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
- nothing
- 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.
Bon appetit!
3 comments:
Wow, these look great! And a nice change from the microwaved egg whites at work! Thanks for the suggestion!
These were awesome MJ! Tried them on Sunday and just like you said, easy to eat on the go! Thanks!
~ Elizabeth (KSGirl) :)
Hey MJ! Check out this recipe! Perfect portion size, too, made in muffin tin:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1599643
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