So many of you have been asking for more grab and go food options. Breakfast is almost always a meal I eat on the fly as I’m sure it is for you too! Still, it’s so important that meal 1 aligns with the Eat Your Way Lean guidelines to give you energy and keep you craving-free all day long!
…to continue reading & see the recipe, click “read more” below…
These little egg muffins are
filled with protein from the eggs and ricotta, and radiate color because they’re loaded
with summer tomatoes. It’s just an added bonus that these couldn’t be
easier to make, and they’re incredibly delicious!
I made them with rosemary,
but use whatever herbs you really enjoy.
Just whip them up, bake
them, and refrigerate until ready to reheat on your way out the door, so you can start the day with flavor
and convenience! ((No fast food restaurants required :))
PS – I’m also a huge fan of “breakfast” for dinner and these muffins are perfect for any time of the day!
6 large eggs (preferably
2 tablespoons unsweetened almond milk
1 cup halved cherry tomatoes
½ cup whole milk ricotta
1 tablespoon rosemary,
½ teaspoon sea salt salt
½ teaspoon white or black
2 teaspoons olive oil
*Recipe makes 6 muffins
Eat Your Way Lean Food Plate Sections Fulfilled: Protein, Fat, Vegetable, Extra
Preheat oven to 350 degrees.
In a large bowl, whisk the
eggs and milk together. Add the ricotta, tomatoes,
rosemary, salt and pepper. Stir well to combine.
Grease 6 muffin tins with
olive oil. Then, pour the batter ¾ of the way up
of each muffin cup.
Bake for 35-40 minutes until
golden brown and cooked through.
Let cool and refrigerate.To reheat, microwave for 1 ½
minutes on high.