Mondays. They come up each week as though I didn’t know they were coming! I don’t know about you but getting a good breakfast in the morning is not all that easy for me. Between getting the kids off to school and then me to work on time, I just don’t have the time to prepare a really healthy breakfast. We all know how easy it is to find some fast alternative on the way.. a Starbucks on every corner, every fast food restaurant serving some delicious breakfast sandwich. It is tough to stay away when you have not had time to get your breakfast ready. I even tried to buy some of those great frozen breakfast sandwiches and breakfast bowls at the grocery store, but after reading the nutritional facts it appeared I really wasn’t getting anything much healthier than the offerings at my local McDonalds or Taco Bell.
Today I want to share with you this great recipe for a quick make ahead Breakfast. These you can make ahead, freeze them and take them out when you ready to heat and eat!
Veggie-Filled Egg Muffins
Hands-on Time: 25 minutes
Total Time: 55 minutes
Nutrients per serving (2 muffins): Calories: 299, total fat: 23 g, Sat. fat: 11 g, Monounsaturated fat: 8g, polyunsaturated fat: 3 g, carbs: 8 g, fiber: 3 g, sugars: 2 g, protein: 17g, sodium: 270 mg, cholesterol: 192 mg.
After having made these myself my only suggestion is to drain the vegetables with a colander to remove the extra juice before adding them into the egg mixture and I did add some salt to taste.
I whip some of these up on a Sunday when I have a bit of free time, and WALA… Breakfast ready to go Monday morning and any other day of the week when I want them.
So I hope you enjoy the recipe and I also hope it helps your mornings to be less stressful and healthier!
And Remember It’s time to start living the life you have imagined!
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