We are two weeks into the New Year, schedules are picking up, and we are on the go! Need a quick source of protein and nutritional breakfast? Below I share a recipe for my breakfast muffins and frittata that are my go to lately as my own schedule begins to pick up. Our responsibility to God is to take care of the temple which are “our bodies”. What are you fueling your body with?
10 large eggs
half finely chopped vidalia onion
Mrs.Dash Everything but Salt, Onion & Herb, Garlic & Herb
5 pieces of Turkey bacon
1 cup of finely chopped spinach (Birdseye or Hanover Popeye spinach )
Preheat oven to 340°F . Lightly spray a 6 cup capacity muffin tin with nonstick oil spray.
In a large bowl, whisk together eggs , cheese, and seasonings of your choice. Add additional seasonings to taste.
Add egg mixture 3/4 cup of a greased muffin tin.
Sprinkle the various ingredient combinations into 6 muffin cups each.
Bake for 15-20 minutes, until set.
Let cool slightly, then serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
Tip: The amount of ingredients made 6 muffin cups and a regular skillet size entree. (see image) This will stretch breakfast for at least 4 days, add on a protein shake for additional protein!
Feel free to add in tomato’s, green
peppers, mushrooms, and other bell peppers. I recommend precooking all vegetables and bacon before putting it into the egg mix. Especially since the eggs don’t take long at all to cook.
Re-heat Tip- When ready to eat the muffin cup or fritatta, wrap in a damp paper towel and put in the microwave for 20seconds -60seconds depending on your temperature preference.