Egg Muffins

Two facts:

1) Most fat people don't eat breakfast, ironically. This leads to muscle loss (catabolism), subsequent metabolism damage, and bingeing later in the day. And that leads to bad sex with the lights off.

2) Taking in a big ol' hunk of protein in the morning puts a halt to any nighttime catabolism and keeps you satiated and in control when your fat, Jenny Craig reject co-workers bring in doughnuts.

So, how do you get a fast, convenient breakfast without hitting the drive-thru? With your muffin pan.

The idea here is to make up a batch of what I call "egg muffins" the night before. This will give you two or three days worth of breakfast. Now, these aren't really muffins; they're a mixture of eggs, vegetables, and cheeses, making this sort of a handheld omelet or frittata.

Cool, huh? Let's make some!

Ingredients

4 omega-3 enriched whole eggs
4 ounces (1 cup) shredded fat-free mozzarella cheese
1 cup skim milk or Calorie Countdown milk
1/4 cup low-fat feta cheese, crumbled
Grated Parmesan cheese
1 tablespoon basil
1 garlic clove (minced) or dash of garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Pam cooking spray
1 avocado (diced) and a handful of sun-dried tomatoes

Instructions

1. Preheat oven to 375 degrees.

2. Spray a nonstick muffin pan with Pam. In a bowl, whisk together the eggs, milk, garlic, basil, salt, and pepper. Pour a little of this into the bottom of each muffin tin. 

3. Add avocado, tomatoes, mozzarella, and feta. On top of this, add the rest of the egg mixture. 

4. Top with a heavy sprinkle of Parmesan cheese.

5. Bake for 40 to 50 minutes uncovered. Let cool for at least 10 minutes, then masticate at will.

Options

• Any veggie works here. Try steaming some frozen chopped spinach in one of those handy microwave steaming bags. Squeeze it dry, then add a little to each muffin tin.

• Add meat. Try lightly browning turkey sausage or turkey bacon, then crumbling it and tossing it into the egg mixture before placing in the oven. Awesome.