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The beginning of each year renews my desire to get organized: to plan ahead; to send birthday cards on time; to organize my sewing desk and the boxes in the basement; to actually fold, iron, and put away the laundry the same day I wash it; to keep up with my email and pay my bills early (well, maybe not early, but at least on time); to be one of those people who "have it together."
So why is it, the first week of January, I am striving to get organized, AGAIN??
I may never be one of those "together" people, but I'll keep trying.
In the spirit of planning ahead, today I made a batch of breakfast "muffins." These keep well in the fridge and can even be frozen. They heat up quickly in the microwave and are the perfect high protein, low calorie breakfast-on-the-go. Eat them plain, pop them on a thin bun or english muffin, or smother them in salsa. (I don't recommend the smothering in salsa option if you eat breakfast in the car...)
What you'll need:
1 cup veggie chop
1 16 oz carton egg beaters or egg whites
1/2 cup shredded cheddar cheese
salt and pepper
What you'll do:
Spray muffin tins with cooking spray. Spoon a heaping tablespoon of veggie chop into each one. Add a pinch of cheese to each one. Then fill muffin tin just shy of full with egg beaters or egg whites. I didn't quite use the whole carton, but almost. Lightly salt and pepper each one and bake at 325 for about 20-22 minutes or until done. (I baked mine in the toaster oven. In a full-sized oven, they make bake a little faster.) They will puff up but then deflate a little as they cool, so I filled the tins almost to the top. Allow to cool for a few minutes then remove from tin. Place in sealed container or package portions of 2 into small zip lock bags. Makes 6 servings. --You could add ham, bacon bits, or whatever else sounds good to you!
Nutrition info: 1 serving (2 muffins), about 90 calories, 10 g protein, 2.7 g carbs, 3.2 g fat
