Recently with late nights and early mornings I have had little time during the weekday in the morning to prepare breakfast, so I always feel like I am racing against the clock. I realized I needed a quick breakfast that I could just eat quickly without any prep time, that could be ready in the time it takes to boil water for my tea in the morning (hence why this is not a shake). My solution " Egg Muffins", they are supper healthy have 0 prep time and are ready in leas than 1 min to eat. I make a batch on Sunday and eat them for breakfast during the week.
The prep time is about 10 min and cook time 15 min in the oven so I don't feel like I am slaving over the stove all day Sunday for the entire weeks worth of breakfast. They are delicious and nutritious, believe me you will have to stop yourself from eating them before breakfast as they are so convenient.
Recipe
What you will need:
1 Non stick Muffins Pan (12 muffins)
1 Large Bowl
1 Measuring cup
1 Whisk
1 Chopping board
1 Sharp Knife
Ingredients
10 Eggs (About 1.2 eggs per cup)
1-2 Bag of Fresh Spinach (Depending if your bag is small)
1 Large Sweet Red Pepper
1 Large Sweet Yellow Pepper
1 Hand full of Onion Chives (Garlic or Asian Chives will work)
1 Sprig of Fresh Rosemary ( You only need 2 small leafs per cup its quite strong)
Seasonings
1/3Cup Coconut oil 1Pinch Salt
1Tblsp Minced Garlic 1Dash Pepper
1/4Tsp Cayenne Pepper
Preparation
- Preheat your Oven to 350 Degrees
- Grease each muffin cup with a tsp of coconut Oil (don't be afraid to spread it with your fingers)
- Dice your sweet peppers into small pieces
- Wash & Chop your Spinach (How to chop: place your leaves on top of each other and roll them, once it looks like a spinach cigarette cut horizontally)
- Take the Rosemary leaves of the stem you can keep them whole or just chop them it depends on your taste.
- Place equal amounts of sweet peppers, spinach and chives each cup as well as one leaf of rosemary per cup .
- Crack your eggs into the large bowl and whisk them 'into submission' (this way the muffins will rise and be light and fluffy, the more you whisk the better). Add your seasonings to the eggs and whisk again.
- Place your eggs mixture into your measuring cup and whisk (this makes it easy to pour it into each muffin cup).
- Pour your egg mixture into each cup until they are just about the full leaving a small gap at the top (About 4 cm). (I suggest whisking again after each row so that the seasonings don't settle at the bottom of your measuring cup)
- Put one rosemary leafs on top of your muffins this will add flavour and decoration.
- Place your muffin pan into the oven for no longer than 15-18 min.
- Once they are out let them cool for 5-10 min and take them out they will pop out you wont have any to scrubbing to do, and presto breakfast for the entire week.
- Store them in to fridge in an airtight container and heat them up for 1 min in the microwave before you eat them.
Warning!
Side effects of this recipe include:
You will become a pro at cracking eggs
You will develop superb whisking skills that will impress any chef
You may find yourself at work earlier than usual
Your can actually enjoy your cup of coffee/tea in the mornings
You will be able to get those extra Zzzz you need in the morning
I approve this recipe for working adults, busy mom's and rushing children. This is not just breakfast you can have this as a healthy snack food anytime of the day, or Sunday brunch. I normally eat 2 muffins in the mornings with a dry granola mix this gives me tuns of energy for the morning along with my usual cup of tea.
(Note: If you are not lactose intolerant you can even add some grated cheddar or parmesan cheese, be sure its the last thing you add on top.)