Tuesday, March 29, 2016

Transformation Tuesday - A Breakfast Meal-Prep for NON-Preppers

I'm a little surprised by how many people say "Oh, is that the one with all the meal prep?" when I tell them that my success was had with 21 Day Fix.

And it can be! Many people have a lot of success doing it that way! Perhaps if I were working that is more along the lines of what I would be doing. BUT ...



I love variety. I love spontaneity. And I like to have the freedom to change my mind.

However, last week I came up with something that would be a really helpful recipe for any prepper to add to their list. I'm not even sure what to call them, but they were SO easy, and they are even easier to heat up for Tim's breakfasts.


He started doing Hammer & Chisel with me this week, so I wanted to be able to send him off to work with a hot, high protein breakfast in his belly instead of a waffle.

What you will need:
Muffin tins OR silicon cupcake liners (I NEED MORE OF THESE! They are SO HELPFUL, especially with this recipe)
A large mixing bowl (I can hear all my fellow Fixers wincing at that)
A whisk or fork
A dozen eggs
Unflavored, unsweeted almond milk
Seasonings
Fresh veggies (I used three stoplight bell peppers, grape tomatoes, and spinach to add up to about 8 cups)
Preheated oven to 350

How to prep:
1. Crack open all those eggs into your mixing bowl. (Mine were duck eggs so if you use chicken eggs it probably won't make as big of a batch).
2. Whisk in your seasonings (I used dehydrated onions, garlic powder, and Mrs. Dash Southwest Chipotle)
3. Whisk in about 1/4 a cup of the almond milk (spread over the servings I don't count this in my containers)
4. Chop up your veggies pretty small (if you are using something like onion I would suggest pre-cooking it)
5. Whisk in your veggies
6. If using muffin tins, spritz with olive oil (I love my Misto for this!). I didn't use anything on my silicon baking cups.
7. I used 1/3 cup of my mixture ... it will rise some (at least, it did with duck eggs). Mine made 18 this time.
8. Bake in the preheated oven until no longer runny and lightly browned.
9. After cooling, remove from cups/tins (mine stuck fairly badly in the tins) and freeze (I lined them up flat in a single layer in gallon size Ziplock freezer bags).

How to eat:
While Tim is in the shower after his workout, I pop two on a plate and defrost them for a couple of minutes. You and your microwave may have to work this out.
Then I "chop" them up with a fork, sprinkle on some cheese (if desired) and put some tortillas on the side of the plate. Then I heat it for about 30 more second to melt the cheese and warm the tortillas.

He comes out ready for work to hot breakfast tacos served up with salsa! I feel like the wife of the year!

The eggs themselves I count as 1 red and 1 green. Then count the things you serve with it (1/2 blue of cheese, 1 yellow for two corn tortillas, etc).

I like that they are "prepped" but that the serving options are pretty well endless. Instead of breakfast tacos, make them spicy eggs benedict by serving on a whole grain English muffin topped with healthy hollandaise from Autumn's cookbook, Fixate. The possibilities are endless. As are the ingredients ... I think I may ask Tim to make me some turkey bacon to add to it next time (I always burn the bacon - ALWAYS).

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