I’m 18 days into Whole 30. I’ll do a deep dive into the experience once I’m finished, but I am a big fan, to say the least. One of the main reasons is that I am actually sleeping. I’ve suffered from insomnia for most of my life, and while my frustration with the issue has never subsided, I had sort of accepted it. So, while not waking up at 3:00 AM every day is doing wonders for my energy, it doesn’t leave me quite as much time for breakfast prep each morning (really, not complaining here). Hence, these egg muffins for the perfect grab-and-go breakfast:
Spray a muffin tin with nonstick, or coat with ghee (ghee will give better flavor). Fill the cups with any veggies you like (I like to make each muffin a little different so I don’t get bored). I used sautéed asparagus, mushrooms, raw zucchini, tomatoes, spinach, and onions. Beat 12 eggs with salt, pepper, and cayenne, and pour over the veggies. Only fill the tins 3/4 full as the eggs do rise. Bake at 350 for 15-20 minutes. Store in a closed container for up to a week.