The ‘Carb Cycling’ challenge is just around the corner so I decided to get a jumpstart on practicing prepping our meals. Being successful really comes down to preparation, which can be the demise for some. This has been my case in the past. I never grew up spending much time preparing my food. As health and fitness has become a huge part of my day to day life this is the piece that has been missing!
Breakfast is usually a big deal for my body. I need that surge of healthy food first thing in the morning to get my day off to a good start. During the work week my time to prepare breakfast each morning either means I get up earlier, which I hate, or I prep the night before!
Last night I tried the “Breakfast egg muffins” recipe from Paleo Comfort foods, Homestyle cooking for a Gulten-free kitchen, By Julie & Charles Mayfield. It was a hit with quick and simple ingredients. I think this will be an easy and fast prep for my fellow carb challengers!
Below is the list of ingredients and cooking how to along with some videos and pictures of the process.
Give it a try and let me know how it works out for you!
1 tablespoon Olive oil
1 large sweet onion, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, chopped
1 jalapeño pepper, finely chopped (Optional- I love a spicy kick)
12 large eggs, whisked
1/4 teaspoon salt & pepper (optional- I left them out)
1.Preheat oven to 350 degrees F
2.Chop up onion
3.Pour olive oil into saucepan
6.Add bell peppers and jalapeño to onion pan
7.Saute 2-3 more minutes
8.Remove from heat & let veggies cool for a couple minutes
9.Whisk 12 eggs in bowl
10.Add vegetables to egg bowl & mix well
11.Grease muffin pan (I used Coconut oil spray)
12.Use 1/4 measuring cup to scoop portions into muffin tray
13.Bake egg muffins for 10-15 minutes (Mine took closer to 15 minutes)
**Makes about 16 muffins or 12 muffins and 2 omelets (We used the extra to make omelets for dinner, was a great choice!)