egg muffins

I’ve been eating eggs now for about 2 months and I’m physically feeling a bit better, I’ve noticed my carbohydrate cravings aren’t as bad, my skin is better and my blood sugar is more stable.

Eggs are a fabulous source of protein, Vitamin B12 and D, and iron.  And to me they taste great.  As a kid I loved eating quiche but now it is far to rich for my liking so after hearing about egg muffins I thought I’ve give them a try.   These would be great to make a few days ahead and can be eaten as an on-the-go breakfast.

Egg Muffins

Ingredients

1 tomato, finely diced
1 zucchini, diced
1” round goat cheese, crumbled
8 eggs
1 tsp almond milk
salt and pepper to taste

Directions

1. Preheat oven to 350 degrees
2. In a bowl, combine diced tomato and zucchini, mix in crumbled goat cheese.  Using a muffin tin, fill each muffin cup about 1/3 of the way full with this mixture and set aside.
3. In a separate bowl, whisk 8 eggs and add almond milk, salt and pepper.  Pour this mixture into each muffin cup covering the veggie mix.
4. Bake for 25-30 mins, remove and cool.  Using a knife, edge around each egg muffin and remove or use muffin paper.