Here's another quick "breakfast for the week" recipe.
I recently started grocery shopping at BJ's.
Two things I learned:
1. You definitely get your money's worth
2. Why have I not been doing this before?!
They seriously have everything and more there (except for the darn formula my son drinks...)
I got a TON of fruits and vegetables and plan on making some creative meals with them.
Here's another muffin tin recipe that I could make on the weekend and have my breakfast for the week already done.
Just defrost and heat.
You will need:
Olive Oil
1 (10oz) package fresh spinach
4 eggs
1 cup shredded cheese (any kind, I used mozzarella)
1 (8oz) package mushrooms, chopped
1-2 Tbs milk or heavy cream (you can use half-and-half or whatever you have on hand that you put in your morning coffee)
salt and pepper
olive oil spray
Preheat oven to 375.
Heat oil in a large skillet.
Sauté the mushrooms until they are soft, about 5-6 minutes.
Remove mushrooms from pan.
Place the spinach in the same skillet. (If you can't fit all the spinach at once you can add a little at a time as it cooks down).
Add about 1/4 cup of water.
Over medium heat, cook with spinach until wilted, about 3-4 minutes.
Drain the excess water from the pan.
In a large mixing bowl, whisk the eggs.
Add the cheese, mushrooms, spinach, and milk to the eggs.
Mix well and season to taste.
Spray the muffin cups with the olive oil.
Divide the mixture evenly among the cups.
Bake for 20 minutes.
Then, let them cool and pop them out and enjoy your low-carb, healthy breakfast.
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