Or, "portable eggs " (which sounds a lot better.)
For an on-the-go protein, I've started making "yellow hockey pucks."
- Heat oven to 350degrees.
- Lightly oil a 12-cup muffin tin.
- in the blender put 16oz of eggbeaters, plus four egg whites (or add a yolk or two if you wish)
- add a dash of salt. Blend.
- in the bottom of each muffin cup, put a spoonfull of:
- canned chopped green chilis, or
- minced green onion, or
- sauted white onion or mixed veggies, or
- whatever you want, or
- Fill each muffin cup (probably to the brim) with egg mixture
- Bake for about 35 minutes.
- Take out, and cool on racks.
These are interesting to watch cooking: at about 20 minutes they look like cups of liquid egg. At about 30 minutes they've puffed up like a souffle. They will deflate as soon as they cool.
They keep well in the fridge for a week, so I make two pans on the weekend (24 hockey pucks) and have 6-8 proteins available for the week.
So there you have yellow protein hockey pucks. I eat 3 for a protein, sometimes 4. This is definitely an on-the-go protein, paired with a carb muffin.