Egg Frittata Muffins: This recipe went viral amongst bodybuilders, metabolic fitness clients, and social media followers these last two weeks, so I thought Id share since a few of you may have missed the posts from profile walls. Enjoy and be sure to tag Physiques Northwest on your own pictures... Usually the most portable of breakfast ideas are carb and sugar loaded. These tasty breakfast egg frittata muffins are a great alternative and can be made in advance for bodybuilders and kiddos alike! You decide what meat, cheese (optional) and vegetables you and your family prefer. Possibilities are endless, and since you prep batches and store you have on-the-go #eatclean options all week. Ingredient Options (chopped): •Greens ( spinach, kale, broccoli, zucchini, bell peppers, and other greens) •Chopped tomatoes •Onions of all types •Sweet Potatoes and/or Yams •You can add chicken or other lean meats, lean ground turkey, salmon, or other fish. •Whole eggs and/or egg white beaten with fresh herbs and spices. Instructions: •Preheat oven at 350-400F (150-200C) •Lightly coat muffin tin(s) with coconut oil •Add vegetables of your choice along with cheese (optional), pour beaten egg mixture on it. •Place muffin pan on the center rack of a preheated oven and bake for 20 to 25 minutes or until muffins are light brown, puffy, and the eggs are set. •Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. #physiquesnw #metabolicfitness #metabolicfitnesscoach
Posted on: Mon, 29 Dec 2014 20:56:47 +0000