Wed Aug 8, 2018

Clean and Jerk OT90 3-3-3-2-2-2-1-1-1 Build from 60%

5 rounds, for reps 1 Min at each station Row Assault Bike Double Under Rest

Egg muffins are the perfect make-ahead breakfast or snack and are loaded with veggies and protein. While I enjoy cooking, I don't love cleaning up after messy recipes. I have create a perfect formula to make egg muffins with the least possible dishes and overall mess! It involves pouring egg whites right into the muffin tin alongside your favorite veggies and add-ins!

There are three considerations when customizing your egg muffins.

1. Protein:

Decide if you want to use egg whites, whole eggs, or a combination of the two. I tend to choose egg whites as I prefer to add cheese to my recipe for fats! I also like that one container of egg whites is enough for the entire recipe and increases the total protein content of each muffin. I simply add the veggies to my muffin tin and pour one carton of egg whites stright from the carton into each muffin cup - this saves a bowl and skips the whisking step. I know, I am the queen of lazy!

  • Egg white version = one 500g carton of egg whites

  • Egg whites + whole egg version = 1/2 carton of egg whites (about 1 cup) + 4 whole eggs

  • Whole egg version = 12 whole eggs

You can add additional protein to the recipe like lean sausage, ham, or bacon. I have made the recipe by chopping lean sausage and sauteing it alongside my veggies!

2. Veggies:

You can customize the flavour by adding the veggies of your choice. Chop your veggies into small pieces and saute them to remove excess water that would otherwise cause a "water-y" egg muffin. My favorite veggies include:

  • Spinach

  • Peppers

  • Mushrooms