Time. Precious time. Somehow the world has sped up so fast that we don’t even have time to sit down and eat! Well, we need to slow down, sit down and chew slowly if we want to treat our digestive system kindly. As part of my mission to get people back into the kitchen, I’ve had to come up with some speedy, “make-ahead” meals in order to meet people where they are in this fast paced life. Soooo, these little dudes are great for that reason and they are also nutrient dense and, of course, delicious! These are also, Gluten-Free, Sugar-Free and Dairy Free.
What you will need:
One dozen eggs (Organic or Non-GMO Pastured are best) scrambled
Your choice of veggies. I used red pepper, onion and mushroom (chopped finely)
Sea salt and pepper.
*There are so many varieties you can throw together! Sometimes, I will throw in lump crab meat, or nitrate free bacon or raw cheese. It just depends on your taste! Get creative, you can’t screw these up:)
Use either coconut oil or butter to grease your cups. Cut your veggies and separate into each cup of your muffin tins and pour your egg mixture right on top. Bake @ 350 for 12 to 15 minutes and voila, quick and healthy breakfast for the week!
Let them cool slightly and pop out onto a cooling rack or plate. After cooled completely, pack into either plastic baggies or mason jars. Top with AVOCADO or your favorite hot sauce or eat as is!
For more great recipes and my new Shred program, http://tiffanywise.com/shred-and-revitalize/!
If you have any questions about my programs or where to start, I would be happy to speak to you!