Wednesday, April 4, 2012

Egg Muffins with Mushrooms, Chives and Gruyere

Whenever people try to restructure their eating habits, the hardest hurdle to overcome is convenience.  Rightfully so- everyone wants what is easiest, quickest and cheapest.  However, that usually is not what is best for us.  Adopting and maintaining a healthier diet requires the perfect combination of nutritional quality and ease.  

I am always looking for new ways to address this dilemma, especially to cater to people's busy lifestyles.  I got the idea for these easy egg muffins from Pinterest (where I get my ideas for everything in life).  The homemade version of these egg muffins ensure that they are actually made with eggs, and not whatever yellow liquid happens to be used in processed egg products.  You can make enough for the whole week and freeze the leftovers, so you always a breakfast on hand that is healthy, quick and convenient. 

What makes this bite better?
One of the current trends in Nutrition research explores the "built" environment.  The "built" environment is defined by the things around us and how they impact our health.  Factors such as the number of fast food restaurants, ability to walk places, access to supermarkets and the number of parks in your neighborhood contribute to your health, without you even knowing it!  Many studies exist on this topic and show that the more often you are exposed fast food restaurants, the more likely you are to go to one.  This study also found that people who frequent fast food restaurants as little as once per week have overall less healthy diets than those who never visit fast food restaurants.  Obviously, fast food consumption is linked to weight gain, obesity and other obesity-related diseases.  If you live in an area with a lot of fast food chains, taking measures to avoid temptation is essential.  These egg muffins provide the convenience you need, without requiring you to take a trip to your nearest fast food establishment. 

Egg Muffins with Mushrooms, Chives and Gruyere
8-9 eggs

Beat the eggs with salt and pepper and distribute evenly in a lightly oiled cupcake baking pan.  Clean and dice the mushrooms and chives.  Cut the gruyere into small cubes.  Add all other ingredients to the egg mixture.  Bake at 350 degrees for approximately 10 minutes.  Turn off the heat and allow the eggs to cool in the oven.  Remove and sprinkle with additional salt and pepper if desired.  Store in the refrigerator or freezer.  Reheat for breakfast.  Serve on pita, an english muffin or enjoy alone! 

1 comment:

  1. I'm going to make these on Wednesday when I grocery shop. These should stop my mid morning binges at work when I run out of time for breakfast!