Breakfast Preppin' - Egg Muffins and Sweet Potatoes

Egg Muffins with spinach, asparagus & bell peppers

I am anything but a morning person. I struggle every freakin' day to wake up and get to work on time. I live for the weekends and sleeping in. So you can imagine that waking up on time and making a healthy breakfast does not usually happen for me. This is why I am so thankful for these two recipes that have gotten me through a couple weeks.

These egg muffins and sweet potatoes are easily stored in tupperware in your fridge, and can be heated up in microwave, toaster oven, or over the stove (for the sweet potatoes) in the morning.

EGG MUFFINS 
Recipe adapted from this Egg Quiche recipe on www.cancerdietician.com

INGREDIENTS

• 8 eggs
• Any veggies you have on hand. here are some ideas: 
• 1 large tomato, chopped
• 6 asparagus stalks, chopped
• 1 c raw spinach
• 1 bell pepper, chopped - I like to saute the bell peppers for just a few minutes before putting them into the egg mixture 
• 1 c broccoli 
• Note here: all of these veggies together would be a LOT for these egg muffins, so I'd choose one or two, or cut the measurements in half 
• 1 c LF shredded cheese
• 1 t salt
• 1 t pepper

INSTRUCTIONS

• Preheat oven to 350 degrees.
• Use muffin wrappers and place into a cupcake tin. To be extra safe, spray them with non-stick spray. Some recipes do not call for muffin wrappers, but when I didn't use them, it took for-ev-er to clean my cupcake tin
• Combine eggs, all of your veggies, cheese, salt, and pepper in a bowl.
• Use a large spoon or ladle to pour egg mixture into each muffin wrapper (fill about 3/4 way to the top)
• Bake for 15-20 minutes until egg has puffed up and a toothpick comes out clean.

Nutrition Information
Serving size: ⅛ of recipe Calories: 150 Protein: 11

Look at all of these other yummy egg muffin recipe ideas! 

These egg muffins go perfectly with a side of breakfast sweet potatoes... 

BREAKFAST SWEET POTATOES 

Breakfast Sweet Potatoes

Recipe adapted from here 

INGREDIENTS 

• 1/2 tablespoon coconut oil
• 1-2 large sweet potatoes, diced (depending on how much you want to make or have on hand) 
• 1 red or green bell pepper, diced
• 1/2 onion, diced 
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cumin 
• 2 scallions, chopped
• 1 clove garlic, diced

DIRECTIONS
Melt coconut oil in a medium saucepan over medium-high heat. Add sweet potatoes and cook 2 to 3 minutes. Add bell pepper, onion, cumin, salt, and pepper. Cover pan for 5 minutes. Add scallions and garlic. Toss so that all is evenly combined. (It may take longer for sweet potatoes to cook all the way). 

And wah-lah! You have breakfast for the week (also delicious for lunch and dinner)!