I eat a lot of eggs. A lot. And, I mean the entire egg. I usually eat six a day, but if I eat more I cut back on some of the yolks.
However, I bake my eggs. It's simple, and tasty when right of the stove. They're okay cold, too. However, even if they are just "okay" cold, they pack easily and I can take them to work. They also do well when traveling for bodybuilding shows.
I started doing this because I don't have time in the morning to cook fresh eggs before work. Instead, I cook a dozen at a time in a medium muffin sized pan, and place them in the refrigerator after they've cooled for storing.
How to make baked eggs
Preheat the oven on 375*. Preheat a medium muffin size tin in the oven, also. When hot, remove the muffin tin and spray it with a non-stick spray.
Crack open an egg, and drop into a compartment. Fill all the compartments. Pop the yolks. If you don't pop the yolks they'll cook just the same as a hard boiled egg.
Bake the eggs for 15 to 20 minutes until the eggs are baked to your taste. I like my eggs cooked all the way through so mine cook for nearly 20 minutes.
Make your own egg muffins
These eggs are perfect to make your own "Egg McMuffins." Granted, McDonalds is making a healthier version of the Egg McMuffin, but for anyone who has an aversion to McDonalds this is the easiest way to make your own.
Just add a 1/4 slice of cheese to each egg, as well as one serving of Canadian bacon. Add cheese to the eggs while they're still in the muffin tin so they melt. If you don't like Canadian bacon, use steak, bacon or a sausage patty. *** Choose wisely.
Place your eggs, meat and cheese onto a toasted English muffin for an awesome breakfast sandwich.
Macronutrients based on www.myfitnesspal.com
Copyright ©2011 CPT Lisa M. White. All rights reserved.