Creating a good breakfast (which tastes good and is also nutritious) can be a challenge. We find we are often short on time for making breakfast during the week, but we don't want to settle for a quick carb-laden bowl of cereal. That won't keep you full until lunch and it certainly doesn't support a healthy and active lifestyle.
Finding nutritious, protein-packed breakfasts can be hard. Luckily, we have found a great recipe that can be made ahead of time, lasts in the fridge for the week and is delicious. It will keep you full until lunch and will give you enough protein to support muscle-building and a healthy metabolism.
You often hear that breakfast is the most important meal of the day. This is very true! Haven't you had days when you don't eat, or quickly fill up on some simple carbs, so that by 10 am your stomach is growling? A great way to stay full is to make sure that you consume adequate protein with your breakfast, to stay full longer. Protein can come in many sources, including nuts (or nut butter), eggs, lean meats, or even protein powder.
We often will make a batch of oatmeal and add some cinnamon, nut butter and protein powder to it. However, we would get bored eating the same thing week after week, so we were excited to find this great recipe that can be made ahead of time and can quickly be heated in the microwave each morning.
This recipe is on the Men's Health website and comes from Jen Comas Keck, a well-known fitness role model (check out her blog at http://www.jencomaskeck.com/). This recipe is easy to make, packed with protein, and tastes terrific.
Bacon Wrapped California Omelet Bites
4 whole eggs
12 egg whites
2 cups diced cooked chicken
12 slices bacon
1/2 red pepper, chopped
1/2 green pepper, chopped
2 cups chopped fresh spinach
1 avocado, cubed (optional)
Salt and pepper
Nonstick cooking spray
How to make it:
1. Preheat the oven to 350°F.
2. Cook the bacon in a pan over medium heat only until it's cooked through, but not crispy, about 5 minutes
3. Spray a muffin tin with non-stick cooking spray and place one piece of the bacon in each tin, wrapping it around the outer edges.
4. In a medium bowl, scramble the whole eggs along with the egg whites. Add a dash of salt and pepper. Add the chopped red and green peppers, spinach, and diced chicken. Combine thoroughly and then pour the mixture into each of the muffin tins lined with bacon. (Tip: A soup ladle will transfer the mixture without spilling.)
5. Bake until the eggs are fluffy and slightly browned on top, 30 to 35 minutes,
6. Top with diced avocado and eat or refrigerate. Makes 12 omelet bites.
We have made this recipe twice now and have totally loved it each time! We generally double the recipe, so that both of us will have enough for the week. We substituted cooked turkey bacon and have also been using lean ground chicken in the recipe. You can probably use any lean meat (or veggies) that you want - feel free to customize it to your taste.
Do you have any great breakfast ideas to share? Let us know!
-Tannys & Alex
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