I’m a big fan of making food in bulk on Sundays so that we have food throughout the week. I eat these for breakfast but more often than not I end up eating them post-workout or as a snack. They’re SO good. If you don’t like to set your face on fire like I do, you don’t have to use a whole jalapeño.
I always urge my clients to prepare food in advance, it makes it much less likely that you’ll reach for something unhealthy when you don’t feel like cooking or are short for time. These egg muffins are a great, healthy option because they’re filled with protein, healthy fats and a bunch of veggies.
- 4 eggs
- 1/4 onion, diced
- 1/4 yellow pepper, diced
- 1 small jalapeno, diced
- 4 grape tomatoes, diced
- 1 tbsp cilantro, chopped
- salt and pep
- Preheat the oven to 375.
- Toss together the eggs, veggies and cilantro.
- Pour into six muffin tins (you can double the recipe for more). I used these muffin tins.
- Bake for 15-20 minutes, or until the center is set.