Health Benefits of Eggs
- Rich in Omega 3 fatty acids (anti-inflammatory)
- Full of vitamins: A, E, D, K, B6 and B12 (great source of energy)
- Great source of folic acid (nourish your hair and nails)
- Complete Protein
- Contains minerals like copper manganese and selenium (boosts overall health, and supports proper thyroid function)
- Healthy Cholesterol (get those good numbers UP)
As you can see eggs are nutritionally dense, but they are also a perfect EGGSAMPLE of a whole food. (I couldn’t resist.)
It is whole.
It is in the form the chicken gave it to us. It’s not fractured or processed in any way. Back in the 80-‘s90’s, the yolks started to get a bad rap, and everything was about egg whites only. The problem with that is your body is designed to process and digest whole foods. When you just eat the white, your system says, “Ok…. that’s part of it, but where is the rest? Bring on the yolk!”
When the yolk doesn’t come, your body starts sending out warning signals, creating free radicals… and free radicals lead to inflammation, auto-immune and other serious illness. This is why eating lots of antioxidant rich foods, like berries and greens… They fight and reduce free radicals system wide.
But here is the other side of things: We are seeing more and more allergies and sensitivities to eggs. It’s such a rip! Here you have this most delicious and nutritious whole food, but yet they can be difficult to digest for some. Typically egg allergies appear in the form eczema patches, other skin issues even runny noses.
How do you know if eggs are Friend or Foe?
Allergy testing in the most scientific way to determine if you are sensitive to eggs, but you can also do it yourself:
Eliminate eggs for 6 weeks to a 3 months (the longer you eliminate them, the better your results will be) and watch and notice what happens. Do things improve? Do you feel better? Did your symptoms reduce?
You may not notice the inflammation created by the eggs in your body, until you add them back into your diet.
Be mindful. Tune into your body when you eat. Notice how you feel.
Once you know, you can make choices. For example: I have an egg sensitivity. My eczema flares up usually in the spring, when I’m eating too many eggs and not taking care of myself. So I back off the eggs, even eliminate them for a while and nourish other sources of inflammation; often caused yeast over growth. I also treat the eczema topically with coconut oil lavender and take pro-biotics. Once the season changes and things have quieted down, I can usually go back to eating eggs. If it’s not a severe allergy, it doesn’t have to be all or nothing. There can be shades of gray.
Ok, so you have decided that eggs are in fact your friend and you wanna make some yummy omelet muffins…
There are lots of choices. Which ones should you buy?
Short answer: You get what you pay for. Read the labels. Look for pasture raised and organic. There are lots of buzz words out there, “cage free” “free range” “organic” but these words don’t mean much, as this doesn’t guarantee that the chicken has ever seen the light of day. Chickens need to be outside, foraging, eating bugs, doing their thing, not stressed out crammed on top of each other in a factory.
The BEST solution: Raise your own chickens or find a local egg dealer. They may not be 100% organic, but they aren’t fed anti-biotics and artificial growth hormones; and they live OUTSIDE, happy and truly FREE.
Remember: You are what you eat!
| Servings | Prep Time |
| 12 Muffins | 20 Minutes |
| Cook Time |
| 18-20 Minutes |
|
|
|
|
Super fast, yummy and even make ahead and freeze breakfast option. You can use any of your favorite omelet add-ins, spinach, asparagus, broccoli, onion, peppers, and feel free to vary up the cheese (but choose local and/or raw for optimal digestion).
|
- 1 Dozen Happy, Pasture Raised Eggs
- 1 Pound Crumbled Nitrate Free Bacon
- 5-6 Stalks Organic Kale
- 1/2 Cup Chopped Leek
- 1/2 Cup Shredded Raw Cheddar
- 1 Tablespoon Coconut oil to grease muffin tin
- Salt and Pepper to taste
- Slice leek, and saute in butter.
- Chop kale and add to leeks. Stir and continue to saute until soft. Season with salt and pepper to taste.
- Pre-heat oven to 350
- Grease muffin tin, or use liners.
- Divide crumbled bacon, and sauted leek and kale combo among the 12 muffins.
- Whisk 12 eggs in large bowl (works best in a mixing bowl with pour spout).
- Pour eggs over top of bacon and kale, filling each tin 3/4 of the way full.
- Top with crumbled cheese and stir with the tip of a knife (I use a chop stick) to mix cheese in a bit.
- Bake at 350 for 18-20 minutes.
- Enjoy and don't forget to chew each bite 20 times. #nourishyourself
I want to share something important...