Although I’m not exactly a huge fan of eggs, I get cravings for them every now and then that I just cannot ignore. For me, plain eggs are usually boring and don’t have the best taste, so I try to come up with ways to dress them up in order to make them more edible.
As I’ve mentioned in my previous posts, I gained about 50 lbs in my first pregnancy (lost about 30 of it) and went into this new pregnancy with 20 extra lbs of weight. My midwife advised me to eat whenever hungry but try to aim for nutrient-rich foods and stay away from junk food and empty calories when possible.
Admittedly, I still indulge in my favorite delicacies from time-to-time but have been eating smaller, more frequent meals instead of hefty lunches and dinners. This has helped me to better manage my caloric intake and gain more control over the amount of sugar and carbs consumed.
One thing that I will say is that breakfast is my most favorite meal of the day and in order to stay satisfied until lunchtime, I tend to eat more generous portions. The message that I’ve heard regarding nutrition over and over is that it’s quality over quantity that matters. This meant that I didn’t need to eat larger sizes of food as long as the food I ate was packed with nutrients. Eggs are the perfect food to eat for breakfast since they contain the perfect combination of protein and fat. This ensures that you stay fuller for longer which helps with all of the extra in-between snacking you might otherwise be doing.
These yummy but healthy egg muffin souffles are super easy to make and taste absolutely delicious. I personally used a 6-muffin tin pan for this recipe and the amount of ingredients used make about 5-6 muffins total. This was more than enough for both my Hubby and I to split.
If you’d like more muffins, consider using a bigger tin pan and doubling or even tripling the recipe. It’s basically fool proof!
Now, I must also add that It’s very important to ensure that you are using a non-stick pan as these bad-boys can get pretty stuck and stubborn to remove. I personally like to use coconut oil to grease the pan prior to pouring the mixture.
Without further adieu, I present to you these mouth-watering beauties along with their recipe. ENJOY!