While getting ready for work this morning, I realized I wanted NEEDED eggs for breakfast. I was already crunched for time, and considered passing on my fav B#1, but then it dawned on me. EGGINS.
“Eggins” are baked eggs that I cook up in a muffin tin. Get it? Egg + Muffin = Eggin 😉 (bear with me… it is Monday after all).
I had 9 eggs in the fridge, so I decided to go with 2 whole eggs and 7 egg whites. I mixed these up with S&P, Frank’s Red Hot, and a splash of water, and then evenly distributed them into 6 regular size muffin tins. I also threw 2 cups of broccoli into a pan that I had sprayed down with cooking spray. I seasoned the broccoli with some S&P, then threw everything into the oven at 350 degrees for 25 minutes while I continued getting ready for work.
2 breakfasts in < 5 minutes prep. Bada bing, bada boom 🙂
I had 1/2 of the above ingredients at work today with some ketchup, of course:
Stats: 171 calories, 12g carbs, 5g fat, 21g protein, 2g fiber
Blueberry Chobani + Strawberries:
Mixed into a fruity frenzy:
Stats: 163 calories, 26 g carbs, 0g fat, 14g protein, 2g fiber
Now we get to the salad debacle. Yesterday, I went to my sister’s for a cookout and brought a huge salad. There was a ton leftover, which meant lunch for today 😀
Sad story: the lettuce in the salad was EXTREMELY wilty and soggy this morning. If there’s one thing I can’t stand, it’s soggy lettuce (and olives–not that there were any olives involved in this story but I just want to make sure we are clear 👿 ).
Wilty and yucky:
I’m not one to waste food, so I decided to perform a salad extraction. In preparation for this procedure, I brought a bag of lettuce from the fridge at home.
Piece by piece I sifted through the salad pulling out any of the soggy pieces.
Icky on the left, crispy on the right:
So fresh and so crisp, crisp:
I also had a Jennie O Turkey Sausage on the side with some mustard:
I may or may not have spent some time playing in the paint program over lunch…