Egg Muffins | Blood Sugar Balancing Recipes

Breakfast really is one of the most important meals of the day. Eating a protein filled breakfast within an hour of waking up is crucial for managing our cortisol levels, which helps to balance our blood sugar.

Every morning I used to wake up, down my coffee and rush out the door. I'd then spend the whole day reaching for more coffee to keep me going and I'd end up a big, jittery, anxious mess throughout the day. When I started eating breakfast before I drank my coffee - I didn't realise this new calm version of myself!

I am still not a morning person (and probably never will be!), so I have to make my breakfast the night before. These egg muffins have been a massive time saver and I make them at the same time as I cook my dinner - habit stacking is the way to go!

TIP - if you find that you don't feel hungry in the morning, it could be a sign that you need to eat something small before you go to sleep. A healthy fat and carb source is perfect for this, e.g. apple and peanut butter or carrots and hummus.

Ingredients

4 eggs, lightly beaten 

2 tbsp of grated cheese 

a third of a courgette, a couple of mushrooms, a third of a pepper, peas (or other vegetables of your choice)

Makes 6 muffins | serves 2 | approx. 40 mins

Lightly grease 6 muffin tin holes with olive oil. Chop up all the vegetables into small pieces and place in the muffin tin. Gently whisk the eggs with the grated cheese and some salt and pepper. Pour the whisked eggs over the vegetables and gently mix. Bake in the oven for around 30 minutes, but check regularly.  

Optional extras: bacon or smoked salmon chopped up small and sprinkled on top

Let me know what you think!

Take care,

Emily x