Eggs On The Go!

This is a trick many use nowadays to make a healthy, high-protein breakfast that can be prepared ahead of time so it can be consumed when we're busy and on-the-go!

Eggs on the go - sprayed with pam and the fresh veggies are in the tins ready for the eggs to be poured onto them

Eggs on the go - sprayed with pam and the fresh veggies are in the tins ready for the eggs to be poured onto them

I have to admit, I am not the genius that came up with this freak'n AWESOME idea!! But who cares, right? One day as I was searching the internet to find easy portable breakfast ideas, I stumbled on a recipe that involves making mini omelettes in controlled size muffin tins - genius!

So I took the idea and decided to make it "diet & weight loss" friendly. Really, I wanted to be low in Weight Watchers points (because that is what I was on) and easy enough so it doesn't take me 5 hours to make! That's the way I like my recipes: easy, quick and limited to a reasonable number of super healthy ingredients. Of course, my goal is always to make sure that whatever I make is low in fat and sugar (if not completely fat & sugar free), dairy free, gluten free, AND high in protein! So here's the recipe I came up with:

Eggs on the go - prepping the egg mixture and the chopped ingredients in the background

Eggs on the go - prepping the egg mixture and the chopped ingredients in the background

Ingredients 

  • 6 eggs
  • 1 cup egg whites
  • 1 cup baby spinach
  • 3 extra lean turkey bacon strips - chopped into small pieces (cooked with PAM) - can replace with extra lean cooked ground turkey (make sure you add lots of thyme to that so it can remove the "stinkiness" of ground turkey)
  • 1/2 onion - sliced and chopped into small pieces
  • 1 cup of mushrooms - chopped into small piece
  • 1 small red pepper - sliced and chopped into small pieces
  • salt and pepper to taste
  • PAM cooking spray

Method

  1. Spray 24 muffin tins with PAM cooking spray
  2. In a large bowl, whisk together eggs, egg white and salt & pepper
  3. In a separate bowl, mix the rest of the ingredients together - except for the turkey bacon
  4. Place the dry ingredients in the tins (see image above)
  5. Pour the egg mixture equally in greased muffin tins (it may not make exactly 24 muffins..that's OK. Next time you can adjust the recipe to make more of the batter to fill up 24 tins)
  6. Top with pieces of the chopped turkey
  7. Put in a preheated oven set to 350 degrees for 25-45 minutes (depends on your oven) until the mixture is set properly.
  8. NOTE: the tins need to be well greased prior to  pouring the mixture in them because a batter that has that much eggs and no flour or grains, tends to stick to the tins quite a bit. Ideally, you would use silicone muffin tins because it is a much better option for this recipe. 
  9. Let cool on the counter for 10 minutes or so, then remove with the aid of a dull knife or the back of a spoon
  10. Put in pairs in Ziploc bags and store in the fridge for later consumption (yes, you should put 2 at a time together because one is just too small of a portion for breakfast!).
  11. When ready to eat, put on a toasted English muffin and enjoy with your coffee, or eat on its own if you're in a bit of rush (like I usually am!).

*Weight Watchers Smart Points: 1 SP per 2 muffins & 4 SP for one with a "lite" English muffin

Eggs-on-the-go served on low calorie English Muffins (4 Weight Watchers Smart Points as shown here)

Eggs-on-the-go served on low calorie English Muffins (4 Weight Watchers Smart Points as shown here)

*Weight Watchers Smart Points: 1SP per 2 muffins