***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
- 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
- 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!