Day #1

Here we go with day 1 of the nutrition challenge…

Breakfast was the hardest meal for me when we did this last year. I am always trying to rush out the door and need something quick to grab on the go. Egg cupcakes are our favorite and perfect for a quick meal or even snack in a hurry.

12 eggs
1 red pepper
2 green peppers
4 cups of spinach
2 zucchinis
1/2 onion
black pepper to taste
8 slices of bacon or 1lb of grass fed beef

Mix eggs in a large bowl with pepper. Put veggies in the food processor until finely chopped and add mixture to eggs. Cook bacon or beef and then add to eggs and veggies. Mix well. Use paper cupcake liners in the muffin pan (they stick really bad if you don't). I use an ice cream scooper and add mixture into each cupcake holder. Cook at 350 for 20-25 minutes until eggs are set in the middle.

This will make about 20-24 egg cupcakes. I change it up all the time too. If I have jalapeno peppers or extra squash I will throw that into the mix. Don't be scared to change it up…especially if you eat them each week like we do! You can even double the recipe and freeze them too!

Be on the look out for more recipes to come. Always being prepared and planning ahead is key!