Good Morning! Happy Labor Day! Tomorrow morning marks the beginning of my life becoming EXTREMELY hectic. Tomorrow is our first official day of preseason. For those of you who have never been a college athlete, let me give you a little taste:
- Strength and conditioning (usually about an hour and a half)
- Individual workouts (usually about an hour)
- Pick up (usually about an hour and a half)
- Miscellaneous preseason informational meetings
Strength and conditioning begins bright and early at around 6 a.m. Sometimes all four end up in one day. Not to mention class fit in somewhere in between. Needless to say, I will be a little more pressed for time beginning Tuesday morning.
Not to worry, a little planning will keep me on track nutritionally. Starting with the most important meal of the day: breakfast.
I still need something protein packed and delicious. If I can make that portable and ready-to-go by 6 a.m every morning I am good to go!
Here’s how I do it:
Denver Egg Muffins
12 eggs, beaten
Bell pepper, chopped
Salt and pepper to taste
1. Preheat oven to 375 degrees.
2. Grease a muffin pan and set aside.
3. Fill each cup with small amounts of pepper, onion, and ham. Cover with cheese if desired.
4. Fill each cup half way up with beaten eggs. Do not overfill. Muffins will rise considerably.
5. Bake for 25-30 minutes until muffins are lightly browned.
These little beauties can be stored over a week in the fridge or frozen for longer. I have not tried them cold, but I’m sure they are doable. If you would like to make them paleo-friendly, omit the cheese. They are perfect for pre-workout fuel. Give them a try!