August 22, 2011

Zucchini Red Pepper Egg Muffins, and a Meal Plan for August 22-26, 2011

During the week, breakfasts have to be quick. I eat breakfast at my desk at work, (I know, probably not ideal, but I HATE the idea of eating earlier, at home, only to be starving at 9am again. I leave the house around 6:30-45 in the morning, and that’s just too early to eat!) so whatever I bring must be portable, easily and quickly microwaveable, and low on the mess factor. Many times, this means I make something in advance, and reheat it as needed.

This week, I made egg muffins. No, not sweet, carb-heavy, make-you-sleepy-then-hungry-soon-after muffins. These are a savory, nutrient-packed breakfast. They’re muffins in name only – they were made in a muffin tin. Truth be told, they’re more like mini-frittatas. And contrary to what you might be thinking – they actually reheat in the microwave quite well. Just make sure not to overdo it: I warmed up three of these babies this morning for breakfast for just under a minute. A healthy, tasty, protein-packed breakfast in a minute. That’s my kind of meal.

Zucchini Red Pepper Egg Muffins

8 large eggs

Salt and pepper

1 t coconut oil, plus more for greasing pan

1 large zucchini, cut into ½ inch dice

2 oz roasted red pepper, diced (about ¼ cup)

1 green onion, minced

10 green olives, chopped

 

Heat oven to 350 degrees. Grease a muffin tin with oil and set aside. Scramble eggs in a medium bowl and season with salt and pepper. Set aside.

Heat a skillet to medium heat and add oil. Add zucchini and sauté for 3-4 minutes or until lightly browned and just starting to soften. Add red pepper, green onion, and olives and sauté for another minute. Season with salt and pepper. Remove from heat.

Divide vegetables evenly among the 12 muffin cups. Divide the scrambled eggs evenly among the muffin cups, pouring the eggs over the vegetables.

Bake for 15-20 minutes or until eggs are set in the center.

Serves 4.

 

These will be on the menu this week, along with a lot of other (hopefully) delicious new creations. Stay tuned, if they’re good, they may be coming to a future blog post (or the cookbook!)!

Monday

Breakfast: Zucchini Red Pepper Egg Muffins

Lunch: leftover tilapia with tomatillo-avocado salsa (salsa was good. fish needs work.), green beans, leftover eggplant salad with dehydrated tomatoes, olives, and parsley (this is definitely a cookbook candidate!)

Snack: homemade beef jerky, orange

Dinner: Shrimp Lettuce Wraps with Cabbage-Carrot-Jicama Slaw, Sweet Potato Fries

Tuesday

Breakfast: Zucchini Red Pepper Egg Muffins

Lunch: leftover shrimp lettuce wraps, or if no leftovers, tuna salad with leftover tomatillo-avocado salsa and spinach

Snack: pear, beef jerky

Dinner: Pork Tenderloin with Peach Glaze, roasted red potatoes, sauteed okra

Wednesday

Breakfast: green smoothie with spinach, pear, cucumber, hard-boiled eggs

Lunch: leftover pork tenderloin and okra

Snack: handful of hazelnuts

Dinner: large salad with romaine lettuce, spinach, radishes, carrots, bell peppers, tomatoes, cucumbers, and grilled chicken

Thursday

Breakfast: Zucchini Red Pepper Egg Muffins

Lunch: salad with grilled chicken

Snack: beef jerky, orange

Dinner: Thai Green Chicken Curry, braised eggplant

Friday

Breakfast: Zucchini Red Pepper Egg Muffins

Lunch: leftover chicken curry and eggplant

Snack: homemade beef jerky, pear

Dinner: paleo lasagna (a version based on Sarah’s over at Everyday Paleo - only I am thinking of adding some cashew-based “ricotta” cheese)

 

Do you eat breakfast on the go? What healthy, easy-to-grab foods do you often eat?

This post is linked to March Muffin Madness at Gluten-Free Easily.

9 Responses to “Zucchini Red Pepper Egg Muffins, and a Meal Plan for August 22-26, 2011”

  1. I’m lucky enough to be able to eat breakfast at home most mornings, so it can be hot and right from the stove (or cold and right from the blender!). But I love quick grab-and-go protein snacks, too. These look great…and I bet you could even eat them cold.

    • Hallie – you totally can eat them cold!

    • You took the words right out of my mouth about breakfast – can’t eat too early, eating at desk isn’t ideal, need something healthy and portable…I’m totally with you there. Just bought zucchini. These look amazing! I’m eager to try them. Thanks for posting!

  2. Love this idea, I love frittata. I’m thinking this would be great with spinach too. And mushrooms, I love mushrooms. Nice work!

  3. You read my mind Alta! I don’t think I could do all egg, but have wanted to do a savory muffin like this.

  4. With muffin in the title, these were not quite what I expected, but I love them! Will definitely give them a try soon! :-)

    Shirley

  5. All of your planned meals look great. You are making me hungry! The egg muffins look spectacular.

  6. Pingback: Vegetarian, Gluten-Free Roundup: It’s Breakfast Week

  7. Pingback: Your Questions About Healthy Banana Muffins

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