Grab & Go Breakfast

Breakfast isn’t always the easiest meal of the day for me.  Most days, I’m waking up early to head to the gym before I go to work.  Not exactly ideal for being able to spend any amount of time cooking myself a nutritious little morning meal.  When I found this recipe from Kalyn’s Kitchen, I knew I stumbled upon a winner.  This is the perfect breakfast solution to my morning mealtime woes.  I know it’s hard to believe, but I actually enjoy eating pretty dang healthy for breakfast and lunch…dinner meals are usually reserved for *cheating*.  This is one of those morning meals that’s high in protein and low in sugar & carbs.  An added bonus?!?!  They taste AMAZING!!!!!  If you’re looking for something healthy, hearty, and quick, this recipe will definitely be right up your alley!!  Grab it and GO!!!!

EGG MUFFINS

{serving size:  1 dozen}

6 eggs

Nature’s Seasoning, to taste

Optional

shredded cheese

green onions {HIGHLY recommend!!!!}

red/green bell pepper

onion

sausage

Honestly, you could pretty much add anything you enjoy in your eggs…the possibilities are endless!!!

In my little egg muffins, I use eggs, green onion, yellow onion, cheese, Nature’s Seasoning, & red bell pepper. For this recipe, crack 6 eggs into a large bowl.  Add half an onion {chopped}, half a red pepper {chopped}, and about 3 green onions {chopped}.

Add the Nature’s Seasoning…to taste, of course.

And then toss in the cheese and whisk ingredients together until well blended.  Again, add as much or little cheese as you prefer.

Place cupcake liners into your muffin tin and coat with nonstick spray.  This is essential because the egg mixture can really stick to the liner!!  I found that out the hard way, dangit.  Fill each cup a little over halfway with the egg mixture.  This particular recipe makes about 12 muffins.

Bake at 375 for about 30-35 minutes or until muffins have risen and are golden brown and set.  Remove cups from pan and then immediately remove the liners {otherwise you’ll be peeling off little pieces of liner as you’re eating}.  Let muffins cool on a wire rack and then transfer to an airtight container and store in the fridge.

I usually make these on a Sunday night and eat them off and on throughout the week {they last about a week in the fridge}.  I absolutely LOVE the texture of these little muffins…light and airy, but very muffin-like!  And they taste pretty dang good, too!  If you’re anything like me and you need something fast and easy…and full of protein…then you’ll definitely want to give these a whirl.  This is definitely my go-to weekday breakfast!!!  YUM!!