high protein recipes

Egg Bites: I Thought I Was Spontaneous

AmandaLeave a comment

“I’m definitely the more spontaneous of the two of us,” I said to my coworkers about my husband and I. “You literally eat the same egg bites at the same time every single day” was the response. Coworkers: cheaper than therapy… Ha!

And they were right. Every two weeks I make a batch of egg bites to take for my work breakfast that occurs at promptly 09:00… Is that a bad thing? Clearly I have no qualms about it. It’s the perfect breakfast: freezer friendly, prepared in 30 minutes, microwaves in 2 minutes and can be eaten quickly at my desk. No decisions, just grab and go. Sometimes I make baked oatmeal muffins to go with them, but they’re pretty perfect on their own.

So, if you want an easy breakfast idea, here ya go!

I’ve made these in a variety of flavors, but they always include: 12 eggs, 4oz cheese, and 2/3 cup cottage cheese. The easiest kind have half a package of the Jimmy Dean Turkey Crumbles. And voila, my predictable and fail safe Egg Bites.

Egg Bites (6 servings)

  • 4oz Cheese (pre shredded or not)
  • 2/3 cup Cottage Cheese
  • 12 eggs
  • 1-2 tsp Salt
  • Garlic Powder
  • Onion Powder
  • Paprika
  • White or Black Pepper
  • Meat and/or veggies of choice*

If using block cheese, either hand grate or use attachment for food processor. Change blade to regular blade and add to processor the eggs, cottage cheese, and other mix-ins as desired. Mix on low until combined. Pour into 12 muffin pan, bake at 350* for 25 mins. (You may need to bake longer, since my oven bakes hot)

Remove from oven and let cool. Place in freezer bag and freeze if desired. Serving size is 2.

*My favorite combinations so far:

Turkey Crumbles and Butternut Squash with Rosemary

Turkey Crumbles and Broccoli

Canadian Bacon with 1/4ish tsp Mustard Powder

Turkey Crumbles and Simply Potato Hashbrowns

Basically anything you want can be made into egg bites!

If you prefer egg whites, I’ve reduced the eggs to 8 or 10 and added liquid egg whites to the level in my food processor it would usually be. They don’t fluff up quite as well, but they’re still tasty.

Let me know what you think!

xo, Amanda

My Latest Obsession: Honey Mustard Tuna Salad

AmandaLeave a comment

It all started with a tuna packet: StarKist’s Tuna Creations Whole Grain Dijon Mustard Tuna Salad. I love those little packets, and one bite into this one, I was hooked. And after a couple of those I started thinking, what about honey mustard tuna salad?

So, I did what one does when faced with a question in the 21st Century: I started to Google. Bam: Ambitious Kitchen’s Honey Mustard Apple Tuna Salad !

Y’all, when I tell you I’ve taken this to work three weeks in a row. I literally can’t wait to make more, and I am giddy when I think about lunch. Now, I did tweak the recipe, so of course I’ll share with you 🙂

1 can SkipJack Tuna

1/4 cup Yogurt (plain or Greek)

1 Tablespoon Dijon Mustard

1 Tablespoon Honey (just make sure it’s equal amount to the mustard)

1/2 Tablespoon Mayo

Splash or two Lemon Juice

Salt, to taste

White Pepper, to taste

Garlic Powder, a couple of shakes

Small apple

Mix the wet ingredients together. Chop the apple into tiny pieces, peel on. Place tuna, dressing and apples in a bowl, mix it up and, voila!

I did omit the cranberries because I’m not a fan of chewy bits and much prefer crunch. I usually double the recipe to take for my two days of work with some Ritz Chips. This is also a pretty wet tuna salad. If you prefer it less “soupy”, reduce the dressing.

Any kind of tuna will do, but I like SkipJack from Trader Joe’s as it has 22g of protein and the least amount of mercury. This particular one was recommended my primary care provider. I did buy a can of the Skipjack Tuna from Kroger today and it has 27 grams of protein per can.

Try it out and let me know what you think!

xo, Amanda