I love me some eggs! They’re packed with protein to help you feel fuller longer, choline which contributes to fetal brain development and aids in brain function in adults. They also contain a small amount of lutein and zeaxanthin that can help prevent macular degeneration, a leading cause of age-related blindness. More info on eggs here.
Prep Time: 10 minutes
Cook Time: 20 minutes
2 Tbsp Coconut Oil
1 small onion, diced
2 garlic cloves, minced
handful of button mushrooms, diced
1/4 cup bacon, cooked and diced
1 handful of spinach
9 eggs, scrambled
WHAT TO DO
1 Heat the oven to 350º F and prepare a muffin pan with a little dab of coconut oil. If you have a nonstick pan, you can skip this step.
2 Heat the oil in a skillet over medium heat and saute the onions for about 2-3 minutes.
3 Add the garlic and and mushrooms and cook until the mushrooms reduce down a bit.
4 Add the bacon and spinach and cook for another minute.
5 Divide the mixture into the 12 cup muffin pan.
6 Divide the scramble eggs into the cups as well and bake until cooked through, about 15 minutes.
I cook this up at the beginning of the week and every morning get one out of the fridge! A quick breakfast out the door.
Do you have any quick tips for breakfast?