Momtastrophe or Momtastic

Thursday, March 13, 2014

Breakfast on the Go: Egg Muffins

Most mornings are a huge rush, get ready, pack up, dress the kids (re-dress the kids)... You know the drill.. however breakfast is the most important meal of the day. It sets us up for healthy eating success the rest of the day, it kicks our metabolism into gear and tells our body that we are in charge and we are going to fuel it properly! 

With all that is going on in our crazy lives, how are we supposed to eat a nutritious breakfast when we are just trying to get out of the door on time? How do we properly fuel our body with a nice 1 to 1 ratio of protein and complex carbs? 

For me I have two go-to breakfasts that keep me going. First  is a Meal Replacement Shake, I love that it has the perfect 1 to 1 ratio and I can drink it in the car. The second is Egg Muffins and Steel Cut Oats. Both can be made ahead, frozen and then popped in the microwave for 90 seconds.

The best part of egg muffins is you can be creative. You need eggs (but you can adjust the egg white to egg yolk ratio based on your personal preference), some vegetables and you can even add some cheese!

1 dozen eggs

Filler Options:
1 cup chopped spinach
4 pieces of bacon cooked and chopped
1/4 cup shredded cheese or feta or goat cheese (skip the cheese if you are on the 24 Day Challenge)
Any vegetables you want

Whisk the eggs and any filler option you have chosen in a large bowl. Pour the mixture into muffin tins and bake at 350 for 45 minutes. Allow egg muffins to cool and then wrap them in pairs with saran wrap (I like the press and seal for this) then place them in a freezer bag and freeze.

When you are ready to eat them just pop them in the microwave for 90 seconds and you are ready to go!!

Next time I am going to add swiss cheese and broccoli. I would love to know what you are going to add to your egg muffin. Please share your favorite combo in the comments!

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