Happy Friday all!! As promised, I wanted to share our egg poppers recipe. These are a lifesaver for a protein filled snack!!! Not sure we would be surviving without them!! I don't have the macro breakdown, as we just make sure we have about the right protein for our body and goals, along with veggies for a snack. Now that I'm breastfeeding, I add a rice cake in there too :)
4 dozen eggs (yes, that's right!!! This is enough for Jimmy and I for the week) 1/2 whole eggs and 1/2 egg whites
1 package of chopped mushroom
1 chopped jalepeno
1/2 cup chopped of onions
1/2 cup chopped tomatoes
1 tsp garlic pepper
Preheat oven to 350. Prior to using the veggies, I soak them in water and some of this cleaner. I use this food chopper to cut up all the veggies. It is so quick, and hubby doesn't cry when he chops up the onions ;) I first chop up the mushroom and onions, and sautee them in a little bit of oil (EVOO, extra virgin coconut oil, or avocado oil). While that's sauteeing chop up the jalepeno and tomatoes. Yes, it takes a while to crack 4 dozen eggs, but think about how much time you will save this whole week!!! Whisk the eggs, add the garlic pepper, and all veggies. Fill the sprayed muffin tin about 3/4 full. Bake for 25-30 minutes.
For servings, I have one popper and hubby has 2. Little K can put a whole egg popper back too!! Yes, it's kid approved. More on that next blog post!!
I would love to hear what you thought of this recipe, or if you enjoyed it!! Comment below, or comment on social media!!