Breakfast is the EASIEST way to start your day off wrong! Wake up, rush out the door and grab/buy the nearest easiest thing. So how do you stop the cycle? Easy. PREP HEALTHY GRAB AND GO FOODS. And no, breakfast bars are not a good option.

Here are 3 Easy Breakfast Prep Options…

Baked Egg Muffins

The perfect snack to enjoy guilt-free…. Each muffin is packed with protein that will fuel your day and support muscle growth. Make a bunch of these and save them in the fridge for snacks-on-the-go.
Servings: 6

Here’s what you need…

6 omega-3, organic, free range eggs
1/2 red bell pepper, finely chopped
1/8 cup of organic shredded cheese
sprinkle of salt and pepper
Preheat oven to 350 degrees F.
Line muffin tins with paper liners or grease lightly.
Mix up the eggs, add bell pepper, cheese and seasonings. Fill 6 muffin tins.
Bake for 20-22 minutes, or until the egg is fully set.
Nutritional Analysis: One muffin equals: 89 calories, 6g fat, 120mg sodium, 1g carbohydrate, .16g fiber, and 7.5g protein.

Breakfast Birds Nest

Here’s what you need…

4 large, round tomatoes
1 teaspoon olive oil
1 clove garlic, minced
1 small onion, finely chopped
3 slices organic, nitrate-free turkey bacon, chopped
dash of dried oregano, plus more for garnish
optional dash of salt (added salt is not in nutritional analysis)
dash of pepper
4 organic, omega-3, free range eggs
Preheat oven to 400 degrees F.
Wash tomatoes, slice off the tops and scoop out the insides. Place tomatoes on a pan, and bake for 5 minutes.
In a skillet, heat the oil over medium heat. Add garlic. Add onion. Add chopped bacon. Saute for 5 minutes, until mostly cooked. Add the spices and mix well.
Turn oven to broil.
Fill each tomato with the bacon mixture, leaving about 1/2 inch of space at the top of each tomato. Crack an egg into each tomato then sprinkle with oregano. Place in the oven under broiler for 5 minutes. Remove from oven once the top has set, and you’ll have perfectly done over easy eggs.
For well done eggs: change oven temperature back to 400 degrees F, and continue to bake for an additional 10 minutes.
Nutritional Analysis: One serving equals: 98 calories, 5g fat, 162mg sodium, 3g carbohydrate, .6g fiber, and 9g protein.

Baked Avocado and Egg

Here’s what you need…

1 organic avocado, halved with pit removed
1 egg
salt, pepper, and your favorite seasoning – I used Fajita Seasoning
Preheat the oven to 425 degrees F. Flip each avocado side over and slice off enough of the rounded skin so that it can sit flat when the fleshy side is up.
Place the avocadoes, fleshy side up, in a baking pan. Crack some salt into each hole. Whisk the egg in a bowl, divide it between the avocado holes.
Sprinkle with salt, pepper and the seasoning of your choice.
Bake for 16-18 minutes, until the egg has fully set. Eat with a spoon and enjoy!
Nutritional Analysis: One serving equals: 176 calories, 15g fat, 35mg sodium, 8g carbohydrate, 8g fiber, and 6g protein