When you are always on the go, it is important to carry healthy snacks with you to keep your blood sugar levels even and your energy levels up.
How many of you have found yourselves at a fast-food joint wolfing down a burger because you’ve been without food all day and have reached a point where you will eat anything – only to regret it five minutes later? Or have you found yourself heading into the gas station to buy a processed high-carb snack because it is the only thing available?
High-protein snacks are hard to find on road. But with a little bit of organization and planning, you can make these egg muffins in advance and take them with you. These make for the perfect-protein packed snack that contains all your essential amino acids and fat-soluble vitamins. And you can eat them any time of the day.
Who doesn’t love breakfast for dinner? Or lunch? Or a snack?
High-Protein Egg Muffin On-the-Go Recipe
These make for the perfect-protein packed snack that contains all your essential amino acids and fat-soluble vitamins.
- 4 eggs
- 4 egg whites
- 1/2 cup organic unsweetened Greek yogurt or almond milk
- 1 cup chopped mushrooms
- 1 cup mix of chopped zucchini and chopped spinach
- 1/2 cup chopped onion
Preheat oven to 385 degrees Fahrenheit.
Add onion to a pan coated with coconut oil and cook on medium heat until softened.
Add mushrooms, zucchini, and salt and pepper to taste. Cook until softened.
Meanwhile, combine eggs, egg whites, and yogurt/almond milk in a bowl and beat thoroughly.
Add your cooked vegetables to your egg mixture.
Pour into muffin trays two-thirds of the way to allow for room to rise.
Bake for 20 minutes.
This recipe is compliant on Lifestyle if you choose to use unsweetened yogurt and Performance if you choose almond milk.