don’t have time in the morning. There is always something that keeps them from starting the day out with some food in their belly.
The truth is, breakfast is probably the fastest and easiest meal of the day, and you will hear us say this over and over…keep it simple, and set yourself up for success! If you google “quick healthy breakfast”, this will probably be one of the first things that pops up, which is one of the reasons why we wanted to start here. Egg muffin cups LITERALLY take about 5-10 minutes to prep, pop them in the oven, and you have breakfast for the week.
I did three different flavors since I get bored easily from eating the same thing every day, but have fun with it, mix it up with colorful veggies, add a little cheese, throw some meat in there with the veggies if that’s your style. I chose the following three:
Spinach & Pepper
Mushroom & Scallion
Tomato & Basil
(yields about 8 egg muffin cups)
milk (I used unsweetened almond milk as an alternative to regular milk)
your choice of vegetables, meat or cheese
salt & pepper (to taste)
- Preheat oven to 375 & spray muffin tin with cooking spray then set aside – only spray 8 cups unless you add more egg to fill the rest of the spots
- Chop up all veggies/meat you intend to use into small pieces, including greens.
- Combine eggs & milk (as if you were making scrambled eggs), salt & pepper into bowl, and whisk it up.
- Pour egg mixture evenly into muffin tin to about the half way mark
- Sprinkle ingredients into each egg cup, I like to go a bit heavy on the veggies, but if you like an eggy muffin, then do it up! The muffin tins should be about 3/4 full once ingredients are added.
- Bake the egg cups in the oven for 20-25 minutes, or until they are solid.
Store in an airtight container, or divide them up into ziplock bags for an easy grab-n-go breakfast! I will usually warm them up a bit in the morning. These are a savior on many rushed mornings. The pictures don’t do them justice, they are absolutely delicious!
I hope you enjoy them! Comment here with different ingredients you have tried!