speediest way to whip up a healthy breakfast? The answer is simple: these one-minute egg muffins!
Ingredients
- 0.33 cup (56 g/2 oz) chopped vegetables, such as broccoli, asparagus, or spinach
- 1 tablespoon (15 g/0.5 oz) ghee or butter
- 1 tablespoon (6 g/0.2 oz) sun-dried tomatoes, drained and chopped
- 3 tablespoons (15 g/0.5 oz) grated Parmesan cheese, or a slice of crispy bacon
- 1 large pastured egg
- Pinch salt and pepper
How to Make It
- Place all the vegetables except the spinach, if you’re using it, into a large mug with 1 tablespoon (15 g/0.5 oz) of ghee. Cook them in the microwave for 1 minute if the vegetables are precooked or for 2 to 3 minutes for raw vegetables.
- Add the spinach and cheese or crispy bacon and crack in the egg. Season with salt and black pepper, and put the mug back into the microwave for another minute.