It’s no secret that while I love healthy food and know a lot about basic cooking, convenience is the driving force behind most of my weekday meals. I make these Easy Egg Omelet Muffins in the beginning of the week for an on-the-go breakfast that lasts all week-long.
There is hardly time to sit down for breakfast!!
The thing is, most mornings I don’t have time to sit down for breakfast, and I need something I can eat on the go. I used to always keep granola bars everywhere… in my purse, desk drawer, my car, gym bag… you name it, you found a granola bar. They are easy and portable so out of convenience and lack of time I was eating probably two or three granola bars a day!! Not only do the calories add up quickly, I wasn’t giving my body the proper nutrients it needs to get through the day. Now with a little prep on the weekends, I have healthier portable options to carry with me.
Lets be honest, while the packaging on granola bars claims to be “healthy”, most store-bought bars are loaded with added sugar and preservatives. We should just throw a Snickers Bar in our mouth and call it a day. Ok, that is a bit of an over exaggeration, I am not claiming all bars are bad for you. A lot of times these bars are a way better alternative to other snack foods, so don’t get me wrong, I still eat granola bars on occasion. However, when I eat these egg muffins I know I am getting the proper nutrients to get me through the morning. I prefer to eat a more nutritious on-the-go breakfast on busy weekday mornings and these egg omelet muffins are just that!
If you’re looking for a nutritious energy bar, try my Cranberry + Nut + Chocolate Quinoa Energy Bars. I also meal prep these bars for a healthy, on-the-go breakfast or snack and they are perfect before a workout. If you need to go store-bought, my favorite is Larabar and the APPLE PIE LARABAR is so delicious!
Ok, so enough of that…
Back to my Egg Omelet Muffins, mostly they are delicious and they take no time to prep and bake, yet you can eat them ALL week-long. I love eating eggs on the weekend, but I just don’t give myself enough time during the week. I could wake up 20 minutes earlier with the intention of making myself a healthy egg breakfast before I leave the house and inevitably it always fails. I spend an extra 5 minutes in the shower, put the dishes away from the night before, then decide to finally fold that pile of laundry that has been sitting on my nightstand for days, and there you have it… I am eating a granola bar in my car.
Meal Prep Is Where It’s At:
For all of the reasons above and many more, in order to eat healthy on-the-go I have to be organized and plan ahead. This is where meal prepping keeps me in check. I usually make a big batch on Sunday and store them in my refrigerator. When I am ready to eat them I heat them in the microwave for about 30 seconds. This might be gross, but I even like them cold. I eat two for breakfast with an apple or banana because these fruits are easy to throw in my purse or gym bag. If, and that is a big IF, I have leftovers at the end of the week I portion them out in freezer safe Ziploc bags and freeze them. Put them in the refrigerator the night before or even reheat frozen muffins in the microwave.
My Food Swap Tip:
My Fit Food Tip is to lighten up this recipe by swapping half of the egg yolks with egg whites. You still get all the nutrients with half the fat and calories! In this recipe I used baby spinach, scallions, bell pepper, shredded Monterey jack cheese and cilantro but feel free to use your favorite veggie combinations. Mushrooms with swiss cheese or broccoli with cheddar cheese are great options too!!
- Cooking spray
- 6 eggs
- 6 egg whites
- 1 cup baby spinach
- ¼ cup scallions, diced
- ¼ cup bell pepper, diced
- Bunch of cilantro
- Salt and Pepper, to taste
- Pre-heat oven to 350 degrees F. Spray 12 cup muffin pan with cooking spray.
- In a medium bowl, beat the eggs and mix in all ingredients. Season with salt and pepper.
- Pour roughly ¼ cup of egg mixture into each muffin cup. Bake roughly 25 minutes or until eggs set.
Shop Products I used for this Recipe: