Italian egg muffins offer a protein-
packed punch for the on-the-go eating.
IT CAN BE DIFFICULT to juggle busy
mornings and healthy eating habits,
especially when you need fuel to get you
through a long day at the barn or horse
show. Try bypassing the prepackaged
breakfast bars and reach for your freezer
instead. These Italian-inspired “muffins”
will fill you up with long-lasting energy,
and you can make them in advance,
freeze and reheat in the microwave as
needed. Snack on them as-is or serve on
your favorite breakfast bread, such as an
English muffin, bagel or wrap.
1. Preheat oven to 350 degrees F. Grease a
2. Loosely layer the first four ingredients in order of
appearance, filling mu;n tins three-quarters full.
3. In separate bowl, beat eggs with salt and pepper
until well combined. Pour mixture over other
ingredients in mu;n cups, allowing egg to settle as you
fill. Egg mixture should just cover top of cheese.
4. Cook for 18 to 20 minutes or until firm in the
middle, checking with a knife or fork. Let cool, place
on parchment-lined baking sheet and freeze.
Once frozen, place in freezer-safe, air-tight
container until ready to serve.
5. When reheating in microwave, reduce
power setting or use defrost option to
reheat, which will reduce hardening or
rubbery texture around outer layers of
STEPHANIE STATON is a freelance writer
based in Kentucky.
■ 1 cup cooked, shredded chicken
■ 1/3 cup chopped sun-ripened tomatoes in olive oil
■ 1/4 cup chopped frozen spinach (thawed and
■ 1/4 cup grated Asiago cheese
■ 6 eggs
■ 1/8 tsp salt
■ 1/8 tsp pepper
EQUESTRIAN LIFESTYLE » BY STEPHANIE STATON