The easiest breakfast meal prep


Too often do we find ourselves running out the door, after hitting snooze for the 3rd time, rushing to get ready, etc… Though as you know I always like to try to make time in the morning, sometimes being tired or a busy schedule gets the best of me and there isn’t enough time to make a healthy & balanced breakfast. That’s why I go for these miniature egg fritattas in a muffin tin πŸ˜‰ They are so simple to make, and super nutritious. They are a perfect “what to do with leftovers” type of food also. Basically, if you got eggs, veggies, and are good at whisking- you got this πŸ˜‰

in the oven they go!

Mini Egg Fritattas in a Muffin Tin (serving size 1-2 fritattas depending on how hungry you are)

Ingredients: (for a dozen/full muffin tin)
– 9-10 eggs
– 1 chopped tomato
– handful of chopped portobella mushrooms (or whatever veggies you have)
– handful of your fav salad leaves (literally could be any- spinach, kale, arugula, mixed greens are all great)
– 1-2 tbs chopped olives
– 1tbs olive oil
– 1 tbs seaweed blend (if you don’t have this, you can substitute flaxseed or another vitamin booster)
– 1 tsp chipotle seasoning
– salt & pepper to taste
– 1/4 cup parmesean (or whatever cheese you have)

Instructions:
1. Preheat oven to 325 & spray muffin tin with nonstick spray
2. Whisk together eggs & olive oil
3. Add in other ingredients & stir well
4. Bake for about 25 minutes, or until you stick a toothpick in the center and it comes out clean.
5. Sprinkle more parmesean on top, refridgerate and you are good to go with breakfast for the week!

*Variations: you can add crumbled chicken sausage, use silken tofu, “flax eggs,” and a bit of baking powder to substitute for eggs if you are vegan, small chopped zucchini & squash are also great in this… like I said, just about anything you have for leftovers πŸ˜‰

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