If you see someone driving down the streets of Atlanta singing "I Can See Clearly Now the Rain is Gone" its me, and I'm celebrating. I have survived week one of Whole30 and I didn't kill anyone and I didn't stray from my meal plan. The biggest takeaway I have from week one is this: PREPARE. Prep your meals and then prep some more meals and when you think you're finished? Keep prepping. Keep snacks in your desk drawers, keep snacks in your purse and drink your body weight in lemon water. (This is how I survived my sugar detox.)
This recipe also saved me during week one.
You guys, I don't know what I did before breakfast muffins. Oh wait, yes I do, I spent extra time every morning trying to make breakfast before rushing out the door.
No more, friends. No. More.
These breakfast muffins are easy, delicious and Whole30 friendly.
The best part about this little breakfast delight is that you can customize it to your palate! It's so easy to change it, modify it and make it exactly what you want.
Here's what I used:
- 9 eggs
- 1/4 cup spinach
- 1/4 cup onion
- 1/4 cup red pepper
- 3 cloves garlic
- 6 strips bacon (or what ever protein you prefer! I've seen people use sausage, too)
Here's how I did it:
- Pre-heat your oven to 350.
- Add liners to your muffin tins (or grease your muffin tin with coconut oil)
Step One: Cook your bacon.
Step Two: Share some bacon with your sous chef
Step Three: Chop up your veggies (and your bacon once it cools)
Step Four: Crack your eggs in a bowl and mix in your veggies and bacon
Step Five: Pour the mixture into muffin tins. Fill 3/4 full.
Step Six: Pop those bad boys in the oven for 20-25 minutes!
TA-DA! YOU HAVE BREAKFAST FOR THE WHOLE WEEK! You're a meal prep master!
Let cool, then refrigerate. Reheat in the morning before you head out the door.