Ham and Chive Egg Muffin

Wake up and smell the breakfast success! Forget the snooze button – it’s time to dive into the awesomeness of the day’s first feast. This isn’t just any meal; it’s the superhero that breaks your overnight fast and sets the stage for a foodie adventure ahead. Picture this: your breakfast choices are like the director’s cut for the day’s menu. Choose wisely!

Enter the scene: Ham and Chive Egg Muffins, the breakfast blockbuster that brings protein, fiber, and flavor together in a dazzling performance. Want the ultimate breakfast experience? Whip up a batch over the weekend, and voila! You’ve got a week’s worth of breakfast on-the-go, ready to tackle your busy workweek like a breakfast champion.

Now, let’s talk ingredients:

You’ll need:

• 10 eggs
• 2 Tablespoons coconut cream
• 1 Tablespoon nutritional yeast
• A sprinkle of sea salt and black pepper
• 1 cup cooked ham, chopped
• 1/4 cup fresh chives, minced
• 1/4 cup red bell pepper, chopped

Here’s your script:

1. Preheat the oven to 350 degrees F. Cue the anticipation! Grease a 12-muffin tin pan with coconut oil, setting the stage for the breakfast magic.
2. Whisk the eggs, cream, nutritional yeast, sea salt, and black pepper. Let the mixing party begin! Add in the ham, chives, and bell pepper. Diva moment: divide the egg mixture equally between the 12 muffin tins.
3. Bake in the preheated oven for 12-18 minutes, until set. Drumroll, please! Remove from the oven and let the egg muffins cool before their grand exit from the muffin tins. Once they’ve taken their bow, store the extras in an airtight container in the fridge for up to 5 days. Bravo!

Nutrition Spotlight: One serving equals the nutritional blockbuster of 89 calories, 6g fat, 2g carbohydrates, 0g sugar, 268mg sodium, 1g fiber, and 8g protein. Now, that’s what we call a breakfast encore!

Cue the applause and savor the victory – breakfast just became the highlight reel of your day!