Hello and happy hump day. All I can think about when writing that is the girl who rode in on the camel during this season of The Bachelor. I will never have half the courage some of these women do. This past weekend I not only caught up on The Bachelor and all my other guilty pleasure TV shows, since it was snowy and COLD outside I spend a lot of my time staying warm moving around the kitchen. If you watched my Instagram story you saw that I prepped a few different egg muffins and was able to practice photographing them with my new camera I got for Christmas. So today I for the What I Ate Wednesday link up I am sharing with you everything I ate on Tuesday which included these delicious Denver Egg Muffins we have been devouring for breakfast this week. You will find the recipe at the bottom of the post. Enjoy =)
Breakfast and Mid Morning Snack
Tuesday morning I woke up and did an Arms and Abs Workout at 5 a.m. It’s a struggle getting out of bed early in the morning during the Winter months. And ninety percent of the time throughout my workout I’m thinking about food or how tired I am, but I make it through. After some serious strength training work I had a vanilla Shakeology with a banana, almond butter, coffee, almond milk, and ice. Once I got to work I snacked on two of these egg muffins to help keep me full until lunch. I love the veggie, cheese, and Canadian bacon combo. You could always switch up the veggies, but a traditional Denver omelet uses peppers and onions.
Lunch and Afternoon Snack
When lunch time came around at 1:00 p.m. I was hungry! I had a kale salad with hummus, baked chicken, roasted veggies, and olives. I massaged the kale with a little olive oil and lemon so didn’t really need any dressing. Then later in the afternoon I had a Siggi’s yogurt with some homemade nut granola that I burned a bit. But I refuse to just throw away food, so I’ll eat it up and try again this weekend.
For dinner I made this Korean Beef recipe and ate it with a large side of broccoli. Hubby had brown rice too, but I was trying to have a low carb day as I’ve been experimenting a bit with carb cycling. Just kind of struggling to stick to it on the weekends.
Late Night Cravings
We eat dinner pretty late, so almost immediately after the dishes were cleared I was craving something sweet and ate two of these Salted Date Brownie Energy Bites and drank a cup of tea.
Denver Egg Muffins Recipe
Now lets get to the recipe for these delicious Denver Egg Muffins. I start them by sautéing the veggies and pre-cooked Canadian bacon rather then putting them in the egg mixture raw. As they are cooking I heavily greased a muffin pan with non-stick cooking spray. You want to use ALOT so they don’t stick. Really looking to invest in some reusable silicone muffin liners to make clean up much easier.
Then I stuff each muffin with some of the veggie/ham mixture and add a small tablespoon of cheddar cheese (totally optional). I whisk together 10 eggs plus 1/2 cup milk, I have always added milk to my eggs, I just love the creamy flavor it gives them. Then poured the eggs in each muffin until they were almost full, don’t over fill or they will spill over while cooking.
You then just simply bake the muffins for 12-15 minutes and boom, a weeks worth of a healthy breakfasts. Pair with fresh fruit or a slice of toast for a balanced meal. Having these prepped the weekend before makes the busy morning routine much easier. Enjoy!
- olive oil
- non-stick cooking spray
- ½ cup minced yellow onion
- 1 green bell pepper diced
- 6 slices Canadian bacon diced
- ½ cup cheddar cheese
- 10 eggs
- ½ cup milk
- salt and pepper to taste
- Preheat oven to 350 degrees F. Generously spray one regular sized muffin pan with non-stick cooking spray, and set aside.
- Heat olive oil over medium heat in a medium sized skillet. Add the diced onion, bell pepper, and Canadian bacon. Sauté and continue to stir about 4-5 minutes until onion is softened, add salt and pepper to taste then remove from heat.
- As the onion cooks beat together the eggs and milk, I beat them in a measuring glass so I can easily pour into the tins..
- Evenly distribute the veggie/ham mixture amongst the 12 muffin tins..
- Add a little under 1 tbsp cheddar cheese to each muffin tin, use more or less if desired.
- Top each muffin tin with the egg mixture until they are almost full, leave a small amount of space as muffins will slightly rise when cooking, then lower when cooling.
- Bake for 12-15 minutes, be careful not to overcook. Pull egg muffins out of the oven right when the eggs on top look set.
- Let cool before using a spoon to remove each muffin. Refrigerate up to four days or store in the freezer.
Pin For Later
Linking up with Jenn from http://www.peasandcrayons.com for What I Ate Wednesday. You can view previous WIAW posts here.
Or view some of my other Favorite Healthy Breakfast Recipes.Healthy Denver Egg Muffin Recipe and #WIAW eats #healthy #blogger #mealprep Click To Tweet
What do you typically eat for an on the go breakfast?
Have you tried carb cycling?
What’s one thing that’s been on your plate this week?