BY NOEL CUNNINGHAM
This week my focus is on breakfast. Food plays a big role in our health and the purpose of food is not only to fulfill cravings or hunger, but to nourish our body. When you get a chance, check out my article in this edition called,” World Diabetes Day: Benefits of breakfast for Diabetes fuel your body with a fresh start.” In this article, I discuss in detail the fact that the food we eat daily can benefit or affect our body based on our lifestyle and eating habits.
With World Diabetes Day approaching, I wanted to focus on how eating breakfast can help our bodies natural insulin,
These low carb, easy egg muffins are simple to make and perfect for reheating throughout the week! A delicious, protein-packed breakfast recipe that’s gluten-free, paleo, vegetarian and keto-friendly. You can make these while you are getting ready to start your day and have them on the go. They make a good lunch with salads.
Ingredients
- 1 cups spinach, chopped
- 1 large roma tomato, seeds removed and diced
- 1 jalapeño, seeded and diced
- 12 small florets of broccoli
- 6 eggs, whisked
- ¼ cup milk
- ½ teaspoon salt
- Freshly ground black pepper
- 3/4 cup shredded cheddar cheese
- 2 tbsp ricotta or feta cheese
Directions
Preheat oven to 350 degrees fahrenheit. Spray a muffin tin with nonstick cooking spray.
Divide spinach, tomatoes, broccoli and jalapeño evenly between 6 muffins in the tin.
In a large bowl whisk together eggs, milk, salt and pepper until well combined.
Fill each muffin about 3/4 full with egg mixture, pouring over the veggies already in each tin. If using cheese, add 1 tablespoon on top of each egg muffin.
Bake for 15-20 minutes until eggs are set and puff up in the tin. Let egg muffins cool for a few minutes, then run a butter knife around the edges of each cup and remove.
Eating breakfast cannot only be fun it can also be healthy. Enjoy, and please let me know how your recipe turns out.
