protein bombs is not a sexy name for a breakfast food—but that’s fitting because these little gems aren’t going to win a local beauty pageant. however, protein bomb is what they are called because that is exactly what they are. papa fritz and i recently started the p90x program and are really enjoying it. we’ve completed the first 30 days and have decided to incorporate the nutritional plan into the next 30 days to see if it has an impact on our results. they recommend a high protein (lean, of course) diet for the intensive exercise regimen, and so i developed these portable protein bombs for weekday breakfasts.
the adjustment to the program has been challenging. more than anything, time management has become our primary focus. we have chosen to work out in the evenings after fritz goes to bed, because that works best for our schedules. that means that we need to eat dinner with him at 6:30, which in turn means that it can’t take more than 30 minutes to prepare. add to that the requirements of this nutritional plan, and we are left with limited options. i’ve opted to do a lot of prep for our meals on sunday, which frees up time late at night when we should be getting into bed. it’s working so far, but i’ll keep you posted…
- 10 egg whites + 3 whole eggs
- 1/2 pound turkey bacon (or regular bacon)
- 1 pint baby bella mushrooms, sliced
- 4 oz. baby spinach leaves
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- salt and pepper
- non-stick spray
preheat your oven to 350 degrees and use nonstick spray to coat the insides of a muffin tin. set aside.
using a bowl or a large measuring cup with a spout, whisk the egg whites and eggs together and set aside.
heat a medium pan over medium high heat and add the olive oil. toss in the sliced mushrooms, salt and pepper (to taste) and stir for a few minutes until they begin to soften. once this happens add the garlic and continue stirring for a few more minutes. begin adding the spinach by handfuls until all wilts, then remove from the pan to a bowl.
return the pan to the heat and wipe out any liquid that remains from the vegetables. cook the turkey bacon in batches until browned and then cut into chunks.
evenly distribute the turkey bacon and vegetables into the muffin tins and then carefully pour the eggs into each cup. (you will need to use a fork or your finger to move the filling around so that the eggs penetrate all the way to the bottom of the muffin tin.)
pop into the oven and cook for 20 minutes, or until the eggs are set. wrap individually and keep refrigerated. when ready to eat, pop in the microwave for 30-35 seconds. enjoy!
notes: there is no cheese in this because the dairy intake on the p90x nutritional plan is a little restrictive (not very, but enough that i was unable to put cheese in these). you could add cheese to this very easily, and i’d recommend either a nice feta or a sharp cheddar. i have not tried, but i suspect that these would freeze very nicely, just thaw in the fridge overnight for breakfast and then heat according to the recipe above.