Eating breakfast every morning continues to be a major struggle for me, mostly because I am so not a morning person and often times choose sleep over anything else (especially with how Insulin Resistance and PCOS makes me so tired).
In a perfect world, I would wake-up, workout, and grab breakfast I made over the weekend to go for my morning commute. Next week, I am getting a new boss and have a speaking engagement on Monday…so it seems that Monday will be the best day to get started with this perfect world scenario.
As I try to mentally prepare to live the best possible way with this plan, I am trying to gather tools for success. I have heard from a good friend that mini omelettes in muffin tins with no carbs are yummy, easy, and great for on-the-go, so I think this will be my plan for the week.
Here is a recipe I found from Better With Wine that I will plan to try to make for the weekend:
Makes 6 muffins
6 eggs (1 per muffin cup; if you are making extra)
1/4 cup chopped spinach
1/4 cup chopped white onion
1/4 cup chopped bell peppers
1/4 cup shredded cheddar cheese
1/4 cup cooked turkey or pork sausage (I used the sausage patties and just broke them up into small bits)
12 Paper muffin/cupcake cups
First, preheat the oven to 375 degrees. Place 2 paper muffin cups into each of the 6 holes in your muffin pan. Make sure you use 2 otherwise the egg will probably soak through. Spray the inside cups generously with cooking spray.
Next, I cooked my sausage and set it aside.
In a separate pan, I added the onions, bell peppers and spinach and stirred over medium heat for 3-4 minutes. Just long enough so the onions start to get soft.
Divide the sausage and veggies between each cup. Top with a little cheese in each.
Whisk all of your eggs together with salt and pepper in a bowl. Pour egg into each of the cups so they are about 3/4 full. Then, I used a fork to carefully stir all the ingredients in the cups together.
Bake at 375 degrees for 30-35 minutes or until the muffins have risen and the tops just barely start to brown.
Keep these in the fridge and pop them in the microwave for 30-45 seconds and they are perfect! You can add pretty much any veggies or breakfast meat that you have in the house and they will taste great!
Make sure you make enough so you have leftovers!