Quick question for you. Be honest: Did you have your breakfast this fine morning? Or did you roll out of bed after 10 punches at the snooze button on the alarm clock, glug a cup of coffee and rush off to work on an empty stomach? Gosh I hope not, but if you did, your breakfast fairy godmother is here to save the day! These little guys are one of my favorite breakfast recipes for a couple reasons:
1. You can make a whole bunch on the weekend, save some, and store the rest in the freezer and pop out as needed.
2. They’re loaded with veggies, healthy fat and protein, which is just what your body wants to fuel with first thing in the morning to normalize your blood sugar. This means your energy, mood, and hormones will be stable through the day, and the chances you’ll binge on afternoon sweet, treats, and coffee drops.
3. They are freaking delicious. You can use whatever meat and veggies you have. I even chop up random leftovers and throw them into a muffin tin with eggs sometimes!
4. They are portable which makes them great for lunch boxes and road trips.
Without further ado, I give you…
Southwestern Omelet Muffins
6 ounces breakfast sausage links, chopped (I used Niman Ranch. Applegate Farms is good, too)
2 bell peppers, assorted colors, chopped small
½ cup green onions, chopped small
¾ cups kale, chopped small
2 teaspoons salt
½ teaspoon pepper
1 teaspoon cumin
1 tablespoon garlic powder (or 2 cloves chopped fresh garlic)
4 ounce can Hatch green chiles, chopped
1/2 cup chopped cilantro
1 dozen eggs
Preheat oven to 375 degrees. Heat large skillet on medium high heat. Add sausage and brown all around. Add peppers and kale and cook to soften, about 5 minutes. In a large bowl, beat eggs with remaining ingredients. Add sausage and veggies. Line muffin tins with papers and divide egg mixture among them, filling about ¾ full. Bake for about 25 minutes, or until the center is firm to the touch.