Workout: Ice Age/Meal: Breakfast Egg Muffins (3 Ways)

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.