P90X2 Breakfast Muffin Cups To Go
*I always double this recipe and make half vegetarian and half with meat. Then I have enough left to freeze individually and heat up on busy mornings.
1 cup cooked instant rice
1/4 c low fat shredded cheese
nonstick cooking spray
3 Tbsp low fat milk
2 Tbsp diced green chili or jalapeno
2 Tbsp finely chopped onion
1/4 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp sea salt
1/4 tsp pepper
1 cup browned ground chicken, turkey or extra lean ground beef ( I use turkey)
Preheat oven to 400
In a large bowl combine 1 c cooked rice, half of the cheese and 1 egg (beaten)
Lightly coat six cup muffin tin cups with cooking spray
press one sixth of the mixture into the bottom and sides of each muffin cup
Bake at 400 for 5-8 minutes, or until lightly browned
Remove pan from oven and set aside.
In a small bowl whisk together remaining 2 eggs and milk.
Add chilis, onion, cumin, garlic powder, salt, pepper and remaining half of cheese to bowl and mix thoroughly; add ground turkey (or whatever) to each muffin cup, and then pour one sixth of the egg mixture over that. It sounds complicated, it’s not.
Return to oven and bake 15-20 more minutes, or until set.
Nutrition Info: Per 2 muffin cups
388 mg sodium
The vegetarian ones would have fewer calories and fat and all that. I don’t know the exact nutrition info for the vegetarian version but you could figure it if you’d like. I don’t even normally like eggs that much but these are to die for. Plus if you throw in some jalapeno you could spice it up a little. And I imagine if I ever get bored I can throw in peppers or mushrooms or any kind of veggie right? I freeze everything! LOL because my family eats so weird I like to have individual sized cups with ready to go portions. My half vegetarian half carnivore family is hard to keep happy. I am absolutely LOVING the P90X2 nutrition guide! I love all the spices and flavors.