Egg Muffins

Guess who's in the midst of another Whole 30?

I know I said in my Whole 30 recap post that I would perhaps do another Whole 30 after Cinco de Mayo, but I didn't think it would be so literal as in the day after Cinco de Mayo. I was thinking, I don't know, after Thanksgiving? But my mom asked me to do another one with her, and I couldn't refuse. Because when mom asks, you do. (Or risk the guilt trip forever. JK my mom doesn't do that...) I'm probably only going to do another week or two with Memorial Day weekend around the corner and all.

Going a second round hasn't been hard, although I do miss chocolate and "paleofying" treats. Whole 30 or not, figuring out breakfast is still the hardest thing. Eggs are what I call my "breakfast crutch" because they don't require much thought or effort, and get the food-in-my-belly job done. While I get sick of them quite often, when I get creative outside of my usual scrambled eggs and kale, I love them. Last week was a "love week" when I combined my morning eggs with some leftover chili*, to make one of my favorites, egg muffins. I can't believe it's been a few months since I last made these given that they are so quick and easy, my main criteria for breakfast. (They also freeze well, perfect for a quick heat up/meal on the go!)

*(I call it chili. It's ground beef, tomato paste, chipotle pepper, cayenne pepper, kale and mushrooms. Whatever it is called, it's good.)

Easy Egg Muffins

printable recipe here

For this recipe I used:
1 cup (8 oz) of (leftover) chili (any ground meat will suffice)

4 eggs

Coconut oil

To begin, set the oven to 350 degrees and grease a muffin tin with coconut oil and set aside. (Cupcake liners may also be used.)

If not using leftovers, prepare the ground meat and seasonings of your choice (sausage is so good!) and set it aside to cool.

In a bowl, crack open and whisk the eggs so that they are a bit paler in color and a little frothy.

Now to assemble the muffins. Place a generous tablespoon of the meat in the bottom of each muffin well. Finish by pouring the eggs over the meat, stopping just before it reaches the top of the well.

Bake in the oven for 15-20 minutes, or until a knife poked into the center of a muffin comes out clean.

As hard as it will be to resist, let the muffins cool for a few minutes and if necessary, use a knife to release the muffins. Serve and enjoy!

Breakfast Burrito

I never skip breakfast. Eating a good breakfast not just makes me feel great, but it helps me to stay on track throughout the day. Despite all it's great benefits, I often rank breakfast as my least favorite meal of the day. So the reason for that? Thinking in the box.

Even though I have perfected the art of making perfectly fluffy scrambled eggs, thanks to Pinterest, I have found a new way to eat eggs. Say hello to my new favorite breakfast, the breakfast burrito. I first made it a few weeks ago when we had some leftover pernil (Puerto Rican pork roast), and in meal planning for the Whole 30, it's the perfect breakfast. The typical flour tortilla is replaced with an egg omelette (or crepe), and filled with meat, veggies, guacamole, whatever! Totally easy and so good.

Breakfast Burrito

(Printable recipe HERE)

Ingredients
2 eggs
cooking oil (olive, ghee,etc.)
1/2 an avocado
1 tomato
Veggies as desired
Meat as desired (Leftovers work perfectly for this!)
salt and pepper to taste

I like to prep all the filling first, this way the omelette doesn't get too cold or soggy.

I love using leftover meat for this dish and used leftover steak from a previous dinner for this particular burrito. If using leftover meat from a previous dinner or lunch, warm it up in the toaster oven or microwave and set aside. If using fresh meat, prepare it with your favorite seasonings ,and set aside.

Next, beat your eggs, and again, set aside.

Now for the guacamole and "salsa." For the guacamole mix together half a chopped tomato, half an avocado, some salt and pepper, and a squeeze of lime. Then I chop the other half of the tomato and call it salsa/garnish.

If using other veggies, have them ready to roll. Literally.

Now for the omelette. Warm your skillet and add in the cooking oil of your choice, about 1-2 tablespoons. Pour in your beaten eggs and make sure the eggs go all the way to the edges of the pan. Let cook a few minutes, flip, and let it cook on the other side, about a minute more. 

Place your omelette on a plate and add your filling. Roll it up, top with salsa, and enjoy!

Frank's Hot Sauce optional. 

Breakfast....Salad?

Never in a million years did I think that this is what my breakfast would look like on some days. Mostly because there was a time when I didn't even eat breakfast. One glum morning as I set out to make breakfast, I was craving the most random things: spinach, a MorningStar "sausage" pattie and an egg, sunny side up. I contemplated it for a few minutes (these cravings! random much?) and decided to make a spin on the breakfast salads I have seen around the interwebz.

This...salad? has easily become one of my favorite breakfast meals. For this specific "salad" I first sautee a bit of baby spinach with olive oil and garlic and plate it as the base. In the mean time, I warm the sausage pattie in the toaster oven and once that is ready, I plate that on top of the spinach. Next, I cook the egg enough so that the egg is still a bit runny to create a bit of a "dressing."  A little salt and pepper to taste and the end result is a great tasting and healthy breakfast.

Turkey Bacon, Egg, and Toast Cups

Breakfast can be my favorite and least favorite meal of the day. During the week, I often loathe it since I eat the same thing everyday and I'm usually in such a rush to get out the house, I don't even remember eating. But on weekends when I have time, its my absolute favorite meal of the day, and I love to take the time to actually prepare something.

I got inspired for these egg cups by model/food blogger and enthusiast Chrissy Teigen's baked eggs in ham cups (recipe here). I love these egg cups because they are not just simple, but a full breakfast meal in one. And because they use turkey bacon, which I absolutely love. 

Ingredients:

-1 slice of bread

-1-2 strips turkey bacon 

-2 eggs

also:

-Cooking Spray

-Cupcake or muffin tin

Preheat the oven to 350 degrees (I even used my toaster oven), and pray your cookie/muffin tin with cooking spray.

Taking your slice of bread, make a circle the size of the well and place it in.

 Next, take a strip of bacon and wrap it around the side of the well. You can either cut it so it fits around just one time, or you can use the whole strip and just tuck it in.

After the bacon is settled, crack the egg over top. Make sure not to get any shell in!

Place the tin in the oven (I used the toaster oven), and bake for about 15 minutes, or until the egg and bacon are to your liking. (Runny yoke, less time, more crisp bacon more time, so on, so forth. )

Remove from the oven, plate and serve.