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Welcome!

I'm Christi, a Marketing & Branding Exec and Insta Chef. Here's the deal, I lost 90lbs, but I love food and eating, so I started cooking to reinvent my favorites into healthier alternatives. It's usually healthy, generally paleo-ish, sometimes Whole30. I will never be able to live without good cheese!

A Guide To Egg Muffins - General Musings & A Recipe

A Guide To Egg Muffins - General Musings & A Recipe

Ok, in my opinion, the Egg Muffin is a delicious meal prep option for anyone who is trying to eat better and/or is super busy and needs a grab-and-go option that isn't carb-centric. I would like to address one issue - to cook, or not to cook your filling. You can do either! I think cooked makes the egg muffins seem more like a frittata, and uncooked makes it feel more like an omelette. 

If you are doing Whole30 or are Paleo, simply leave off the cheese and use a splash of unsweetened almond milk! Cooking guidelines are the same. 350Β° F for 15-20 minutes or until the center is firm. Sample Recipe Below!

Spinach, Shallot & Feta Egg Muffins
Makes 12 Egg Muffins

Ingredients:
1 Large Shallot, chopped
8oz Package Fresh Baby Spinach
2 tbsp Olive Oil
Salt & Pepper
Crushed Red Pepper
12 Large Eggs
Splash of Milk (almond or regular, whatever you like)
Coconut Oil or Cooking Spray
4oz. Crumbed Feta

Instructions:

  1. Preheat your oven to 350Β°F and grease your muffin tin
  2. Heat olive oil over a medium flame
  3. Add shallots and cook until soft
  4. Add spinach and cook until wilted
  5. Season with salt, pepper and a pinch of crushed red pepper
  6. Set aside to cool
  7. In the meantime, scramble your eggs (I like to do this in a large measuring cup because it's easy to pour into the muffin tins later), add a splash of milk and a pinch of salt (remember your feta is salty, so don't use too much salt. Adjust per type of cheese you're using)
  8. Distribute shallot and spinach mixture evenly to all of the muffin cups
  9. Distribute cheese evenly to all of the muffin cups
  10. Pour the eggs evenly in all of the muffin cups, making sure to only fill them up about half way (they will rise, trust me on this)
  11. Bake for 15-20 minutes or until the center is firm

Now, you can also do this without cooking the filling, you can change up the cheese, you can use egg whites, the choice is yours! These are great because they can be Whole30, Paleo, or just a great Low Carb, Gluten free option.

P.S., I'm a huge fan of putting leftover roasted sweet potatoes in as well. 

P.P.S., I think this is my first post with more than two sentences! OMG! :)


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