Quick breakfast on the go

I’ve been feeling like a giant whale lately.  Yes, I know I’m pregnant, but being pregnant cannot be used as an excuse to grow to the size I am right now.  At the rate I’m going, my baby is going to be 80 lbs by the time she’s born.

A while ago, Cliff and I tried the South Beach diet.  Cliff lost a bunch of weight, and I only lost a few pounds.  But what I liked about it was that I felt good.  Being on that diet made me realize how bloated I feel all the time that I’ve become numb to it.  I think carbs or sugar were the culprit of how bloated I felt.  Anyway, I decided to go back on the diet again, not so much to lose a bunch of weight, but just to improve how I feel.

For breakfast, I need something I can grab quickly in the morning, and be able to eat it at work while I get my day started.  It needs to be filling and taste good, otherwise I will be left unsatisfied and then end up eating junk food.

So I consulted a few recipes, and came up with this little baked egg muffins.  The great thing is, you spend 20 minutes making these on a Sunday night, then you can keep them in the fridge for the week.  In the morning, I take 2 of them to work, microwave them for 1 minute, and I have a hot breakfast that is satisfying.  You can put in pretty much any veggies or meats ingredients you like.  This is my version that I like.  I wish I had some ground flaxseed on hand to add to these too.

Ingredients

  • 10 large eggs
  • 1 Jalapeno pepper, seeds removed, finely chopped
  • 4 stalks of green onion, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 1 cup of lean turkey ham, chopped
  • 1/2 cup low fat feta cheese, crumbled
  • 3/4 cup low fat cheddar cheese, shredded
  • Salt and pepper to taste

Method

  1. Preheat oven to 375F.
  2. Line 12-muffin pan with liner paper.
  3. Put all ingredients in a large bowl  and mix well together.  You can adjust the seasoning however way you like.
  4. Pour the batter into the muffin cups up to about 2/3 full.
  5. Bake for 30 minutes.
  6. Let the muffins cool on the counter completely, then put them in a tupperware container to store in the fridge.
  7. In the morning, nuke 2 muffins in the microwave for 60 seconds and serve.

The picture above shows that I baked them in the little ceramic brulee cups, but that’s only because I had a bit of extra batter left that won’t fit in the muffin tins.  Most of mine were actually in the muffin tins.

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