Hello there! Today I want to share a video that my sister shared with me.
Isn’t she wonderful? What an amazing woman. 100 days sounds like no big deal, but that takes dedication. Not only did she go to the gym for 100 days, but she recorded it as well. I could never do that. Our Sprint to May Challenge will last just a little over 100 days (105 for those counting). Think about that. What could you do in 100 days? Where could you be in 100 days? Visit giveit100.com for more videos of people doing all sorts of things for 100 days and be inspired. There’s so much to do and learn in this world. Go out there and give something or someone 100 days.
But before you go, check out my recipe (adapted from twopeasandtheirpod.com) for Egg Muffins! I took pictures and they’re terrible, as usual (you’ve been warned), but don’t let that deter you from making these. They are GOOD! Plus they’re low calorie and low carb! WOOT!
I decided to get creative in the kitchen. I was getting pretty tired of eating the same thing for breakfast (oatmeal and half a banana), so I decided to look up some recipes. I was in the mood for something involving eggs. Actually, I had an idea of what I wanted, I just needed a recipe. I came across twopeasandtheirpod.com and discovered their Egg Muffin Recipe. It was exactly what I was looking for! Unfortunately, I didn’t have the breakfast turkey sausage links that they used, but I did have other breakfast-friendly meats.
I basically followed their recipe except for the meats. I added turkey bacon and deli meat to mine. Oh, and I added minced onion because DUH! Here’s the recipe:
- 4 slices of turkey bacon
- 2 slices of turkey deli meat
- 5 egg whites
- 2 whole eggs
- 1/4 cup skim milk
- 1/4 cup fresh chopped spinach
- 1/4 cup shredded sharp Cheddar cheese
- 1/3 onion, minced
- salt and pepper to taste
1. Preheat the oven to 350° F. In a medium skillet, cook turkey bacon and deli meat on medium-high heat. Cook until turkey bacon and deli meat start to bubble. Finely chop both meats and set aside.
2. In a large mixing bowl, whisk together egg whites and eggs. Whisk the skim milk and season with salt and pepper to taste. Add the chopped spinach.
3. Grease a 6 cup muffin tray with cooking spray. Pour egg mixture evenly into the muffin cups.
4. Divide cheese and meat equally between each muffin cup.
5. Bake for 20 minutes or until the muffins are firm in the center. Remove from oven. Gently remove each muffin from tray. Best served warm.
- Servings: 3
- Serving Size: 2 muffins
- Calories: 156
- Fat: 7 g
- Cholesterol: 158 mg
- Sodium: 423 mg
- Potassium: 199 mg
- Carbohydrates: 2 g
- Dietary Fiber 0 g
- Sugars: 1 g
- Protein: 19 g
This recipe is very simple. It shouldn’t take more than 30 minutes from start to finish. The best part? You can refrigerate these for up to 4 days. Of course if you do that, make sure to let them cool completely before storing them. I had one already and it was DELICIOUS! It was surprisingly light and airy. Please make these! Beware, the total sodium in the cheese and meats is pretty high, so I’d advise to go easy on any additional salt.
I added this to MyFitnessPal (MFP) for anyone using it. It’ll take a few days for it to show up, but once it does, I’ll let you know. Well, sweethearts, that’s all I have for today. Enjoy the rest of your day. Thank you for spending a tiny bit of it with me. Oh, and if you make these, please let me know what you think!
Until next time,
*Nutritional value according to MyFitnessPal. Any change or substitution to the recipe will result in a change to these numbers. For specific details about the products I used, please contact me.