The bank was otherwise quiet while I spoke with the teller, except for the piercing screams and laughter from my two- and three-year-old weaving in and out of the velvet ropes meant to keep them in line. “Must be sugar,” the teller commented politely, although her words felt like a slap across the face. “You would think! But they’ve only had homemade, whole grain banana bread muffins this morning,” I replied.
This exchange caused me to go back and look at my recipe, though. My heart sank when I realized each muffin packed a whopping 52 grams of sugar! Since then, I swapped the sugar-laden muffin recipes for fun egg muffins. The kids still love the appeal of food they can eat with their hands while getting much more nutrition and way less sugar.
The greatest part of egg muffins is you can switch up the vegetables and meat you put in them for a completely different taste. Experiment with your favorite ingredients to find your perfect egg muffin!
Energizing Egg Muffins
10 large eggs
1/2 cup diced bell pepper, any color
1/2 cup diced ham
1/4 cup diced green onion
1 diced jalapeno (optional)
Preheat oven to 350 degrees. Prepare muffin tin by applying non-stick spray to silicone baking cups.
Scramble eggs in a large bowl. Add the rest of the ingredients to the eggs. Whisk until ingredients are mixed in and eggs are slightly frothy.
Add 1/4 cup of egg mixture to each baking cup. Use any leftover mixture to even out the amount in each cup.
Bake for 20 – 25 minutes.
Serve warm or refrigerate for breakfast or snack another day. My kids will eat these straight from the fridge!
This recipe originally appeared in my book Your High Energy Life: Banish Energy-Sucking Foods and Supercharge Your Days. You can get your copy today on Amazon.com!