A savory, veggie-packed breakfast loaded with protein.
Hey there my peeps! I’m actually on a plane to Denver right now. T-minus 8 hours until MEXXXIIICCOOOOO 🙂 if you couldn’t tell I’m super excited about it lol. One week of relaxation, probably not so healthy food, and drinks.
Since only one of those things correlate with this blog, I thought I’d take time to talk a little bit about relaxation. This is one thing I’m going to try and focus on in 2017. And no, you don’t just have to take a trip to Mexico to get relaxation, although some days it feel like that. I made a New Years resolution to start doing yoga and meditation on a weekly basis. Sadly I haven’t done either of those things yet. Between working on the blog, work, and teaching classes, it feels darn well impossible to find time for relaxation.
I am a firm believer that you can make time for anything, all you have to do is make it a priority. I’ve made work, working out, the blog, and teaching a priority for the past few months. I would also like to add more focused time with nick, my family and time to totally veg out. I believe in rest, but for me, every time I sit down to totally “relax,” all I can think about is my laundry list of to dos.
Being able to completely shut off is a gift. And I’m working on it. Does anybody else feel the same way? If anybody has tips please comment them below!
Now onto the breakfast egg muffins! I’ve seen so about a zillion egg muffin recipes. I’ve tried a lot, but this is by far my favorite.
- Egg whites
- NUTRITIONAL YEAST! (of course :))
I love when I can get a serving of veggies in before 9 am, AMRITE?! That’s why smoothies and anything egg related are my top choices for breakfast. A lot of times I’ll pack 2 of these bad boys for my mid morning snack. They are a great source of protein and for only 120 calories!! It’s also why I have a whole bottle nooch in my desk 😉 my co-workers think I’m weird.
Let’s talk about the process. It’s not a clean one and they do take a little prep time, but trust me, 30 minutes of prep for 2 weeks of breakfast or mid morning snack… Totally worth it!
There’s 2 parts. 1 – the eggs and cheese. 2 – the veggies. Eggs are easy. 6 eggs, ½ cup egg whites, ⅓ cup light or fat free feta (I use a Hy-Vee brand that’s 30 calories for 1 oz.) The veggies are pretty simple as well. I use frozen broccoli, but you could easily substitute for fresh. I despise cutting onions. They always make my eyes water and leave my them burning the rest of the day, but when duty calls, duty calls. OR you buy a ninja chopper and all is rainbows and butterflies when to comes to chopping onions. Seriously you guys. BEST PURCHASE! (Right behind the Ninja Professional Kitchen.) No this is not a sponsored post, although it should be. I could rave about their products all day. However, I have sliced my finger a half a dozen times on the blades, those babies are sharp!
…broccoli, onions, spinach, mushrooms, a little garlic, a little salt and pepper all in a frying pan with just a dash of olive oil. Cook those greens up and then throw me in the bowl with the eggs. Whisk, whisk, whisk all together until they are mixed well.
Tip: get parchment paper muffin cups. This is a must. I’ve made them without any cup and it pretty much ruins your pan, and/or you’re going to spend 30 minutes scrubbing. I’ve also used regular muffin cups and those tend to stick to the muffin, causing you too throw out half the muffin that gets stuck. Not cool. 😐 the parchment paper ones are so easy and make the process hassle-free.
Tip x2: if you’re making for two or a family, double the batch and put half in the freezer! (Plus, then you don’t have to make them every week and it saves you time.)
Now what are you waiting for? Add these veggie stuffed egg muffins to your next meal prep!
- • 6 large eggs
- • ½ cup egg whites
- • ⅓ cup light (fat free) feta
- • ½ tablespoon olive oil
- • 1 cup frozen broccoli, chopped
- • 1 cup portobello mushrooms, chopped
- • 1 cup baby spinach
- • ⅓ cup yellow onion, chopped
- • 1 tablespoon garlic, minced
- • ¼ teaspoon sea salt
- • ¼ teaspoon pepper
- Preheat oven to 350F degrees. Line muffin pan with parchment paper cups. Spray cups and muffin pan.
- In a large bowl, crack 6 eggs and pour in ½ cup egg whites. Whisk together.
- Add ⅓ cup fat free feta to egg mixture. Stir to combine.
- Pour ½ tablespoon olive oil in a large frying plan and turn heat on high.
- Add 1 cup frozen broccoli, 1 cup chopped portobello mushrooms, 1 cup baby spinach, ⅓ cup chopped onion, 1 tablespoon minced garlic, ¼ teaspoon sea salt, ¼ teaspoon pepper.
- Cook veggies until soft (about 5-8 minutes)
- Once veggies are cooked, remove from heat and add to egg mixture.
- Whisk eggs and veggies together until well combined.
- Scoop ⅓ cup into each muffin cup (don't over fill, as they will rise)
- Place in oven for 25 minutes.
- Once cooked, let egg muffins cool and place in individual baggies (2 per baggie) for a grab and go breakfast!