Breakfast of Champions!
We are breakfast people. We can not, will not, pass go without it! I have always marveled at those people who skip random meals like breakfast or lunch, we are not those people. I wish I could occasionally on a busy morning just run out the door with a cup of coffee sans breakfast, but I pinky promise you that the world is a much better place that I don’t. Both Ryan and I get HANGRY, like really really hangry and it’s just best for all of humanity that we eat breakfast. We both tend to get our workouts in early in the morning which means we are all the more hungry by the time 7:30 a.m. rolls around and in need of real food.
A few weeks ago on a Sunday, I looked at our calendar for the upcoming week and realized we had early meetings 3 out of the 5 days. I thought I’d get ahead of the game, so I whipped up some “egg muffins” to set ourselves up for success. Because let’s be real, no one wants to be in a meeting with two hangry people. And let me tell you, it SAVED us! All three of those days we ate our muffins in the car on the way to our meetings, which we most likely would have been late for if we were trying to also fit in making breakfast. Since that day a few weeks ago, I make it my mission to make egg muffins over the weekend so that our mornings run smoothly.
I’ve been making egg muffins for years but only for bridal and baby showers. I never thought to make them for regular life until now! But they are great! They are super easy to make, you can switch up the ingredients each week so you never get bored, plus they freeze really well. I keep a handful in the fridge and the rest in the freezer, and each morning we pop a few in the toaster oven and voila! Breakfast is served!
Since so many of you have e-mailed me about my recipe, I thought I’d share the one I use the most today! It’s gluten and dairy free, plus it’s full of so many yummy things! But don’t be afraid to try this recipe out and add in new things… you really can’t go wrong with eggs muffins, they are technically just mini omelets!
Okay, so let me walk you through it…
Step 1: Whip The Eggs!
I use 24 eggs at a time. Again, we are hungry people. I can’t stress that enough. 24 eggs makes 24 muffins. They will last 6 days if we each have 2 per morning, which tecinically equals 2 eggs per person, per day. My math is really stellar, I know you are impressed.
Step 2: Add In The Milk
We aren’t intolerant or allergic to dairy, but when I can I like to substitute it out. I most frequently use almond milk or coconut milk. But I’ve used half and half before when we’ve been out so this is a judgement free zone… you do you.
Step 3: Add In The Veggies
I like my food to be colorful, so I always use spinach and peppers. But broccoli, onions, asparagus, and sweet potato are all also really good! So, try different things!
Step 4: Add In Extra Protein
Recently I’ve been using chicken/apple organic sausage, but I also love turkey bacon or prosciutto! Both add a bit of savory to the eggs.
Step 6: Spray And Fill
Make sure you spray down your muffin tin with coconut oil or whatever non-stick spray you have on hand, trust me this is crucial! Then just fill up your muffin tins!
I like to use an ice cream scooper, it just makes things 100% easier!
Step 7: Oven Time!
I pop the muffin trays into a preheated oven for about 15-ish minutes until a toothpick comes out clean. Set them to cool for another 10-15, and just like that you have breakfast for the week!
Recipe for GF/DF Egg Muffins: (serves 12 / 2 muffins per person)
2 dozen eggs
1/3 cup of almond milk
1/2 bag of spinach chopped
1 red peper chopped
1 package of organic chicken sausage chopped
Salt & Pepper to taste
Preheat oven to 400 degrees then whisk together the eggs and add in milk, spinach, peppers, sausage, salt, and pepper. Next, spray muffin tins with a non-stick spray of your choice and fill each cup 3/4 full. Pop the muffin tins into the oven for 15 minutes or until done.
Set muffins aside to let cool and serve.
P.S. You’ll have to let me know if you try these out! I’d love to know your thoughts and what ingredients you ended up using! Happy cooking, friends!