BLOG NUTRITION, FOOD
October 30, 2013
A Super-Fast & Healthy Weekday Breakfast
Home cooked eggs/egg whites for breakfast on a weekday can be less than practical. They're great options for protein, but can be time consuming when cooked on a stovetop.
So what's the quick fix? Bring out your muffin tin, and prepare yourself to use it in a new way... for breakfast egg muffins!
Egg muffins are great for a few reasons:
1. Lean protein
2. Easy variety (Try a different combination of ingredients each week to keep it interesting!)
3. Left-over friendly (Use leftover protein from dinner if you'd like)
4. Adaptable to many stages
5. Batch-cooked, frozen or refrigerated & microwave-friendly (Cook 6 muffins or more at one time!)
Sample egg white muffin combinations:
Stage 1: Whole egg & egg whites, or all egg whites. Alone, or with ground turkey, chicken, lean steak, shrimp, crab (or whatever leftover lean protein you have handy)
Stage 2: The above + diced onions, tomatoes, bell peppers, wilted spinach, etc.
Stage 3: The above + low-fat cheese in place of some of the eggs or meat
Stage 7: The above, wrapped in a whole-grain tortilla, sandwich thin or english muffin
Who doesn't love a quick, healthy and versatile breakfast option like the egg/ egg white muffins? I like adding salsa or hot sauce to mine for a zesty kick. Happy cooking!