Sometimes you want a hearty Breakfast that you can eat on the go or throw in your bag to take to school or work. Usually the most portable of breakfast ideas are carb and sugar loaded. These tasty breakfast egg muffins are a great alternative and can be made in advance! You decide what meat, cheese and vegetables you want to put it in making the combination possibilities endless. And since you make a bunch in advance you have ready to go breakfast options all week.
I love these. They are filling and so much healthier than your muffins, Bagels, donuts, and whatever else you grab with your morning coffee.
Ingredients (pick any/all/others), these are just ideas: Spring onion as required Chopped tomatoes as required Onion as required Cheese as required Green chillies You can add ham, bacon or other lean meats, spinach, ricotta cheese, bell peppers, and lots more as per your taste.
eggs 6 beaten with 2 tbsp milk, black pepper to taste
Instructions -Preheat oven at 375f -Grease your muffin tin -Add vegetables of your choice along with cheese (if you choose), pour beaten egg mixture on it. -Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set. -Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. The Egg Muffins can be reheated in the microwave.
Love those things...so simple...put in whatever you wish and "just add eggs" LOL
The lasagna muffins are made with a wonton skin, pressed in to the pan...then I add my ricotta mix, top with a bit of mozzarella and Tomato sauce, and bake off... yum!
I lost over 160# - according to my surgeon far exceeding the typical for a high BMI sleever.
Here is what happened - I started at 308 (BMI over 50) and like most people did pretty rapid weight loss initially. I was very compliant - exercise, tried to follow eating rules etc. Once I got under about 190#, my weight loss crawled to a halt. I had to do a serious "reset" to get to my goal of 158 - which took about 14 months from my surgery date. I had to do low carb, high intensity exercise - basically I "dieted" with the sleeve as my helper. Intially, the sleeve did more of the work, but as time goes on, it shifts to being alot more about YOU. I currently weigh in the 140s and have a "normal" BMI of around 23ish.
I don't mean to be discouraging or negative, but with over 300# to lose, realize that it will require alot of focus and effort as your body will just sorta get comfy somewhere along the way and your losses will stop and you will need to really focus on diet and exercise... i mean get a bit hardcore, to make it to goal.
