Getting in a healthy breakfast on the week days can sometimes be hard. I often eat at work and what this usually means is CARBS. Toast, Bagels, Croissants.... Now I will never ever be anti carb but I do agree with the breadth of research that suggests starting your day with protein is really the way to kick things into gear. So then comes the question how can I make a protein breakfast accessible and fast on week day mornings where I don't want to go in my kitchen except to maybe grab something out of the fridge? I know a lot of people will do shakes, I'll often do Greek yogurt with a little granola but what if I want something warm? I now have a great solution! Baked ahead of time Sunday night and stored in the fridge for the week to be re-heated once I arrive at work these egg "muffins" pack great protein flavor and even some green vitamins from the kale! And at 100 calories a piece you can't beat 'em.
6 Large Eggs
1/3 Cup Fresh Ricotta Cheese
1/4 Cup lowfat Milk
3- 6 Cloves Roasted Garlic roughly chopped (depending on your taste)
2 oz Cubed Pancetta or Bacon
2 Cups hand torn Kale
(Makes 9 "Muffins")
Preheat oven to 340* F
In a Saute Pan Over Medium Heat Crisp pancetta or bacon cubes (10 - 12 minutes)
Once the egg mixture has been whisked smooth add cooled pancetta. Transfer the mixture to an easy to pour glass measuring cup in two parts.
These are great served warm right out of the oven for a brunch buffet or if you plan to save them to eat at work throughout the week make sure they cool fully on the counter top before transferring them to a plastic ziplock and refrigerating. A few stuck a little when I was removing them from the pan so make sure the cups are sprayed well with the olive oil or cooking spray and use a knife around the edges to help loosen them.
Microwave on high for 45 seconds to reheat!