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Do you eat breakfast? I look forward to breakfast every single day. It is a meal that I think about before going to bed because I can eat breakfast morning, noon or night.
Pancakes, muffins, eggs, French Toast and bagels top the list.
Breakfast doesn’t have to be complicated or take a lot of time. It also don’t have to be heavy. One thing I often eat daily during competition prep is oatmeal with a side of egg whites. If I am feeling fancy, I might add blueberries. But if oatmeal is not your thing there are other quick and easy breakfast options.
Quick and easy breakfast
This week I have added early morning workouts with my coach, which means I need to take all of my meals with me for the day. I typically prefer my first meal made that morning. However, it’s not possible so I am rolling with my schedule.
Think of these egg muffin cups are little omelettes. They are easy and you can make them too.
Start by chopping some veggies: tomatoes, yellow onion, mushrooms and spinach. I chopped everything small, but the size of veggie is up to you. You can do egg whites or a combo of whole eggs and egg whites. I only made a few and used 1 whole egg and 1 cup egg whites. Whisk the eggs together in a large measuring cup and set aside. I like whisking the eggs in the measuring cup, because it makes pouring the mixture into the muffin tin easier later on!
Heat a non-stick pan over medium heat. Once hot, use your favorite cooking spay. For me, that is a coconut oil spray. Add in the mushrooms, yellow onion and a pinch of salt. Saute until they are tender. Add in spinach and tomatoes. Cook for another 2 minutes.
Taste and re-season, if necessary!
Preheat the oven to 350 degrees F and grease a muffin pan with cooking spray.
Separate your veggie mixture evenly into the muffin pan. Pour the eggs over them.
Bake for about 15 minutes or until the tops are firm to the touch.
Let cool in the pan for a few minutes, before removing! Serve immediately or let finish cooling on a cooling rack. Store in an airtight container in the fridge for no longer than 4 days. You can store these individually in the freezer! To thaw, remove from the freezer the night before and store in the refrigerator. Then just pop it in the microwave in the morning until warm.
Easy and simple. Did I forget to mention that there is little to clean up.
What is your favorite quick and easy thing to eat for breakfast?