So, I’ve recently gone on a reset. I took a month (ish) blogging hiatus. I’ve started a #30DayChallenge, a free program from Betty Rocker. I’m going back to a healthy, low carb diet. I need to work on the alcohol, I admit. I love me some whiskey or wine, depending on the occasion. But overall, I feel like I’m on a path to better choices.
I opted to purchase the 30 day meal plan offered by Betty Rocker in addition to the free workout challenge. She’s got a fantastic mix of snacks, breakfast options, smoothies, and entrees! I decided to modify one of her recipes to better suit my own tastes.
I’ve made egg muffins in the past, typically based off of our previous ketogenic diet. Spinach is often recommended in egg muffins, but I gag on the idea of cooked spinach. I love it fresh and raw, but the cooked kind is SO not for me.
That’s when I created my red pepper, basil and feta egg muffins instead!
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Most egg muffin recipes call for a blend of healthy fats and greens. Spinach and cheese, that sort of thing. With my aversion to cooked spinach, I opted for basil instead. I’m considering trying a version with cilantro next!
Now, I am not a learned chef by any means. My cooking method is typically similar to the making of George’s Marvelous Medicine – throw it in and see what happens! That’s why, when I decided to use basil, I checked out the web for the best flavor pairings. Thus, my red pepper, basil, and feta egg muffins were born!
These egg muffins have plenty of protein and a great blend of flavors – typically even one keeps my belly full for a while! Besides, I could eat feta any day! #Cheeseaholic
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