***My Recipe Post Promise: When I am in search of a recipe, I want just that. I know that a lot of bloggers usually put recipes at the end of their post with their blog in the beginning…but what I do is put the recipes first and add a lot of details! If you really want to know the nutrition and WHY I recommend the foods that I do (and why I reeeeally prefer you don’t use the food products that I avoid), then read on post-recipe! Otherwise, here is how to make some great nutritious food that will fuel your life!

Egg Muffins for Meal Prepping

Cooking utensils needed:

1 medium saucepan
1 vegetable slicing knife
1 cutting board
A cheese shredder (optional)
A large blender, ninja, or anything that pulverizes!
1 muffin baking tin (one that holds medium sized muffins – usually 12)
A conventional oven
Tupperware for storage

Ingredients:

1 Dozen Eggs (Pasture-raised!)
1/2 cup milk (I prefer almond or hemp)
2 cups spinach, washed and dried
1 roma tomato, de-seeded and diced
1/2 red onion, diced
3 cloves garlic, crushed and minced
Cheese, shredded or crumbled (sharp cheddar, bleu or feta are my recs!)
Cooking spray (butter, olive oil or avocado oil – please don’t use canola or vegetable oils!)
salt and pepper to taste

Directions:

Pre-heat your oven to 350 degrees fahrenheit.
In a medium saucepan, add oil, garlic and veggies and sautee until soft.
In a blender, combine all eggs and milk and blend until eggs are completely broken up and the liquid is uniform.
Spray the heck out of your muffin tin with your cooking spray. (I usually try to do this outside or over the sink to prevent a slippery and messy kitchen!
Fill each muffin slot in the tin half-way full with the egg mixture.
Top each slot with the veggie mixture from the pan, trying to evenly distribute the veggies so that each muffin slot is filled 3/4 of the way full.
Bake at 350 for 25-35 minutes, or until the muffins are slightly browned on top.

*These are a great meal idea for busy mornings AND you can totally freeze them!