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Commuter Health

August 15, 2018

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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

Results and timings may vary when adjusting servings
Prep Time / 10 mins
Cook Time / 15 mins
Total Time / 25 mins
Ingredients
  • 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!
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease a standard non stick 12-slot muffin pan with cooking spray and set aside.
  3. Heat a large non stick skillet over medium heat.
  4. Once hot, add in oil, red pepper, green pepper, and onion.
  5. Saute 5-7 minutes, or until peppers are tender.
  6. Add in spinach and mushrooms and cook for an additional 2 minutes.
  7. In the last 30 seconds, add in minced garlic.
  8. Season with salt and remove from heat.
  9. Crack eggs/egg whites into a large 4 cup measuring cup and whisk together.
  10. Stir in cooked veggies.
  11. Pour the egg/veggie mixture evenly into the prepared muffin pan.
  12. Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.
  13. Cool slightly and serve immediately!
  14. Leftovers can be stored in an airtight container in the fridge for about 4 days.
  15. These may also be frozen.
  16. To reheat, pop them in the microwave until warm.
The great thing about this recipe is that you can use anything you want in these cups.  If you like Gruyere cheese, you can substitute!  Love that!

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