It’s hard to believe that another week has already passed, and it’s that time of the week again, but it is and I have great news! I lost another 1.8 pounds in the last week for a grand total of 20.8! What a great way to start a new month!
I’m finding it easier to meet my points goals during the week, now that I’ve increased my food intake earlier in the day. But I’m having some difficulty on the weekend. I think this is because I tend to be more relaxed getting started in the morning, so by the time I get breakfast ready, and sit down to eat it, it’s sometimes closer to noon…which throws my lunchtime meal off.
This weekend I played around with having a larger than normal brunch type of meal, but I think I’m going to have to experiment a little more. Or get up earlier and get breakfast made and over with so that it’s not running into lunch!
The spinach egg muffins pictured here are one of my favourite new breakfast recipes, and so easy to make!
I saw the basic recipe somewhere, but it’s been a while and I can’t remember where. At any rate I have adapted it a bit from the original.
This recipe is great because you can make extras and reheat them the next morning for a quick meal if you’re in a hurry.
2 whole large eggs
8 large egg whites
Baby spinach (enough to line and mostly fill 6 muffin cups)
18 Grape tomatoes
Optional Ingredients: grated cheese, chives, sweet green and/or red pepper, mushrooms…whatever you think might be good with your eggs.
Preheat oven to 350 F.
Spray 6 cups of muffin tin. Line with spinach. I use between 1 and 2 cups. Don’t pack it down too tightly, you want the egg to get between the layers, and don’t over fill or the egg will run off the spinach onto the pan (and possibly whatever surface you’re preparing them on).
Chop the tomatoes (I do them three at a time to get the perfect amount per “muffin” but I want them evenly distributed) and at them on top of the spinach. Add other optional ingredients (let your imagination run wild)
Mix the eggs and egg whites together. Add salt and pepper and optional chives to taste, then pour the egg mixture evenly into the 6 prepared muffin cups. Top with a bit of grated cheese if desired.
Place in preheated oven and bake for approximately 18 minutes. I find that at that point the tops are still just a bit runny, but that doesn’t bother me. If you want them drier, you may have to experiment with a longer cooking time, or a higher temperature.
These are great reheated in the microwave for 30 seconds to a minute for breakfast the next day.