Start your day with the right nutrients, specifically chosen to support the changes of perimenopause. These gluten-free egg muffins are more than just a snack: they're a true hormonal ally.
Thanks to the combination of ground flax seeds, rich in lignans, and spinach, these muffins help naturally regulate hormonal fluctuations while supporting your nervous system. Red bell pepper provides a massive dose of antioxidants for radiant skin, while the egg proteins ensure lasting satiety to prevent mid-morning cravings. A quick recipe, adaptable with feta or fresh goat cheese (if you're not lactose intolerant), perfect for busy mornings or a lunch on the go.
Ingredients
Preparation
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Preheat your oven to 180°C. Lightly grease your muffin tins (or use silicone molds for easy removal).
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Cut the pepper into very small dice. If you have time, sauté them for 5 minutes in a pan with a drizzle of olive oil to soften them.
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In a bowl, beat the eggs as if making an omelet. Add the ground flax seeds, salt, pepper, and spices. Mix well.
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Distribute the diced peppers, chopped spinach, and cheese in the bottom of each mold. Pour the egg mixture over them, filling the molds about three-quarters full.
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Bake for 15 to 20 minutes. The muffins should be well risen and golden brown on top.
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Storage tips
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In the fridge: They can be kept for 3 to 4 days in an airtight container.
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In the freezer: You can freeze them individually. Simply microwave them for 1 minute or bake them in the oven for 5 minutes for a quick morning.
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Note
Flax seeds contain soluble fiber that helps regulate cholesterol (which tends to rise during menopause) and stabilize blood sugar to prevent fatigue. Remember to grind them well!
