A better belly starts with breakfast, so eat. Try some oatmeal, heavy on the fruit, easy on the sugar, or poached eggs with salsa and some vegetables leftover from Sunday dinner. Drive away from the drive-through. Instead, shoot for whole grains, lean proteins, fruits and vegetables.
One of our favorite on-the-go breakfasts is egg muffins. Mix them up, bake them, put them in baggies and grab one or two and a piece of fruit on your way out the door.
12 eggs or 3 cups egg substitute
Salt and pepper to taste
1/2 cup green onions, green and white parts, sliced into small rings
Customize with a combination of : chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, lightly cooked spinach, etc.
Diced Canadian bacon, lean ham or our favorite crumbled cooked turkey sausage
Preheat oven to 375. Use stand-alone foil muffin cups, individual silicone muffin cups, silicone muffin pan or a metal pan. Spray with non-stick spray. Break eggs or pour egg substitute into a bowl with a spout until well mixed. Add a little salt and pepper to taste, or add your favorite seasonings or herbs. Add chopped green onion and the vegetables or meat of your choice. Mix and match them, if you’d like. Stir to combine.
Fill each muffin cup about 2/3 full. Cook for 25 to 35 minutes, or until slightly browned. Eat while warm, or let cool and store in sealed bags. They’ll keep in the refrigerator for a week. They can also be frozen and thawed. Makes 12.