As part of my new year’s quest to re-discover healthier eating patterns, I decided that I need to make more of an effort to have breakfast everyday. I have fallen into a rut of just having a cup of tea or coffee for breakfast, but not eating any food. It causes me to get really hungry in the morning and then I find myself snacking or grazing all the way to lunch time. I know that having a real breakfast is going to be key to getting back on track.

Since Jamie and I don’t consume a lot of grain products it makes a quick breakfast more of a challenge. Without cereal and breads for a morning meal, eggs are the next logical choice. You can scramble an egg in a few minutes and have it for breakfast; however, plain old scrambled eggs can get pretty boring, really fast. What I decided to do instead was make individual frittatas, or egg muffins.

These are so easy to make. Just grab whatever vegetables you have in your fridge, chop them up really small and throw them in with some eggs and egg whites. When you pour these into your muffin tin, you are creating the perfect go-to breakfast. These are healthy and fast, plus, they are really tasty 🙂

So, for today’s post, I am sharing a broccoli, pepper, zucchini and mushroom egg muffin. But, I have made these with leeks, leftover ham, and hot peppers. Basically, everything and anything can go into these muffins.

What I love so much about them is that (and don’t think this is too strange) I can eat them cold out of the fridge. A cold egg muffin topped with some delicious salsa is an amazing and satisfying meal or snack. I whip up the egg muffins on Sunday night, and the last us till Tuesday or Wednesday. We have them for breakfast, as well, I have one before I head to the gym after work. This is an easy protein boost with real food. I used to have protein shakes, but I find this a lot more satisfying.

I think that these would be the perfect brunch food as well. Since they are in an individual serving size, you could make up a couple of varieties to share with your guests. You could add in bacon, cheese and an assortment of vegetables. Since they are mini frittatas, you could make them up before your guests arrive and serve them at room temperature, saving your oven for those other items that need to be served hot.

Oh boy, now I am thinking about having a brunch party…. 😉

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Ingredients:

• 6 whole eggs
• 1/2 cup egg whites
• 2 cups chopped broccoli
• 1/2 zucchini – diced
• 1/4 red pepper – diced
• 1/2 cup diced mushrooms
• Salt and pepper to taste

Directions:

1. Preheat oven to 350°F.  Spray muffin tray with cooking spray.
2. Beat eggs and egg whites in a large bowl.  Add in chopped vegetables and season with salt and pepper.
3. Fill muffin tins about 2/3 full.  Place in preheated oven and bake for 20-25 minutes, or until a knife inserted in the muffin comes out clean.
4. Enjoy with your favourite salsa!