So this week was pretty busy as I planned for another business trip to Boston, stayed for 3 days and then made my way back to PA on Thursday night. While I was away, I didn't have a chance to blog every morsel of food that went into my mouth but I did take pictures along the way! Below are a few collages of the yummy and nutritious food I enjoyed this week. Enjoy!
Top Left: Tostones (Mark's favorite) - green plantains fried in olive oil
Top Right: Organic chicken thighs, seared on a cast-iron skillet & finished off in the oven for 30 mins
Bottom Left: Hearty lunch - 3 fried eggs, 1/2 avocado, 3 all natural sausage links
Bottom Right: Roasted veggies before hitting the hot oven - aren't these veggies so pretty?!
Top Left: Roasted balsamic chicken - prepared by my mother-in-law while I was up in Boston
Top Right: The full plate of roasted balsamic chicken and roasted veggies
Bottom Left: Roasted Veggie Egg Muffins & Sweet Potato Hash with Sausage
Bottom Right: Pollo guisao (like a Puerto Rican chicken stew)
Then there was taco night at my in-laws! I made my salsa and guacamole to top our grass fed beef, which I stuffed all into pepper halves!
A special thank you to my mother-in-law for always supporting my healthy eating initiatives!
When I finally made it back home, I came home to find my super-cute husband making bacon-wrapped steak. I'm so proud of him for starting to learn how to cook!
Can you believe we are leaving on our anniversary trip in just 9 days?! Yikes! Time to start packing!
I was inspired to create this recipe by three things:
- Pinterest
- Upcoming business trip
- My friend, A'sha
I've seen many different variations of egg muffins on Pinterest and it's been on my to-do list to give them a try. Since a lot of them include ingredients I don't eat any more (cheese, milk, etc), I knew I would have to come up with my own recipe. With an upcoming business trip this week, I figured it would be a great opportunity to pack myself an easy, quick, affordable, and nutritious meal option while away from home. Lastly, while one of my best friends, A'sha visited me this weekend, she was continuously asking me how she, a future doctor, could eat healthy on-the-go. I encouraged her that it was possible, but the key was preparation. (See: My 5 Tips for Eating Clean)
This egg muffin recipe is not only nutritious and delicious, but very easy to prepare on a Sunday night before a hectic work week, and reheated in the microwave for a few seconds on your way out the door. With a quick punch of protein and vegetables, you'll be sure to stay full all morning.
You could also make this into a quick lunch. Pair two of these egg muffins with a side salad and some avocado slices for a completely satisfying meal. Yum.
Now, onto the recipe!
Roasted Veggie Egg Muffins Recipe
Recipe Ingredients*
- 9 large eggs
- roasted vegetables, leftovers or freshly roasted (see my recipe here)
- handful of fresh parsley, chopped
- salt & pepper, to taste
- olive oil, to grease the muffin pan
* Feel free to add any ingredients into your muffins - just like you would an omelet or frittata
Recipe Directions
1. Preheat oven to 375 degrees
2. Grease a 12 count muffin pan with olive oil, butter or cooking spray
3. Scramble the eggs in a large bowl. Add salt, pepper and chopped fresh parsley
4. Fill each, already greased, muffin cavity about half way with the already roasted vegetables.
5. Using a 1/4 cup measuring cup, fill each cavity with your scrambled eggs.
6. Bake for 13-15 minutes and then broil on high for 1-2 minutes. My batch needed the broiling to make the tops nice and golden brown.
7. Eat right away if making for breakfast at home or pack away in a glass dish for easy retrieval throughout the week. I ended up keeping 6 in the fridge and freezing 6 for use next week.
Enjoy!
Follow Me @Instagram
Posts
