Eggciting news, Sweat Sceners: these healthy bites take just 20 minutes from start to finish (only five minutes of active prep time!) If simplicity isn’t enough to tempt your cooking-averse ways, egg muffins offer up some nourishment. Protein from the eggs, vitamins from the veggies, and healthy fats from the olive oil make these perfect picks pre- or post-sweat session, and are ideal for those who are often on-the-go (aka all of us). They’re as guilt-free as they are stress-free.
Pop these in your Lululemon duffle for all intensive breakfast and snacking purposes, or top them with extras for bonus points. Stuck on what to pair these with? I’ve opted to spread them with creamy avocado, top them with crumbled feta cheese, or drizzle them with a dollop of salsa. I’ve also added all three toppings at once, because why limit yourself?
Servings: 9 mini muffins*
2 eggs (preferably organic)
1 cup chopped veggies – any kinds you have lying around!
1 tablespoon olive oil
Salt and pepper to taste
Preheat oven to 350°F. Spray or spread nine cups of a mini muffin pan with olive oil. Chop up enough veggies to fill one cup. Any kinds will work, but I used a small tomato, shredded Brussel sprouts, and kale, since that’s what I had lying around!
Heat a pan and add one tablespoon of olive oil. Once heated, add the veggies and sauté until cooked through (approximately five minutes).
While the veggies are cooking, crack two eggs in a bowl, then whisk.
Once the veggies are done, add them to the bowl of whisked eggs. Add a dash of salt and pepper to the mixture.
Distribute mixture evenly among the nine oiled cups in the muffin pan.
Bake at 350°F for 15 minutes, or until the top of the muffins feel dense to the touch.
Remove from oven and allow muffins to cool before removing them from the pan.
* I used a mini muffin pan. When using the measurements above with a regular-sized muffin pan, you’ll get about five muffins.
* The muffins will last for up to four days in the refrigerator, or can be frozen and reheated.