Breakfast Muffins

-

I made these on a whim to use up the last of the spinach we had..
They are hitting the spot this week, so easy. I just take 2 out and heat them up for a few minutes... and voila! 

Breakfast, Lunch or Dinner! 
Here's how I did it:
1. I took 6 eggs and beat them in a bowl (set aside)
2. PreHeat Oven to 350 degrees 

3. Next I cut up about 2 cups of spinach, half a yellow onion diced, and about 1 cup of chopped ham



4. Add some oil to a nonstick skillet and add in the ham, onion and spinach.. Cook until the spinach is wilted, and onions have softened a bit 



5. Spray a cupcake pan generously with cooking spray of your choice.
6. Add equal amounts of the mixture until youre all out! 




6. Lastly - Pour the beaten eggs over the filled cups... not just to the top, they will puff up a little.. 
7. Bake for 20-30 minutes or until the center is cooked. 
8. Store in freezer or fridge 

Portion Fix Container Counts ...  1 red and 1 green (2 muffins per serving) 



Comments

Post a Comment

Popular posts from this blog

Almond Butter Espresso Bites 

-
Image
If you enjoy coffee or lattes you will not be disappointed with these healthy bites. Perfect with a hot cup of coffee 💕 What you need: ➕ 1 cup almond butter  ➕ 1 scoop cafe latte shakeology  ➕ 3/4 cup old fashioned rolled oats  ➕ 1/4 cup honey  ➕ 1/2 cup sliced almonds  What to do: Mix everything in a big bowl with rubber spatula or your hands. Roll into bite sized balls (makes about 20) and refrigerate for at least an hour  Store in fridge 
Read more

Cauliflower Rice Tabbouleh 

-
Image
I’ve always loved this Mediterranean dish — and I wanted to try and see if it would still be good if I swapped the traditional bulger or quinoa with Cauliflower Rice... and it sure was  Ingredients: 1 head of Cauliflower florets pulsed in food processor until size of rice  1 can chickpeas drained and rinsed  1 seedless cucumber diced  3/4 cup parsley chopped fine  1/2 cup mint leaves chopped  2-3 green onions chopped  3 Roma tomatoes seeded and diced  Add all ingredients to a bowl and mix well... Toss with dressing Dressing: Juice of two large lemons  1/4 cup extra virgin olive oil 1 tbsp chopped garlic  1 tsp salt  1/4 tsp fresh pepper  Shake well and toss with salad 80 Day Obsession. - 21 Day Fix Container Counts  1 green ➕ 1 tsp 
Read more

Coconut Butter Cups

-
Healthy Coconut Butter Cups Ingredients: 1 heaping tablespoon of coconut oil 2 tbsp coconut butter 1 packet/scoop of chocolate shakeology ( i used vegan) Directions: Melt coconut oil and mix with shakeology - if it is too thick, add more oil until it is the consistency of brownie batter ..   Place paper liners in muffin tin OR I used silicone muffin molds Cover the bottom of the cups with a thin layer of the chocolate mixture. Freeze for 10 minutes Remove from Freezer and place a small amount of warmed ( because the coconut butter is hard) coconut butter in the center of the cups - freeze again for 5 min. Cover the coconut butter with the remaining chocolate mixture and freeze for 25 min. Remove from wrappers or silicone cups and enjoy Keep refrigerated Portion Fix - I would count 1 cup as 1 tsp and ½ yellow .. or you could just consider them a healthy splurge!
Read more