First edition of Sunday Set Ups is for the most important meal of the day. Never again say you don’t have time for eggs for breakfast if you bake up a big bunch of these vegetable-filled egg muffins to have throughout the week!
In consulting, we often find ourselves using jargon-y phrases such as “what will set up [insert client name] up for success during their [insert meeting, performance review, presentation, etc]?” As much as we cringe using these consulting terms in real life, I really couldn’t think of using a better phrase when it comes to preparing lots of healthy, nourishing food on Sunday to have on hand throughout the week. What can you make in bulk on Sunday to set your self up for success throughout your working week so you don’t find yourself grabbing options for meals that you really would prefer not to be eating?
So I’m starting a series called Sunday Set Ups, where I will provide a versatile, healthy recipe that can be doubled and tripled on Sunday so you can fuel your body and know what’s going into your food throughout the entire week. I have to be honest, it was my previous weekend in DC that inspired this idea. All of my wonderful friends said that they wished they had more time during the week to cook. Hoping this provides some inspiration to whip out those pans on Sunday instead!
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Y’all know me by now - I’d rather have breakfast like a king, lunch like an average person, and dinner like a pauper. Not sure if that made any sense. Pretty much, breakfast is my favorite meal of the day and I’d rather eat a ton at breakfast! These egg “muffins” are super portable, heat up beautifully, and are filled with healthy fats and protein from the eggs and lots of veggies. For this recipe – you need lots of chopped up spinach, onions, and mushrooms, and a dollop of pre-made pesto. Mix it up with your eggs and then pour into muffin tins and bake at 350 degrees F.
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Generally each egg cup will be at ~100 calories, so I will have three to start the day. Or you can have two and some fruit - another great option (aim for 300 calories at breakfast!) Portion these out into tupperware or foil/plastic bags to grab-and-go throughout the week. You can then zap them in your microwave at work, or heat them up before you head out. They could certainly be eaten cold, but I can’t vouch for how tasty/pleasant that sounds!
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Now THAT is how you set up your breakfast for success throughout the week. Also highly recommend having coffee with these too to REALLY get you going (although while we’re on the subject of consulting, I would advise straying away from the typical consultant Monday morning quad-shot latte order).
I can also attest to how great they defrost, as when I came back from my month of travels I had extras of these in my freezer. I woke up in the AM, heated three up and had a delicious, warm, and oh-so-easy breakfast to start off the day. Setting myself up for breakfast success, even months out.
- 10 large organic, free-range eggs
- 2 cups spinach, finely chopped
- ¾ cup mushroom, chopped
- ½ onion, diced
- 3 tbsp pesto (store bought or homemade)
- Olive oil cooking spray
- Salt & Pepper
- Preheat oven to 350 degrees F
- Crack your eggs into a large mixing bowl
- Mix in your onions, spinach, and mushrooms
- Stir in your pesto evenly
- Take your muffin tin, and coat lightly with olive oil to prevent sticking
- Pour in the egg mixture into each muffin cup, filling each almost to the top
- Bake for 10 minutes
- Remove from oven and let cool
- Eat immediately or put in tupperware or foil/plastic bags in the fridge or freezer to store!
Thanks for stopping by! 
