[VIDEO]: Let me eggsplain...

Eggs are my greatest love (don't tell my fiance). So creamy, dreamy, and nutrition-packed. They are my go-to when I'm starving, haven't got time to make a huge meal from scratch, and want good nutrition in my belly ASAP. Breakfast for dinner, anyone?

About a decade ago, egg whites were all the rage. People associated high cholesterol with egg yolks, and anywhere I went it was egg-white beaters this, egg-white omeletes that. The yolks were made out to be the villain. Yes, someone with dangerously high cholesterol should watch their yolk intake, but that's not most people.

I later learned about the powerhouse nutrients that live in the yolk. And now I'm here to dispel all those myths you may have about eggs. Check it out in this week's episode of Michelle's Monday Minute, and then snag my easy recipe for Herby Egg Muffins below the video. Enjoy and share!

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Herby Egg Muffins
Yield: 12 muffins

Ingredients:
1 dozen pasture-raised eggs
1 large head of swiss chard
handful dill, chopped
handful parsley leaves, chopped
1/2 c. caramelized onions
salt/pepper to taste

Directions:

  1. Preheat oven to 350*
  2. Slice greens into thin strips, and lightly saute over medium heat for 3-5 mins. until just wilted.
  3. While greens are cooking, whisk eggs in a large bowl (helpful if it has a spout), and grease muffin tray with coconut or olive oil. 
  4. When greens are just wilted, turn off heat and stir in fresh herbs and caramelized onions.
  5. Use tongs to transfer a small portion of green mixture to each muffin portion (about 3-4 tbsp. each, depending on how "green" you like it). Then carefully pour egg mixture on top until evenly distributed among all 12 muffins.
  6. Bake for 20-25 mins until egg is just set (do the "jiggle" test). Eggs will continue to set once you take them out and let rest for 5-10 mins. Transfer to a plate to fully cool.
  7. Enjoy warm, room temp, or seal leftovers in an air-tight container in the fridge for up to 3 days (and reheat at 350* for 10 mins).

Notes:

  • This recipe will work with pretty much any vegetable combo. It's a great way to use leftover cooked veggies, or any combination that tickles your fancy. Get creative!
  • Don't have caramelized onions handy? All good. Start by sauteeing your onions on low heat until they soften, about 10 minutes, then continue with steps #2 onward.