Breakfast one of the most important meals of the, followed by lunch and dinner just as important. What I am getting at, is that all meals are important. They each play a role in your nutrition. The thing with breakfast is that there never seems to be too much time for it, right?
You are either busy getting ready, late, or stuck in traffic. Any option doesn’t leave time for a nourishing breakfast to start your day. Skipping it is not an option. Not eating breakfast until 11:00am is not breakfast, that is just an early lunch. Having a bit of toast doesn’t count for breakfast. Eating the leftovers of your kids breakfast, also doesn’t count as breakfast. Breakfast just like lunch and dinner is a valuable meal to your health.
When you don’t eat breakfast you don’t start your metabolism and don’t provide energy for your body. This is essential to maintain a healthy weight, ensure you are getting your vitamins and minerals, as well as allow proper function of all your organs and digestive system. Eating breakfast is key to solid healthy nutrition habits.
Planning and preparing breakfast ahead of time will allow you to always have a nourishing meal balanced with nutrients to start your day. These 4 ingredient egg muffins are a winner when it comes to having a nourishing breakfast. With just 4 ingredients you can literally whip this up over the weekend or early in the week. The clean up is easy and the cooking is simple. You will be so happy that you have these 4 Ingredient Meal Prep Egg Muffins in your fridge. Don’t believe me, try it and see how much better your week will be!
4 Ingredient Meal Prep Egg Muffins
- 10 large eggs
- 1/2 cup whole milk
- 1 cup spinach chopped
- 1/2 cup ham (no nitrites or nitrates) diced
- 1/2 tsp sea salt
- 1/4 tsp pepper
- Avocado Spray
- 1. Preheat the oven to 400degrees. Spray a muffin tin with the avocado spray. Make sure it is wellcoated. 2. In a large bowl, whisktogether the eggs, milk, salt and pepper. 3. Add in the chopped spinachand ham. Fold that in with a spatula. 4. Pour ¾ full the muffin tinwith the egg mixture. Bake for 18-20 minutes or until the egg is fully cooked. 5. Remove from the oven andallow it to cool before removing from the muffin tin. 6. Store in an airtightcontainer in the fridge for up to 4 days. Enjoy!