If you're someone who likes to meal prep for the week ahead OR if perhaps you're looking for a quick and healthy breakfast idea that you can make in advance... here's something you might like to try... Veggie Breakfast Egg Muffins!
It's a GREAT way to start your day with some protein & veggies... plus it's low in fat & calories.
It's so important that you DO eat breakfast! Skipping meals makes your blood sugar take a dive and then you're more likely to overeat &/or make unhealthy food choices because you're starvin' Marvin.
These "muffins" are a healthier choice than eating an actual sugar-filled muffin too, by the way.
You'll need about a dozen eggs to make the base of this recipe. Preheat your oven to 350 degrees and then whisk your eggs in a bowl. Add salt +pepper to taste.
Prepare a 12-cup muffin tin with a non-stick spray before filling the cups to prevent sticking. Then add your chopped veggies. You can add whatever you have on hand, but I love adding things like fresh spinach, broccoli, mushrooms, onions, peppers or tomatoes.
After you've added all your veggies... pour your egg mixture on top, filling each muffin cup approximately 3/4 full.
Bake for 20-25 minutes, or until it's beginning to brown on top.
Let cool for about 5 minutes before removing each muffin from the cups.
If you're not eating them immediately, you can store in the refrigerator for up to 4 days OR in the freezer for up to 3 weeks.
When you have healthy options on hand & ready to go... you're more likely to make good choices when you're hungry or in a hurry to head out the door.
What are some breakfast ideas you use when meal-prepping for the week? Let us know in the comments!