Breakfast muffins are my life!
Before we talk muffins – let me just say that I sailed through my first weekend with absolutely no cheats! That is HUGE! No Chick fil a from the mall. No “adult beverages” during the LSU game (which we won by the way!). No chocolate cake for dessert after Sunday lunch. Not a crumb! I didn’t even want to cheat.
Back when I did my “Whole9” version of the Whole30, I made breakfast muffins in preparation for the days ahead. I also made a batch last night for the week see above. Let me just tell you that these are SO convenient and fast. You can eat them cold or heat up. Perfect for a busy morning and super easy to make. After looking at a ton of recipes online – it seemed to me that as long as you use a dozen eggs and season to your liking, you can add whatever veggies and protein you like. Here’s how I made mine and they are delicious!
Preheat oven to 350 degrees. Grease a cupcake pan liberally – the recipe makes 12 muffins.
Saute 1/2 onion, 1/2 green pepper and 2 cloves of minced garlic until translucent and throw in a handful of chopped mushrooms – set aside and let cool to room temperature.
Chop six cooked and cooled breakfast sausage patties into bite size pieces. You can buy sugar-free breakfast sausage at Whole Foods, but I made my own by following the recipe in the Whole30 book.
Chop a handful each of raw baby spinach and kale.
In a large bowl, wisk a dozen eggs until frothy. Add cooled veggies,sausage and greens mixing well. Season to taste. I used an ice cream scoop to place the mixture into each muffin cup then I divided up the remainder of the mixture between the 12 muffins. They should be a little less than full.
Place in oven on middle rack. Bake for 15 minutes to start then check oven every couple of minutes until firm.
When done, remove from oven and let the muffins cool completely in the pan. Once cool, take out and place in a container and keep in refrigerator. I eat 2 muffins with some pico de gallo and guacamole and it keeps me satisfied until lunch.
There are clearly so many ways to change this up – you can add left over roasted veggies and or steak/break up a left over hamburger patty – possibilities are endless!
hint: you might want to run a knife around the edge of each muffin as they do stick a little. I used coconut oil to grease the pan, I might try ghee next time.
New awesome find – Be sure to follow “whole30approved” on instagram. A different whole30 approved product is featured every day with some kind of deal – free shipping, giveaways, etc.
What I ate today:
Breakfast – 2 breakfast muffins with a spoon of picco de gallo and a mini Wholly Guacamole pack….duh!
Lunch – on the go – a banana with a pack of Justin’s Almond Butter.
Snack – handful of mixed nuts.
Supper – salad made with baby kale/spinach and romaine lettuce, tomatoes, grapes, sunflower seeds and chopped up grilled chicken, dressed with homemade mayonaise.
I actually exercised today! Power walked 3 miles, squats and lunges. I’m gaining energy for sure.
Another road trip tomorrow, but I’m preped and ready!