VEGGIE & HAM EGG MUFFINS
Happy 2018! Before the New Year my exercise and eating habits was in a baaaad place, so I decided to make a change and reached out to my high school friend, Megan, who recently opened up a gym with her wife in Milwaukee, High Def Heath (go women entrepreneurs!). I started training with her two months ago, and am feeling stronger and more fit, now the next step was getting my diet under control. This last week we decided to do breakfast, lunch and dinner meal prep for the week and video the steps for my @ISPYDIY Instagram stories and you all loved it! (you can still see our “cooking show” on the MEAL PLAN highlight right under my bio on Instagram). I wanted to make sure you had the recipes here for reference, and the mason jar salads and sheet pan salmon will be up this week! It’s been so fun to see how many people are already making the meals. If you are looking for a ton more recipes, check out Megan’s meal plans and shopping lists. We had so much fun cooking we are already planning another prep, stay tuned!
Ingredients and preparation after the break!
12 Slices of Ham
1 Small bag of spinach
1 Red pepper
1 Cup Mushrooms
Salt and pepper to taste
Preheat oven to 350 Degrees
Spray 12 muffin holes with coconut oil cooking spray.
Whisk the eggs in a bowl and crack salt and pepper to taste.
Chop spinach, red pepper and mushrooms.
Lay one slice of deli meat in each muffin cup and gently push it into the muffin hole.
Divide egg mixture into the 12 muffin cups.
Top with veggies, use a fork to push the veggies into the egg mixture.
Bake for 20-25 minutes, or until a toothpick comes out clean for each muffin cup.
Remove from oven and cool on wire rack.
Prep Time: 5-10 minutes
Bake @ 350 for 20-25 minutes