Most of us are perpetually reminded from childhood that breakfast is the most important meal of the day. This food influences how we function physically and mentally throughout the day. Follow these 3 easy recipes for delicious egg breakfast muffins and enjoy a nutritious breakfast.
The average adult gets 8 hours of sleep per day (or should) and 10 hours for children. In those 8 to 10 hours that the body is resting it is also essentially “fasting”.
If breakfast is not consumed in the morning, the body does not obtain the necessary energy for the day, which affects concentration levels (particularly in children), mood and weight maintenance.
Eating a nutritious and balanced breakfast (protein, vegetables, and good carbohydrates) maintains blood sugar levels and sets the tone for a healthy eating day.
Reasons why breakfast is the most important meal?
- Increase metabolism.
- Maintain or lose weight.
- Improves mood.
- Stimulates the brain improving memory and concentration.
- Improves the immune system.
However, on the days when we are struggling to get out the door what we really need is a breakfast that does the work for us, so to speak.
By taking the time to prepare and eat a healthy breakfast, you eliminate choosing the high-sugar breakfast options at your local coffee shop. For this, today we offer you simple and nutritious egg breakfasts prepared in a muffin tin.
They are really tasty, healthy and totally transportable, which makes your mornings easier and your days full of energy.
These delicious and healthy breakfast muffins can be made ahead and even frozen for convenience. When you’re busy, portable breakfasts make all the difference.
3 healthy egg breakfasts in the form of muffins
We have created three different recipes below, but you can change the ingredients as you wish.
Ingredients
Breakfast with egg, kale and spinach
- 8 eggs.
- 1 cup of sliced mushrooms.
- 1 cup kale.
- 1 cup of spinach.
- 1 shallot diced.
- 1 teaspoon salt.
- 1 teaspoon of pepper.
Breakfast with egg, cheddar and broccoli
- 6 eggs.
- 1 cup cooked broccoli florets.
- 1/4 cup minced sweet yellow onion.
- 1/4 cup nutritional yeast.
Pomodoro egg breakfasts
- 6 eggs.
- 1/2 cup diced tomatoes.
- 2 garlic cloves (minced or minced).
- 1 handful of fresh basil torn.
- 1 cup of cooked quinoa.
Instructions
- Coat the muffin tin with coconut oil and set aside. Preheat the oven to 180 ° C.
- Beat the eggs in a bowl. Spice with salt and pepper.
- Cut the vegetables into small pieces and add them to the egg mixture (for the broccoli cheddar add the nutritional yeast at this stage as well).
- 3/4 fill muffin tins and bake 20-25 minutes until centers are set and no longer moist.
- Let cool slightly before serving