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Commuter Health
If you live in a big city, you’ve been in the “morning rush”. It goes on and on and can leave you just plain HANGRY by the time you reach your office. A while ago, I was reading about “food prep”. I am the WORST at taking time to prep food for the week. My thought is that I can barely select an outfit let alone decide what I want to eat in three (3) days! Right?
So…..no go for me on that concept. But, I did decide to try one little thing and see if it helped. I chose to make a cupcake tray of healthy Egg Muffins. So simple to make and super easy to take in the car! This is always a big issue for me….for those who know me….I am more than just a teeny bit challenged in the room with “knobs” as I lovingly call it.
So, here is the recipe I used:
Servings: 12 muffins
- 1 tablespoon olive oil
- 1 cup red pepper measured after chopping
- 1 cup green pepper measured after chopping
- 1 cup yellow onion measured after chopping
- 2 cups baby spinach – roughly chopped measured/packed before chopping
- 1 cup mushrooms measured before chopping
- 2 cloves garlic minced
- salt to taste
- 4 whole eggs
- 4 egg whites
- hot sauce optional for drizzling on top!
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Preheat oven to 350 degrees F.
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Grease a standard non stick 12-slot muffin pan with cooking spray and set aside.
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Heat a large non stick skillet over medium heat.
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Once hot, add in oil, red pepper, green pepper, and onion.
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Saute 5-7 minutes, or until peppers are tender.
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Add in spinach and mushrooms and cook for an additional 2 minutes.
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In the last 30 seconds, add in minced garlic.
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Season with salt and remove from heat.
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Crack eggs/egg whites into a large 4 cup measuring cup and whisk together.
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Stir in cooked veggies.
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Pour the egg/veggie mixture evenly into the prepared muffin pan.
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Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.
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Cool slightly and serve immediately!
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Leftovers can be stored in an airtight container in the fridge for about 4 days.
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These may also be frozen.
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To reheat, pop them in the microwave until warm.