Friday, January 27, 2012

New Years Resolutions: Breakfast Cupcakes

This past week has been somewhat crazy with end of the quarter shenanigans, meetings, plays, dinners and preparing to go out of town, so I needed this week's cupcakes to be easy and practical.  I was able to come up with something that was definitely both. 

One of the biggest struggles I have when I'm trying to eat healthy is breakfast.  In an ideal world I would be able to get up, read the paper (or blogs on my iPad), watch the news and enjoy a healthy breakfast before heading out to start the day.  The reality?  My mornings normally involve me either a) getting dressed and heading to the gym before my eyes even open fully and then heading to work or b) I am rushing around trying to get everything done and ready without tripping over the dog or cats and ignoring their screams for food.  So really, a quiet breakfast isn't going to happen!
Finished "cupcake"


Many years ago I discovered Hungry Girl's Egg Mugs, and a variety of them kind of became my breakfast staple.  I tend to use a bowl that is shallow so it creates a perfectly formed egg patty to slide between a bagel thin.  And I use a wide variety of different ingredients depending on my mood.    But when you go to the gym before work, that's not really a "portable" breakfast.  So i was looking for some kind of filling alternative.  

And that's the inspiration for my breakfast cupcake.  It was actually REALLY easy to make (took about 10 minutes) and they are great portable breakfasts!  You can just heat it up in the microwave for 30 seconds and enjoy!   Whats great is that it has carbohydrates and TONS of protein to really kick start your metabolism.    And you can really pick and choose what to include. 


If i was to make them again, I think I would cut the biscuits in half.  There was just too much biscuit and not enough egg.  Just by doing this (and increasing the amount of eggs and veggies) the points value goes down to just 2 Points Plus per "cupcake".  To me, this is kinda perfect as I can grab one before I work out to give me a little more energy.


I definitely think these will be a staple in my house in the future!  Oh and Ketchup makes a great "icing".


Recipes

Breakfast Cupcakes
Makes 10- 4 Points Plus/cupcake
love my new measuring cup/scale
  • 1 package of refrigerated biscuits (10 count) { Not "grands" or "jumbo"}
  • 1-1/2 cup Egg Beaters (or other egg substitute)
  • 1/4 cup chopped peppers
  • 1/4 cup chopped onions
  • 5 oz Deli style turkey breast, chopped into bite size pieces {really you can use any deli meat.  I think it'd be delicious with roast beef}
  • 2oz 2% shredded cheese {I used mozzarella since I had also made lasagna rolls that night.  But any cheese would work}
  • Pam or other canola oil spray
  1. Preheat the oven  to 350
  2. Spray a muffin tin with Pam so that each tin is COMPLETELY coated (otherwise it will stick)
  3. press one biscuit into each tin so that the bottom is completely coated.
  4. In a liquid measuring cup, mix egg beaters with the veggies.
  5. Pour half of the egg beater mixture over the biscuits trying to spread it evenly throughout the 10 "cupcakes". 
  6. Put about .5 oz of the turkey meat on each cupcake
  7. Top with remaining egg beater mixture
  8. Sprinkle with cheese.
  9. Bake for 20 minutes or until the eggs are no longer runny.  They WILL expand (puff) and may run over so I would put the tray on a cookie sheet. 
  10. When they are done, let them stand for 10 minutes before removing from the tray
  11. You can either enjoy them fresh or refrigerate them in a Ziploc until you are ready to enjoy! When enjoying them later, microwave for 30 seconds to warm up. 
(The 2 point version would be to use 5 biscuits cut in half and use 2 cups of egg beaters.  Everything else would remain the same). 
 

2 comments:

  1. ok, that sounds good! how many points are they with the current recipe? and are you doing points plus?

    ReplyDelete
  2. Dude. Measuring cup and scale? Awesome.

    ReplyDelete