The last two weeks have been insanely chilly for our area. It's actually dipped into the high 50's a time or two. I know, go ahead and laugh. But since it's normally in the 80's and 90's my blood is about as thin as water, I think. The frigid climate has left me with the urge to prepare for winter hibernation. (ha, ha!) Deadly winter foods suddenly jumped into my shopping cart. Delicious homemade soups and stews, muffins, dinner rolls, etc. have made their way into my life. Carbs, carbs, carbs. Then it was time to do my weekly weigh-in. That +5 was infuriating. So of course I trudged back to the grocery store tonight to stock my house with all the things I should be eating, even though I don't always feel like it. After a sad plod around *only* the outside of the grocery store, I have everything I need for the week... including 15 different veggies.
The cornerstone of a healthy lifestyle is preparation...so, I prepared my week's breakfast. If I see (aka smell) another hard boiled egg I think I will vomit, so I decided on egg muffins from Kalyn's Kitchen. They were assembled and in the oven in 15 minutes, and need 30 minutes to bake. They look good and smell good, so hopefully they won't disappoint in the morning. I've got 6 days worth of breakfast premade. Yay me.
Egg Muffins
6 eggs (Yes, I use organic, cage-free eggs. Use whatever you want)
1 c. + 2 tbsp egg whites (Organic valley is my go-to.)
8 oz pkg of diced ham (I used Cumberland Gap)
1/2 cup shredded fat-free cheddar cheese (Kraft)
1 bell pepper
2 bunches of scallions
salt, pepper, paprika, & garlic
Finely dice the veggies and set aside. Toss the ham and cheese together with a fork, then add about 1/2 tsp salt, a few dashes of pepper, and a hearty dash of smoked paprika. Stir until well combined. In yet another bowl (I know, dirty dishes galore) beat the eggs and egg whites together.
Place 12 "metal" muffin liners in a muffin pan and spray with nonstick spray. I "layered" these muffins: ham and cheese as the first layer, veggies next, and then poured the egg on top. The tins were about 3/4 full. Bake at 375 for 30 minutes. Cool at least 20 minutes before refrigerating.
Nutrition Facts: 1 muffin = 80 calories, 3 g fat, 2 g carbs, 10 g protein, 1 g sugar
