Egg is the most biologically available protein. It is an excellent source of B-vitamins, amino acids, and healthy fat. Contrary to popular belief, eating the egg yolk will not raise your cholesterol or increase your risk for heart disease.
This TRUE Gluten Free Recipes from Casey is most Eggcelent (pun intended).
12 eggs, beaten
1 zucchini squash, shredded
8-10 slices bacon, cooked and broken into pieces
1 cup roast bell pepper, cut into small pieces
4 cups fresh spinach
1/2 cup chopped tomatoes
Baby Bella mushrooms, large chunks
1/4 cup chopped jalapeños, if desired
Salt and ground pepper to taste
1/2 cup fresh chives
Preheat oven to 375 degrees.
Sauté squash and mushrooms in olive oil until tender and browned. Add the spinach and cook until the spinach is limp. Put 12 eggs in a large bowl and stir. Add the rest of the ingredients and stir gently. Use grape seed oil to lightly grease the muffin tins. Distribute egg mixture evenly into the tins.
Bake for 20-25 minutes until inside is cooked and eggs are no longer runny.
Add any of your favorite omelet ingredients for a healthy breakfast to go!
I have a question regarding pre-cooking the spinach as in this recipe….is there a nutritional advantage to this or is it merely for taste preference? We use spinach in our scrambled eggs or quiche every morning for breakfast but we just chop it up and add it in raw. Just making sure we're getting the most out of our food and wondering if pre-cooking releases more nutrients somehow? Thanks in advance.