We’ve all heard it before: “Breakfast is the most important meal of the day.” But so many people skip it for one reason or another. You’re running late. You’re trying to lose weight. You get by on coffee until lunchtime. Actually, skipping breakfast can have an adverse affect on losing weight. You should be fueling your body every 2 – 3 hours to keep your metabolism up. When you go to bed at night, you are “fasting” from food which is why in the morning, you are literally “breaking-” from your “-fast”. Hence, “Breakfast”.
So when you do break from your fast, you’ll want to make sure you fuel your body with something that is going to rev your metabolism back up while giving you enough energy to last until your mid-morning snack. Now I’ve used the aforementioned excuses before but the one most commonly used in my house is, “I don’t have time.” Convenience is a novelty but when trying to eat clean, it’s not exactly the easiest which is why meal prepping has become a routine that helps keep me on track throughout the week.
These Ham & Egg Muffins are made 12 at a time so you have enough to last you the entire week (and can either freeze the rest or make them for your spouse / significant other / kids). There’s no excuse to go without breakfast! 🙂 Fill them with whatever veggies you have on hand for a perfectly portioned healthy, protein-packed kick start to your day!
Prep Time: 15 min.
Cook Time: 20 – 25 min.
- 8 eggs
- 12 slices deli ham (or turkey)
- Chopped veggies (whatever you have on hand – broccoli, onions, peppers, mushrooms)
- Shredded cheese (optional)
- Sea salt & pepper to taste
- Water or milk
Preheat oven to 350 degrees. Spray muffin tin with cooking spray and line with one slice of deli ham per cup.
In a mixing bowl, beat eggs and chopped veggies together. (NOTE: you can add salt & pepper to taste. I’ve found that the ham gives enough salt that I only like to add pepper to the egg mixture) Add water or milk and beat together. The water or milk will make the eggs more fluffy. Not adding liquid will make your eggs more firm.
Using a 1/4 cup measuring cup, pour egg mixture into ham lined muffin tins. Spinkle shredded cheese on top of each cup (optional). Place in oven for 20 – 25 min (check for desired firmness). When done, take a fork around the edges and loosen the muffins. Wait a couple minutes to cool down and serve or pack for breakfasts!