We all know breakfast is the most important meal of the day. But how many of us actually take the time to sit and eat balanced, nutritious meal at the start of the day. One that isn’t full of preservatives and sugar??
I’m just as guilty as anyone else. I tend to drink coffee for breakfast. I’ve taken it as a personal mission to find easy breakfast options that I can whip up on a Sunday and eat on all week. Because that’s about the only way, I’m going to get breakfast in me. And I know how important it is for our body and brain to get nutrition first thing in the morning. It sets up your whole day for success. I’m honestly, not a breakfast person. Eating something heavy first thing in the morning doesn’t appeal to me.
That’s where these egg muffins are the perfect breakfast. They are simple to make, store great, easy to reheat and portable. If you don’t want to eat them right away they are able to go with you. No mess, no fuss.
For the seasoning of these muffins, I used Primal Palate spices, the breakfast blend. But you could make these with your favorite spice blend, or just salt and pepper. Just know you might need to adjust the total amount of spice, so be aware of that.
Feel free to get creative, that’s part of the fun of cooking and it’s what keeps eating healthy from getting ‘boring’ as some people call healthy eating. There is honestly NOTHING boring about eating healthy. You just have to get over your fear of change, and embrace trying new things. Sometimes you fail along the way, but it’s part of the fun. And there is so many amazing recipes out there, the food blogging world is packed with interesting folks sharing inspiration. The world is a tasty place.
- 8 slices bacon cooked, crumbled
- 1 bunch green onions sliced
- 1 orange or red bell pepper diced
- 10 eggs
- 1/2 tsp black pepper
- 2 tbsp Primal Palate Breakfast Blend or seasoning of choice
pre heat oven to 325F
Beat the 10 eggs in a bowl, add the crumbled bacon, sliced onions, and diced peppers. Combine
Stir the seasoning into the egg mixture until well combined.
lightly spray a muffin tin pan with cooking spray, and fill the muffin tins 3/4 full.
Bake for 20 to 25 minutes.
once completely cooled, store in an airtight container for up to five days.