By Derek Henry, Holistic Health Coach for Healing the Body
In today’s busy world, sometimes it’s challenging to transition into more healthier food options. Breakfast seems to be one of those meals that’s not as easy as a bowl of cereal, or a slice of toast once choosing a healthier lifestyle. This easy, filling recipe will have you loving a quick breakfast again.
Purpose
This is the perfect recipe to make on the weekend to have quick, easy breakfasts on the go for your busy week ahead. They are filling, delicious, easy to pack and full of nutrients to get you going for the day. They also serve as great traveling snacks.)Equipment Required
- Large mixing bowl
- Frying pan
- Muffin tins
Ingredients
- 8-10 eggs
- 1 (10 oz) package of fresh spinach
- 1 clove of garlic, minced
- 1/4 onion, finely chopped
- 1 tbsp coconut oil
- 1 red bell pepper, finely chopped
- 1 small zucchini, peeled and finely chopped
- 5 shiitake mushrooms
- 1/2 cup Daiya mozzarella cheese
- 1 tbsp of non-dairy milk
- 1/2 tsp sea salt
- 1/4 tsp pepper
Directions
- Preheat oven to 375 F
- Heat the oil in the skillet over medium heat. Saute onions and garlic until translucent
- Add mushrooms and fry until mushrooms are cooked. Add spinach and cook until spinach is wilted (may have to add a bit of water to “steam” the spinach)
- Set aside and cool slightly
- In a bowl, whisk eggs. Add the chopped red peppers, cheese, salt, pepper, zucchini and spinach mixture. Mix well
- Fill each greased muffin cup with egg mixture 2/3 of the way full
- Bake for 20-25 minutes, or until it’s well set and a tester/toothpick inserted into the centre comes out clean
- Leave in the muffin tins for a few minutes or just until it’s cool enough to handle
- Cool completely before refrigerating
- Muffins will keep about a week in the refrigerator
Consumption
- Makes about 12 egg muffins
- Eat as a breakfast on the go, or a filling snack
- As a variation, skip the muffin cups and bake this egg recipe in a baking dish and serve for sunday brunch
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