Thursday, October 25

Healthy Breakfast on the Go

I am always on the go (aka running late to work) and if you don't plan, it is really hard to eat healthy. That is why I make time each week to prepare some "eggies".  It's like a mini quiche without the crust! 

I have this for breakfast EVERYDAY so I change the ingredients weekly. We all know that you can make something that is healthy but if don't like or are tired of the ingredients, it will not get eaten and you will be more likely to make bad choices. Which is why this recipe is so fabulous: you are able to change this recipe to what YOU like, when you like!

Basic Recipe:
4 ounces meat 
1/2 veggie #1 
1/2 veggie #2 
1/4 veggie #3
6 large eggs 
1/2 cup sliced or shredded low-fat cheese (optional)

This weeks Recipe:
4 ounces Turkey Sausage
1/2 c Onions
1/2 c Chopped Spinach
1/4 c Sundried Tomatoes
6 large eggs 

Meat options: Choose a meat that is tasty like Canadian bacon, turkey sausage or crumbled bacon. 
Veggie options: green pepper, mushrooms, onion, spinach, asparagus, zucchini, broccoli, sun-dried tomatoes, green onions, roasted red pepper, poblano, kale.

Directions: Preheat oven to 350°F.  Coat a 6 cup non-stick muffin pan with cooking spray or line with foil baking cups + cooking spray . (I like to use a silicone muffin pan since I make these so often plus it makes super fast clean up.) In a medium non-stick skillet, cook the sausage, peppers, 
onions and mushrooms for 5 minutes, or until sausage is no longer pink. Salt & pepper veggie mixture and then evenly divide into 6 muffin cups, cool slightly. Whisk eggs and add one egg per muffin cup. (I like to stick ,my fork in each cup and mix up all of the ingredients) Sprinkle with cheese, if desired. Bake for 20-25 minutes, or until egg is set in the middle.

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