Mini omelets to-go

8 large eggs, scrambled

1 cup shredded cheddar cheese

1/2 cup milk or almond milk

2 cups finely chopped veggies of choice

1/4 cup meat protein of choice

1/4 teaspoon organic salt or pink salt

1/2 teaspoon ground pepper

Preheat oven to 325 F.  Spray a muffin pan with olive oil or avocado oil.  

Prepare meat protein of choice by cooking it through, such as bacon or use pre-cooked ham & finely chop. (Left over steak from the night before is great too!)

Next, if you are using mushrooms, bell peppers or onion as your veggie of choice, Sautee them for about 3 -5 minutes in some olive oil first.  

Whisk in cheese, milk, salt and pepper into the eggs.  Stir in the chopped veggies & meat protein.  

Scoop the egg mixture into the muffin cups,  

Bake until firm to touch, 25 to 30 minutes.  Let stand for 5 minutes before removing for the pan.  The muffins will deflate some as they cool off.  

Store the muffins in a glass storage container or individually wrap them. Microwave for 20-30 seconds.

Portion: 3 mini-omelets is one serving. Still hungry? Carry along 1/2 cup of berries as a side.

* You can freeze these as well for up to 1 month.  

*Use green veggies if possible to increase your nutrient intake, such as - spinach, kale or broccoli.  

*Don't pre-cook your greens, just cut them up finely & add to the egg mixture raw.  

*Use the most fresh & organic products to fuel your body with a nutrient-rich meal to help heal the body.