Egg Muffin Cups

 

Breakfast always seemed to be the toughest meal for me. It came off as being too much work, or more effort than I had wanted to put in first thing in the morning. It was easy enough to feed the kids, but I didn’t always want to eat what they were having. As a result, I usually wouldn’t eat until around lunch time. I realized how much strain I was putting on my body, so when I decided to start my new fitness journey, I chose that breakfast was going to be made a priority!

During my search for yummy new recipes, I came across this one for Egg Muffin Cups. It sounded quick & easy enough to make, so I decided to give it a try. ***Credit and link will be posted below!

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Start off with picking your veggies! The recipe called for 6 different vegetables:

  • Baby Spinach
  • Garlic
  • Green Pepper
  • Red Pepper
  • Yellow Onion
  • Mushrooms

I chose to use everything but the Green Peppers. They’re not my personal favourite & I’m still working on trying out more vegetables to be able to create more diverse meals. One step at a time!

The recipe also says to use 4 Whole Eggs & 4 Egg Whites. I just used 8 Whole Eggs instead (still new to this whole healthy eating thing!).

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First, I heated the a pan with Olive Oil, and added in my diced Yellow Onion and Red Peppers. Once they became softened and a bit more transparent, I added in the Mushrooms and Spinach. I mixed everything around for about 2-3 minutes, and then added in my Minced Garlic. I cooked that in for about 1-2 minutes (making sure the Garlic wasn’t burning), then removed the pan from the heat and set aside.

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It definitely looks like an interesting mix for your eggs, but I can assure you, it was incredible!

Next, I cracked all 8 of my eggs into a mixing bowl and beat them together. I then added my veggie mixture into my eggs, and blended everything. Bringing out my muffin tin, I sprayed each cup with vegetable cooking spray and spread it around. I chose to use a  1/8cup measuring scoop to put my mixture into the muffin tins, adding small bits to each from whatever was left.

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After just 15 short minutes in the oven, viola! You have 12 delicious Egg Muffin Cups! I wrapped them in packs of two & kept two packs in the fridge, and the rest in the freezer. Just take them out the night before and store in the fridge. Pop them into the microwave and breakfast is served!

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Preparing a bunch of these Egg Muffin Cups definitely makes my mornings a lot easier, and ensures that I’m eating as well! Keeping my body PROPERLY fed is one of the keys to this new journey, helping to ensure its success!

 

***I found this recipe on a blog called “Show Me The Yummy”. I absolutely love it!

Here is the link to the page:

http://showmetheyummy.com/healthy-egg-muffin-cups/

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