As I mentioned in my previous post, I’m working hard to incorporate more protein into my daily meals.
It’s been a tough go for me, but I’m starting to get more creative in the kitchen and am coming up with some really delicious recipes.
While I usually start my days with one of my pumpkin puddings, I also alternate with hearty, veggie filled egg dishes.
Since I don’t always have time to make a perfect omelette or even scrambled eggs in the mornings, I came up with these perfect portable egg muffins that I could eat on my commute.
They are so fast and easy I was actually surprised how delicious they are! Some eggs, milk of choice, salsa (I love the fresh kind, you can even make your own), spinach and salt and pepper are all you need. And if you’re a spice monster like me…you can add your hot sauce of choice!
While these are great on the go, I also recommend sitting down to enjoy them, preferably with some more salsa and roasted potatoes. They’re worth it.
- 4 Eggs
- 1 tsp milk (I use almond milk)
- 4 tbsp Salsa
- Fresh basil
- Hot sauce
- Salt and pepper
- Preheat oven to 350 and grease 4 spots in a muffin tin.
- Mix together eggs with a fork.
- Add salsa, shredded spinach, basil, hot sauce and salt and pepper and mix.
- Fill muffin cups ¾ way full.
- Bake for 20 minutes.
- Makes 4-5 egg muffins.