Happy St. Patty’s Day: Green Egg “Muffin” Recipe

Posted on March 17, 2014

I have come to the realization that every major holiday (and holiday’s I’d never heard of – apparently tomorrow March 18th is “national oatmeal cookie day” – who knew!) is cause for new blog posts. It doesn’t seem acceptable in the blogging world to let a holiday pass without acknowledgment. Call it peer pressure, but I couldn’t let today go by without a little Saint Patty’s Day themed post! So here it is, my ‘something green’ Green Egg “Muffins” coincidentally I’ve been trying to eat more protein lately so I whipped these up! Green and full of protein. Score. It is such an easy grab & go breakfast. I like to pop ’em in the microwave for a min or two and I’m good to go! Happy Saint Patricks Day!!

Green Egg “Muffins”

Ingredients:
4 eggs (I did 2 whole and 2 just whites)
1 cup chopped kale or spinach
1/4 cup grated zucchini
1/4 cup diced bell peppers and onions
black pepper (to taste)
1/8 -1/4 cup goat cheese (optional)

Method:
1⃣ Spray muffin tin with canola or EVO
2⃣ Pour mixture filling each cup to the brim
3⃣ Bake at 350 F for 25-30 mins or until golden brown around the edges
4⃣ Store in refrigerator in air right container, should stay fresh for 5-7 days.Enjoy!

How much protein do you try to get in every day?

Engrid

Engrid Latina is a personal trainer and strength coach (CSCS) out of Greenville, SC. She trains general population clients and athletes both in-person and online. Engrid's personal history with an eating disorder and exercise addition has helped develop a training model that invites a deep appreciation and resect of the body. Additionally her experiences with chronic pain due to trauma, give her immense compassion for her clients and an ability to hold space for others. Engrid's degree in Biology, her love of life-long learning, and passion to understand human movement allow her to excel as a trainer. Her intention is to create an environment of safety with every single client, so that they may move and feel better.