Easy, Healthy Breakfast Recipe: Breakfast Egg Muffins
You tell yourself you're going to bed earlier so you can wake up earlier. You set your alarm clock 10 minutes earlier than usual. Chances are, you've hit that snooze button multiple times -- only to find yourself sprinting out the house to get to school or work on time.
Breakfast is an important meal to start your day off right! After an entire night of fasting, your blood sugars are low. Eating a nutritious breakfast will ensure your body gets the fuel it needs to make sure your muscles and brain are working at it's best. Eating breakfast also helps with weight maintenance/loss. This is because eating foods with fiber and protein keeps your appetite on check.
Grains, fruit and dairy are popular breakfast items which all contains a variety of essential vitamins and minerals. If you skip breakfast and wait until lunch to eat, you may be so hungry you will snack on processed high-sugar and high-fat foods. Look no further! These filling breakfast egg muffins will be the perfect quick and easy breakfast as you head out the door. They can be made ahead of time to be stored in your refrigerator or in the freezer!
- 2 whole eggs
- 3 oz shrimp (or other protein of choice)
- 1/2 cup broccoli
- 1/2 cup cooked quinoa
- 1/4 cup cheddar cheese
- 1/4 tsp sea salt
- 1/4 tsp pepper
- 1/2 tsp onion powder
- Preheat baking oven to 350 F.
- Mix all ingredients together and pour until 3/4 full into greased muffin cups.
- Bake for 20 minutes.
- Let it cool for 10 minutes. Then enjoy!
Pack it into little tupperware boxes or ziploc bags for convenience. These are the perfect little bites to grab as your head out the door in the morning or even as a midday snack! They are packed with protein, carbs and healthy fats!