Let’s start with a basic, easy whole30 recipe

As I have said before, I am eating about 90/10 whole30 right now. I am eating cheese occasionally, drinking some beer, a little wine, and some malt seltzers, and snacking here and there on tortilla chips….

However, I have kept my breakfast whole30 about 99% of the time by making stuff for the week, coconut milk in my coffee, and half an avocado most mornings.

I do this because I have come to realize how important breakfast is AND I feel so much better starting the day that way…and prepping this is super easy for both Wes and I to grab 2-3 in the AM, saving us money and getting us going.

I didn’t buy tons of stuff at Aldi today since the holidays and travel are coming, so I went with basics tonight.

I did buy a pack of prosciutto (for $2.99) and it is 6 pieces I cut in half to make 12 cups. Line that in a muffin tin. Mine is from Pampered Chef and is the bomb…also good for brownies (not whole30, but made for friends and my 3 and 5 year old). Preheat oven to 350°.

Next I cooked half a red onion, chopped; 4-5 sliced baby bella mushrooms; 10-12 quartered cherry tomatoes; 2 cups fresh spinach, chopped up in about 1 T avocado oil and added some S&P, granulated garlic, and dash of fish sauce or lemon juice for unami!

Mixed that with 9 eggs…I have found that 9 makes a good dozen muffins…if you want to make 2 dozen muffins, I would double my ingredients and add another 9 eggs (and buy another pack of prosciutto, of course).

You can also add other veggies (chopped peppers, chopped broccoli or cauliflower, sliced brussel sprouts, sun dried tomatoes…but this was what I had. Poured that into the muffin tin and put in the oven for about 30 minutes or so.

Bake, let cool, and store in a plastic container and then you can grab some in the AM and reheat for about 30 seconds in a microwave and get your day moving!

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