This is a staple in our weekly meal prep. It is a simple recipe to make on in advance and is perfect as a Grab and Go Breakfast.
You can really use anything you have in the fridge, so consider this more of a guide than a recipe.
This recipe will make twelve muffins and one with some fresh fruit is a perfect way to start your day. We top them with homemade salsa for a little extra kick.
You will need a large muffin tin, we use two six-muffin tins so we can cook them all at once, but if you only have one tin, do this in two batches.
Breakfast Egg “Muffins”
2 Dozen Eggs, 12 whole eggs and 12 egg whites
16oz Canadian Bacon – Diced (you can use any protein you wish, we have used cooked ground turkey as well)
4 Cups Spinach – Diced
3 Bell Peppers – Diced
3 Hatch Chiles – Diced
1T Olive Oil
Pre-heat the oven to 350 degrees
In a sauté pan over medium-high heat, add the olive oil and sauté the vegetables until cooked and add the Canadian bacon and remove from heat and allow to cool.
Beat the eggs until well mixed
Divide the vegetable/Canadian bacon mixture evenly into twelve portions in the muffin tins and pour the egg mixture in each tin to cover the veggies.
Bake for 25-30 minutes until the eggs are set, you can test this with a knife, if it slides out clean they are done.
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