“You don’t need fixing – you are perfect just the way you are!”- Adriene Mishler
January 1st has arrived and I’m ready to close the door on 2017 and enter 2018 with an open mind.
This will be my third year kicking off the year with a 30 days of yoga series put out by Adriene and I can’t WAIT to start again tomorrow. This series is designed to help cultivate an at-home yoga practice, Adriene encourages you to celebrate yourself, and there is always space to push yourself just a bit further and/or “find what feels good.”
I’m going to do my best to do many of these sessions in the morning because I always feel so refreshed afterwards, and I’m curious to see if that can have an impact on my day at work. We shall see! Is anyone else out there a Yoga w Adriene fan? Doing the YWA series? Let me know!
My plan with these muffins is that I’ll be able to throw one in the toaster oven in the morning and have it while getting ready. Or, I can carry it to work and have it at my desk. Whatever I’m feeling that day, these provide a flexible healthy breakfast option.
Make ahead breakfast egg muffins are one of those recipes that you can adjust and play around with based on what you have in your kitchen and the size of your muffin tins. This week I added some ground flax seed as well as a ‘crust’ of sweet potato hash on the bottom of each. What are your favorite combinations?
Recipe makes 6 large egg muffins
- 1/2 sweet potato – shredded
- 8 eggs
- 1 shallot – diced
- 2 breakfast sausage patties
- 2 large handfuls of spinach
- 1/4 cup of dairy (I used milk and a splash of leftover cream)
- 2-3 Tablespoons of ground flax seed
- Salt, pepper, and crushed red pepper to taste
Steps and Notes:
- Preheat the oven to 350 degrees
- Use the grater/ shredder on a food processor to cut the sweet potato into a hash
- Grease a large muffin tin then press the raw shredded sweet potatoes into each cup gently. Sprinkle with salt and pepper and spray some olive oil on top. Bake for 18-20 minutes
- While they are pre-baking cook the sausage in a small pan on the stove. Remove and place in a bowl. Then, cook the shallot and spinach, adding salt, black pepper, and crushed red pepper.
- Whisk together the eggs, dairy, and flax being careful to evenly mix in the flax to the egg
- Remove the muffin tin and add some sausage into each cup, then the shallot and spinach. Finally, add egg to each cup evenly.
- Bake for 24-26 minutes until cooked through.
- Remove from pan and let cool on rack.
Thoughts for Next Time:
- Use larger pieces of potatoes like I did here
- Add cheeses such as feta, cheddar, or pepper jack
- Cook the sweet potatoes even more to make a crispier ‘nest’ like these