I’m not sure I’ve ever been more excited to be home, in my kitchen, with the option to COOK my own food! I love, love, love traveling, but after 2 weeks on the road, tons of great meals out and some not so great meals out, I am more ready than ever for some home cooked food!
I usually can’t stand doing dishes, but even that doesn’t seem so bad to me right now. It’s amazing how much easier it is to feel healthier when you’re making your own meals at home. Even when I eat out, I’m not always 100% sure what exactly is in the food I’m eating.
Anywho, I’ll get on it with it! Right now I’m really loving breakfast, like a lot! Since arriving home and finally getting to the grocery store (ok, that’s a lie I used the best invention ever, Instacart) I couldn’t wait to whip up a homemade breakfast!
These egg muffins, or a variation of these are my go-to for a quick, healthy breakfast or snack that I always make extra of so I can have a quick snack or on the go breakfast throughout the week. They keep brilliantly in the fridge, and are easily reheated in the microwave with a damp paper towel. The best thing about these, there are no rules! Throw in whatever you have in your fridge or whatever is in season. I’ll throw in leftover cooked veggies from the night before or I make them Tex-Mex and add some green chilis and black beans. You really can’t go wrong. Hope you love these as much as I do!
2 tbsp olive oil
1 pkg chicken breakfast sausage (I love the ones in the butcher section of whole foods, I love all the flavor options)
½ yellow onion
1 green onion
2 tsp garlic powder
1 tsp pepper
1 tsp salt
2 tsp red pepper flakes
1 tbsp Italian herbs
½ cup cheddar (optional)
Preheat oven to 375 degrees.
Chop yellow onion and set aside. Heat large skillet over medium heat, add olive oil and onion, sautee until translucent, about 3 minutes, add breakfast sausage and use spatula to break up into smaller pieces.
While sausage is cooking. Chop green onion, including the white part and set aside. In a large bowl (one with a pour spout is ideal), crack and mix eggs, add garlic, pepper, salt, red pepper flakes and Italian herbs. Once your sausage has come to room temperature, transfer sausage to egg bowl, add cheese if using, mix all ingredients to combine. Spray a muffin tin with non- stick spray (I like coconut or avocado oil) and evenly divide mixture amongst 12 cups. If you’re using cheese, sprinkle on top and place in oven.
Check eggs after 15 minutes. Depending on how done you like your eggs they will be ready, if you like your eggs on the firmer side, cook for 18-22 minutes.
I like to top mine with avocado and siracha!
Store extras in a zip lock bag in your fridge for up to 5 days. These are a great make a head breakfast and can be reheated easily by placing a paper towel around it and re-heating in increments of 15 on the “reheat” setting.