This week for your Free Recipe Friday, Pilates of Charleston brings you nutritious and delicious Egg Muffins, recipe courtesy of your instructor, Julie! These are easy to make, since we know this time of the year, with back to school, busy schedules, games, homework, etc. demands convenience in the kitchen. Egg muffins can serve as a snack during any point in the day or if you kale them the night before, they can be a quick breakfast that only needs a quick reheat in the microwave for about 20 or 30 seconds. Hello, you early morning clients who need to “grab and go” on your way over to the studio for your class or session! This recipe, due to the eggs, packs a punch of protein which we all know to be an essential ingredient of your fitness routine at Pilates of Charleston. Protein sustains your energy and helps build muscle, which we need when taking a HIIT class or a Circuit class or any Group Reformer class here at Pilates of Charleston. Egg muffins also pack in a healthy dose of veggies…have fun with it…try throwing some kale in for a boost of antioxidants or spinach for extra iron. The options are limitless!

Ingredients:

12 whole eggs
1 -2 cups of veggies of your choice. (Kale, Spinach, broccoli, onions, mushrooms.)
1/2 Tsp sea salt
1/4 Tsp garlic powder
1/4 Tsp pepper
1/2 cup of feta or mozerella cheese. (optional)

Directions:

Preheat oven to 250 degrees.
Beat the eggs in a bowl, stir in Veggies, salt, garlic powder, pepper and cheese.
Spoon by 1/3 cups into coated or lined muffin bin
Bake about 20 minutes or until eggs are set.

Don’t forget: Make plenty so that you can have 1 for every member of your family for each day of the week! That’s breakfast and snack time sorted!

Happy Egg Muffin day!

Your Instructors at Pilates of Charleston.

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