Uncategorized August 10, 2017

Healthy Egg Muffin Cups

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Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1/2 cup red pepper measured after chopping
  • 1/2 cup green pepper measured after chopping
  • 1/2 cup yellow onion measured after chopping
  • 1/2 cup mushrooms measured after chopping
  • 2 cups baby spinach – roughly chopped measured/packed before chopping
  • 1 cup diced baby tomatoes
  • 4 links of chicken sausage (I get from Aldi) chopped into small pieces
  • 1 clove garlic minced
  • salt to taste
  • 2 whole eggs
  • 6 egg whites

Directions:

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  1. Preheat the oven to 350 degrees F and grease a muffin pan with cooking spray.
  2. In a small pan, set to medium on stove and add olive oil. Add ingredients listed 2-5 and cook for 3 minutes, stirring frequently while cooking.
  3. In a large mixing bowl, add ingredients listed above 6-12 along with cooked ingredients (2-5). Stir together.
  4. Pour the egg/veggie mixture evenly into the muffin pan. You’ll have enough for all 12 muffin slots!
  5. Bake in oven for 12-15 minutes or until tops are slightly firm to touch. Let cool before eating and enjoy!!

 

 

 

This is a perfect breakfast that you can meal prep and even the kids can enjoy! The portion size is done for you as I will eat 2-3 per meal! You get your protein (red container) along with your veggies (1/2 green container) if you are following the 21 Day Fix meal plan!

If you would like more information on healthy eating, how to meal plan and meal prep, and living a healthy lifestyle, fill out my application below for a spot in my online support/accountability group!

*Must not be currently working with another Beachbody coach please!

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