Tuesday, Jan. 19, 2021
Workout: Ice Age
Level 1= 3 sets Level 2= 5 sets Level 3=7 sets
- 10 Mountain Climbers
- 10 High knees
- 10 Mountain Climbers
- 10 High Knees
- 10 Butt Kicks
- 10 High Knees
- 10 Shoulder Taps
- 10 High Knees
- 10 Shoulder Taps
Meal: Breakfast Egg Muffins (3 Ways)
Ingredients
Egg Base
- 12 large eggs
- salt and pepper, to taste
Broccoli, Bacon & Cheddar
- 4 cups broccoli florets
- 3 slices bacon
- 1 cup grated cheddar cheese
- 1/4 cup chives, finely sliced
Italian Sausage, Kale & Parmesan
- 1/2 pound Italian sausage
- 1 shallot, finely diced
- 3 cup (packed) kale, roughly chopped
- 1 cup grated parmesan
Spinach, Tomato & Goat Cheese
- 24 grape tomatoes, halved
- 1 cup (packed) baby spinach
- 1 scallion, thinly sliced
- 6 ounces goat cheese
Instructions
Egg Base – Same For All Flavors
- Add the 12 eggs to a large 4-cup measuring cup and season with salt and pepper. Whisk the eggs until fluffy.
Broccoli, Bacon & Cheddar
- Slice the bacon into 1/2-inch thick pieces. Add to a saute pan over medium heat, stirring frequently and cook until crispy. Use a slotted spoon to remove the bacon to a paper towel.
- Fill a pot with 1-inch of water and bring it to a boil. Insert a steamer basket, then add the broccoli florets. Cover with a lid and cook for 5-6 minutes. Remove the steamer basket and broccoli, and let cool for a couple of minutes. Then dice the broccoli into small pieces.
- Fill the muffin tray about 1/2 full with pieces of broccoli, bacon, and cheddar cheese. Sprinkle with chives. Then fill with egg mixture about 90% full and bake at 350F for 20-25 minutes.
- Let the muffins cool slightly, then run a knife along the outer edge and remove each egg muffin. Enjoy immediately or store in the fridge or freezer.
Sausage, Kale & Parmesan
- Add the sausage to a saute pan on medium heat. Use a spatula to break up the sausage and cook it until it’s just browned.
- If there’s enough fat in the pan from the sausage, you might not need to add oil. But if the pan looks dry, add 1 tablespoon of olive oil. Add the shallot and kale to the pan and saute for 2 minutes, or until the kale has wilted. Then remove from the heat.
- Fill the muffin tray about 1/2 full with the sausage kale mixture. Sprinkle some parmesan cheese into each muffin cup. Then fill with egg mixture about 90% full and bake at 350F for 20-25 minutes.
- Let the muffins cool slightly, then run a knife along the outer edge and remove each egg muffin. Enjoy immediately or store in the fridge or freezer.
Spinach, Tomato & Goat Cheese
- Roughly chop the baby spinach. Then, add a small handful of spinach to each muffin cup.
- Add 4 grape tomatoes halves and a sprinkle of scallions and goat cheese. Then fill with egg mixture about 90% full and bake at 350F for 20-25 minutes.
- Let the muffins cool slightly, then run a knife along the outer edge and remove each egg muffin. Enjoy immediately or store in the fridge or freezer.