Day #20
Lookout! I just created a delicious recipe. (Chad is even
lovin’ it too!) OK- It’s for 12 servings…Say what? I know, but these are
awesome because you can freeze them and pop ‘em out and enjoy for a delicious
br-lun-ner (breakfast, lunch or dinner)!
EGG MUFFIN OMLETS
(No actual muffins were made or harmed while creating this recipe!)
12 Servings
12 Servings
Ingredients:
Pam
10 Egg Whites
5 Whole Eggs
Salt & Pepper (pinch of each)
Shredded Cheddar (12 TBSP)
Add-ins: Fresh Basil, Fresh Cilantro, Onions, Jalepenos, mushrooms, etc.
10 Egg Whites
5 Whole Eggs
Salt & Pepper (pinch of each)
Shredded Cheddar (12 TBSP)
Add-ins: Fresh Basil, Fresh Cilantro, Onions, Jalepenos, mushrooms, etc.
Heat oven to 350 Degrees. Beat the Egg whites, eggs and salt
and pepper until they are fully combined. Ladle the egg mixture evenly into a
muffin tin (12 spots) sprayed with Pam.
Throw-in your Add-ins. (A TBSP will do—make them all the same or all
different- it’s up to you!) Top each “muffin” with 1 TBSP of shredded cheddar. Bake for approx. 20 minutes.
Let cool approx. 5 minutes in tin, remove and cool
completely on wire rack. Store in a zip-lock bag in your freezer- (or keep some
in your fridge too- up to 5 days!) Heat and eat!
Nutrition Info:
Each Egg “Muffin”
Calories 78
Fat 4.4
Carbs 0.4
Protein 9
Fat 4.4
Carbs 0.4
Protein 9
I guess you could buy "egg-beaters" but I find it therapeutic to separate eggs. |
That's how I ladle! |
Nom, nom, nom!!! |
That's right....I'm fancy! I hope you enjoy them as much as I do! |
Name
|
Type
|
Quantity
|
Units
|
Calories
|
Cream,
|
Breakfast
|
1
|
Tablespoon
|
50
|
Egg Whites, Large, Ckd
|
Breakfast
|
2
|
Each
|
50
|
Egg, Hard Boiled, Whole, Large
|
Breakfast
|
1
|
Each
|
78
|
Cheese, Cheddar, Shredded
|
Breakfast
|
2
|
Tablespoons
|
57
|
Guacamole, Spicy
|
Breakfast
|
2
|
Tablespoons
|
54
|
Baby Spring Mix
|
Lunch
|
2
|
Cups
|
10
|
Beans, Green
|
Lunch
|
1
|
Cup
|
34
|
Balsamic Vinaigrette - Light
|
Lunch
|
2
|
Tablespoons
|
45
|
Chicken Fillets (Mesquite Grilled)
|
Lunch
|
5
|
Ounces
|
183
|
Cheese, Brie
|
Lunch
|
0.5
|
Ounce
|
50
|
Baby Spring Mix
|
Dinner
|
2
|
Cups
|
10
|
Balsamic Vinaigrette - Light
|
Dinner
|
2
|
Tablespoons
|
45
|
Chicken Fillets (Mesquite Grilled)
|
Dinner
|
5
|
Ounces
|
183
|
Nuts, Almonds, Slivered
|
Dinner
|
2
|
Tablespoons
|
90
|
Egg Muffin Omlet
|
Snacks
|
2 |
Each
|
156
|
Fit Frappe
|
Snacks
|
1
|
Scoop
|
60
|
Peanut Butter, Natural, Creamy
|
Snacks
|
1
|
Tablespoon
|
95
|
I had 1247 calories for the day and spent 30-minutes lifting
weights. I believe it’s called “2/4 to failure” however, I call it “slo-mo-2-fo”. For example, on a
bicep curl, you would count to two on the way up and lower your arm for the
count of 4 on the way down. Continue until you just can’t complete a full curl (failure).
It’s very effective. My arms aren’t working very well while I’m typing this
blog. (Just kidding—but if you see a typo, that’s why!) Try this type of workout and let me know what you
think!
Thanks for the recipe - I love things that you can make ahead of type & "grab 'n' go"! The work out sounds intense on your arms but I didn't notice any typos. ;-)
ReplyDeleteMe too! It's good to have food options "ready to go"! The workout is somewhat instense! I guess I didn't clarify, but you would do that 2/4 to failure on each muscle group! So, like on quads and triceps and abs, etc. I hope you give it a try!
ReplyDelete-Trisha