This is a sponsored conversation written by me on behalf of Walmart. The opinions and text are all mine.
Hi friends. I’m back, and better than ever! Over my past few months of hibernation I studied for 8+ hours a day, passed my RD exam (I’m a dietitian now!), and hid some pretty cool brand partnerships.
In my days and hours of hibernation, due to an unhealthy amount of studying, I experimented plenty with new recipes and home cooking. My staple breakfast was either these healthy egg muffins or my blueberry buckwheat breakfast bowl. I’m a huge fan of these egg muffins mostly because they can be eaten for breakfast or as a snack, are easily customizable, and you can make a batch at the beginning of the week and store in the fridge or freezer.
Last week I attended an event called Rediscover America hosted by Walmart to celebrate farmers and accessibility to fresh, quality foods. The recipes at the event were made using Walmart’s local produce by James Beard awarded chefs and they were ahhh-mazing, so today’s recipe was also made using only Walmart’s fresh, organic, and local produce. I was so beyond pleased with the quality that I had to replicate it!
Easy Breakfast Egg Muffins
- Regular or mini muffin tray
- olive oil spray
- 1 pepper chopped
- 1/2 cup kale
- 6 eggs can also switch for double egg whites
- salt and pepper
- 1/2 tsp garlic powder
- 1/3 cup mozzarella optional
- tomatoes diced
- avocado sliced
- Preheat oven to 375F. Spray muffin tin with olive oil.
- Heat a pan over medium-high heat and cook the chopped pepper and kale until soft, about 4 minutes.
- In a large bowl, crack eggs or egg whites and whisk eggs until smooth, about one minute.
- Add sauteed peppers and kale, optional mozzarella, salt, pepper, and garlic powder and stir to combine.
- Bake for 18-20 minutes, or until eggs are set and tops are golden.
- Serve immediately with diced tomatoes and avocado or store in the refrigerator for 5 days or in the freezer for 2 months.