EGG MUFFINS

It’s so easy for us to run out the door and skip breakfast. Either we’ve eaten a little too late the night before and our tummy’s just don’t want food of any kind - too early in the morning, or we’ve simply not allotted enough time before we have to head out the door to our various places of work and responsibility, to make breakfast important.
We are pretty much a smoothie-for-breakfast family, anyway. We follow the intermittent fasting 16-8 schedule quite religiously too - eating breakfast around 11:00 and closing up the kitchen by 7pm on weekdays and 8pm on the weekends, so eggs for breakfast is kind of a thing of the past for us.
However, when I have the fresh ingredients available and take the time on a slower work afternoon to do a little food prep, I love to whip these up to have on hand for the week - to snack on during that afternoon time slot just before dinner - when we need a little boost, but don’t want to fall off the path and indulge on carbs.

WHAT YOU NEED:

eggs - 1 dozen
bell peppers (any or all kinds)
broccoli
spinach (optional)
shredded cheese (optional)
mushrooms (optional)
scallions (optional)
chia seeds (optional)
cheese (optional)
tomatoes (optional


muffin pan
cooking oil spray


Spices:
peppercorn
sea salt
nutmeg (optional)

WHAT YOU DO:

in a glass (best case scenario) mixing bowl, whip up the eggs