Breakfast is the most important meal of the day, not only because it gives you the fuel and energy you need to get through the morning, but because it sets the tone for how you will eat the rest of the day. For me, I need to have something packed with protein that will keep me full until lunch. This way I do not reach that point of feeling starved and eat way too much at lunch.
My go to breakfast is super easy and I make them when I meal prep for the week. They are Scrambled Egg Muffins and are so easy to make that someone like me, who doesn’t bake, can make without any effort. I’ll make a muffin tin full of them and they will last all week. Simply just grab a few and heat them up for a minute and you are all set. Below is my go to recipe:
- 12 Eggs
- 2 Bell Peppers (chopped into 1/4″ cubes)
- 1 hand full of spinach or kale
- Feta Cheese crumbles
- Salt, Pepper, Chili Powder to taste
Whisk all the ingredients together and pour into a muffin tin that has been sprayed with non-stick cooking oil. Bake for 20 minutes at 350ºF or until the desired texture is achieved (I’ll over bake them sometimes to get more of a crispy outer-shell)