In this blog post, I share why eggs are nutritionally beneficial to eat, and a simple, healthy egg recipe for busy individuals that can be eaten any time of day.
The deal with eggs
Last weekend, I had a surplus of unused vegetables sitting on my counter. I had leftover yellow squash, onion, kale, broccoli, and some bell peppers. They were wilting and I needed to use them, so I made an easy, egg recipe made with vegetables and eggs. Eggs are powered packed with nutrients offering many different nutritional benefits. For example, the yolk is filled with complete protein meaning it contains all the essential amino acids that the body needs, but cannot make. Also, it’s one of the few foods that naturally contain vitamin D!
These aren’t just for breakfast! Eat one as a snack or you can have a few for dinner. Even though we associate eggs with breakfast, eggs are can be eaten any time of day. Power packed with protein, this makes a good meal for breakfast, lunch or dinner. Add some vegetables, sauce, and healthy fats like avocado, and you’ve got yourself a perfectly balanced, healthy meal.
EASY, HEALTHY TO-GO EGG MUFFINS
1 chopped yellow squash
1/2 chopped onion
1 cup of chopped kale
1/2 cup chopped broccoli
1 chopped yellow pepper
4 slices of cooked turkey bacon (optional)
1/4 cup whole milk
salt and pepper to taste
cheddar cheese for topping
1. Preheat oven to 350F. Coat each muffin tin with cooking spray.
2. Mix chopped vegetables in a bowl and add salt and pepper to taste.
3. Add 1-2 spoonfuls in each muffin tin until half-way filled.
4. Using a separate bowl, whisk eggs and milk until combined. Using a measuring cup, pour egg mixture over vegetables in each muffin tin until it fills the tin to the top.
5. Bake for 25-30 minutes, or until cooked.
What’s your favorite to-go recipe for breakfast? Please share in the comments!