A few years ago, I got on the Whole30 bandwagon and I loved it! I lost a considerable amount of weight, felt energized, and really started to feel the changes that come through eliminating grains, dairy, legumes, and all the other things that can sometimes be inflammation culprits in our bodies. This blog post isn’t about Whole30. However, if you’re interested, I do have a couple of articles I wrote on my experience with that way of eating as well as my experience breastfeeding while doing Whole30.
That reminds me, my youngest is now 3 months old and this pregnancy weight isn’t going anywhere. Despite what the masses say, many women do not lose weight while breastfeeding and instead hold onto it. Looks like it’s time for me to get back on the Whole30 train again. But alas, I deemed January my free trial month! I will start to get serious on my New Year’s weight loss resolution in February when my free trial expires. At that point, I will start my 30 day all intensive, no excuses, Whole30.
Since my free trial month is near expiration, I am starting to find my Whole30 recipes. I remembered this crowd pleaser and breakfast favorite, my “Whole30 Omelet Muffins.” This is one of the easiest things on earth to make, it’s loaded with healthy fats, good amounts of protein, and at least a full salad worth of veggies plus some.
My recent method for success is using silicone muffin cups. Because they are completely non-stick and dishwasher safe, these muffin omelettes turn out beautifully! If you don’t have a set, no worries – you can just grease a muffin pan with some coconut oil (keeping it Whole30 compliant here, so don’t dare use butter). Other than that, the ingredients are things you should have in your fridge, and you can swap veggies or meats as well.
Whole30 Omelet Muffins
- 8 eggs
- 8 ounces of cooked ham crumbled (sausage links cut up small also work great)
- 1 c diced bell pepper (I think red is prettiest, but green pepper works just as well)
- 1 c diced onion (I have used red onions, yellow onions, chives, and green onions – all are good)
- ¼ t salt
- ⅛ t ground black pepper
- 2 T water
Preheat oven to 350 degrees.
Set 12 silicone muffin holders onto a baking sheet
Beat eggs together in large mixing bowl.
Mix ham, bell pepper, onion, salt, black pepper, and water into the eggs.
Pour egg mixture into muffin cups.
Bake until muffins are set in the middle – about 20 mins.