I. love. breakfast.
Maybe it’s because food just tastes better when you “break fast,” or maybe its because it involves some of the most palatable foods on earth, namely eggs and bacon.
Though I tested positive for an allergy sensitivity to eggs a few months ago, I’m not convinced the results were accurate. The nutrient profile of an egg is too incredible to deprive my growing baby in utero, any way (I’m at almost 6 months!).
Plus, I went into a mild depression without them in my life. Breakfast didn’t have that same allure. Baking wasn’t nearly as fun.
Speaking of fun, I recently discovered the joy and deliciousness of HOMEMADE Egg McMuffins.
They are wayyy, way better than McDonald’s version on so many levels, as I dished in my post here! At “just 300 calories,” you’d think they’d boast healthy ingredients. Quite the contrary, my friends. Have a look for yourself:
With just 25 minutes from scratch to plate, these truly are a healthy REAL “fast food!” They’re great hot out of the oven, or as leftovers for lunch or a snack. Enjoy!
Easy Egg McNothin’
6 slices of organic meat (Ham, turkey breast, chicken, etc. Watch out for nitrates in the ingredients!)
6 organic eggs
Sea salt, pepper, basil, and cayenne pepper to taste
1. Line a muffin tin with 6 muffin cup liners, and place organic meat slices in the muffin cups.
2. Crack eggs into each muffin cup, and sprinkle seasonings on top according to taste preference.
3. Bake at 350 degrees for 15 – 20 minutes, until the egg white is thoroughly cooked, and the egg yolk is slightly cooked but not dry.