MEAL PREP SUNDAY. I read an article “20 foods every woman over 40 should eat!” and eggs where high on the list. They contain vitamin D, which is essential for bone health and disease prevention, choline for improved liver function, and protein for preserving muscles. That inspired me to prepare these egg muffins for my breakfast this week. I just whipped them up and don’t have an actual recipe for it. I sautéed some veggies, added six eggs and egg white from four eggs and mixed it all together in a bowl. Then I poured about 1/3 cup in each muffin cup and baked it for 18 minutes in the oven at 375 F. And voilà, they turned out great! What’s in your fridge this week?