On Sundays, my family and I make a trip to the grocery store to stock up for the week ahead. One of the things I look at is my schedule and figure out how many meals I need to plan at home, how many lunches to plan for, and when I might be going out with colleagues or friends and family. This helps me plan for the week ahead and minimize food waste.
We all have busy schedules
Some weeks I have time to make breakfast, prep lunches, and enjoy cooking a homemade dinner with a glass of wine after work. Other weeks, I am scrambling from Monday into the weekend and find myself ordering a bit too much from my favorite takeout spot. It happens!
We lead busy lives and sometimes you have to find time-saving hacks to fit it all in, like making these Italian Florentine Egg Muffins.
Grab a muffin tin and make a batch of these ahead of time, then pop them into the microwave and within seconds you have a delicious hot breakfast.
Egg muffins are easy and quick
The process couldn’t be any easier: pour your eggs into the muffin cups, spoon in your ingredients, bake, and you’re done! You can even stock up your freezer and defrost them in a few minutes. No need to get stressed or settle for just a granola bar. With a little bit of planning, you can put your hands on these delicious gems in a matter of seconds.
Nutriology Hacks
- Paper Muffin Cups Work for Egg Muffins Too! – These are key! The cups allow the egg muffin to cook evenly and prevents sticking and extra time cleaning the pan at the end.
- Get Creative – Once you pour the eggs into the muffin cups you can pull together a number of meat, vegetable, and cheese combinations for the filling.
- Freeze and Defrost – The egg muffins can be kept in the freezer for up to 1 month if stored properly. When ready to eat let the muffins gradually defrost in the refrigerator overnight and heat up on a paper towel to absorb any excess moisture.
Italian Florentine Egg Muffins
Ingredients
- 2 Vegan Italian Sausage links by Field Roast about 8 ounces
- 1 cup red bell pepper diced
- 1 cup cremini mushrooms diced
- 2 cups spinach chopped
- ½ cup vegan mozzarella cheese shredded
- 6 eggs
- ½ tablespoon olive oil
- Salt and pepper
- 12 paper muffin cups
Instructions
- Take the vegan sausage out of the casing and sauté in a pan over medium heat with the olive oil for 3 minutes, breaking the sausage down with a spatula.
- When brown, take the sausage out of the pan and set aside in a separate bowl.
- Chop up the vegetables and toss into a mixing bowl along with the salt and pepper.
- Further, chop up the cooked sausage and shredded vegan mozzarella cheese and toss into the mixing bowl and stir well to combine the egg muffin mixture.
- Place the paper muffin cups in the muffin tin, then divide 1 whisked egg between 2 muffin cups (I whisk each egg in a small cup then pour into the muffin cups).
- Spoon in the egg muffin mixture into each muffin cup, filling to the top of the cup.
- Bake in a 350-degree oven for 25 minutes, until the egg mixture rises and is cooked through.
- Serve with a slice of multigrain toast and yogurt with fruit to round out your breakfast.
Notes
- Calories – 513 Calories
- Protein – 41 grams
- Carbohydrates – 46 grams
- Fat – 19 grams
- Nutrition Note – this meal was specifically designed and developed to promote a healthy weight with balanced macronutrients (32% protein, 36% carbs and 32% fat)
