I’m so so glad you all got just as much of a kick out of yesterday’s pancake post as I did! I guess I’ve reached the point where my pumpkin consumption is starting to make me delirious!
Darn! ‘Cause I was really hoping for that tan! 😉
I hope you all had a fantastic weekend FULL of pumpkin lovin’, some fun and exciting activities, and of course, a little R&R!
While I handled the pumpkin lovin’ and the R&R rather well this weekend, (Can I get a heck yeah for 10 hours of sleep on Friday AND Saturday…all on my own?! No pills or sleepy teas or anything…oh yeah!), the festivities were lacking. It seems our lovely 80 degree weather has decided to abandon us rather abruptly this season as it hasn’t gotten over 55 degrees in over a week!
I did manage to go out with some friends from work on Saturday night and had a delicious dinner of chicken tacos and grilled veggies from our local Mexican restaurant (sorry, no pics as I didn’t want to be “that girl”). I’m just proud of myself for showing some restraint with the free basket of chips and salsa instead of face-planting in it like I use to. Lol!
Yesterday was spent lounging around the house for the good part of the day (you know, before the bad part where I had to get ready for work…boo!), but believe it or not, I was pretty productive for a person who stayed in her pj’s all day!
Pretty productive at some “marvelous” meal prepping!
Be sure to head on over to Healthy Diva Eats and see what other marvelous things are being linked up this Monday! And as always, thanks Katie, for hosting!
I normally have the hardest time finding the motivation to prep any of my meals ahead of time. Which is why most of what I eat ends up being a random bowl
(or “bug” as Sarah so geniusly coined) of whatever I grab from the fridge in my I’m-about-to-chew-my-arm-off-need-food-right-now state.
But I’ll admit, lunch and dinner?…they aren’t really my problem.
(Or whatever you call that meal I eat after I get off work, before I face plant into my pillow while everyone else is getting their day started). Sometimes I have the energy to whip up something brilliant, but most of the time I just want to cram something in my mouth and hit the hay!
So I set to work on a recipe that would solve that problem…
AND give me a chance to break in the new whisk! 😉
Cheesy, eggy VICTORY!
Southwestern Cheesy Egg Cups
Prep Time: 10-15 minutes
Cook Time: 25-30 minutes
Keywords: bake breakfast low-carb high protein sugar-free eggs egg whites
Ingredients (Serves 4)
- 4 large eggs
- 6 large egg whites
- 1/4 cup milk
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 cup diced tomato
- 1/4 cup chopped fresh cilantro
- 1 1/2 tablespoon of your favorite salt-free Mexican blend (I used Mrs. Dash)
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 4 oz shredded/crumbled cheese
1. Preheat oven to 350 and coat a regular-sized muffin pan with cooking spray.
2. In a large bowl, whisk eggs, egg whites, and milk.
3. Add veggies and spices and stir well.
4. Transfer mixture to muffin pan, filling each cup 3/4 full.
5. Top cups with cheese.
6. Bake for 25-30 minutes or until edges start to brown.*
7. Allow to cool completely before removing from pan.
8. Serve warm or at room temperature topped with your favorite salsa.
*Note: The cups will naturally rise during baking, but will “deflate” (like a souffle) after you take them out of the oven…which creates a nice little “nest” for salsa or other toppings!
Nutrition facts for one serving (3 egg cups):
Fat content will differ depending on the cheese you decide to go with. I used my
roasted garlic cheese curds…which I will now refer to as “nuggets” since it sounds more appealing! 😉
Certainly not the most photogenic breakfast, but I’m pretty sure you’re tummy won’t care after you’ve had your first taste!
All packed up and ready for the workweek!
Although I really have no idea what I plan on doing with that grain mix, but I’m sure with some help from the shelf below, it shouldn’t be a problem…
It’s official, I AM the condiment QUEEN! 😀
Do you prep meals for the week?
What’s the weather been like where you live?