A lovely surprise for my birthday… down 1Kg. Now to maintain it over the weekend.
I am posting earlier than normal as tonight I have a fundraiser function which means I will be very late home and won’t get a chance to blog otherwise. I have planned ahead though. I don’t remember where I found this recipe and who I owe the credit to for sharing it. The recipe is for Dukan Egg Muffins. I made a batch of 6 of these delightful egg muffins this morning as I want to keep on track and know that I won’t have a chance to go home to eat dinner so I have these with me for when the hunger pangs kick in tonight. I plan to stick to the Dukan plan, I would dearly love to break into the 57′s next week.
Dukan Egg Muffins (Makes 12 muffins)
15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins. You can use less egg yolks and more egg white if you prefer.)
1-2 tsp. your favourite seasoning – I used Chilli powder
1-2 cups grated low fat cheese : I omitted this but I put in some broccoli pieces
Optional, but highly recommended, 3 green onions diced small.
Optional: chopped veggies such as broccoli, red pepper, zucchini, mushrooms, etc.
Optional: diced bacon, lean ham, or salmon
Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.
In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients.
Break eggs into large measuring bowl with pour spout, add Seasoning, and beat well. (I used to add a bit of milk, but lately I like the way they turn out without it.)
Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork.
Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Muffins will keep more than a week in the refrigerator without freezing. Egg muffins can be frozen and reheated, but I like them best when they’re just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.
PLEASE NOTE: This recipe was shared by a lovely person but I have lost the link to the original person. If I come across the original person I will come back and give credit.
Breakfast: omlette with oat bran and 750ml Water
Morning tea: Egg muffin & 750mL water
Lunch: 2 x tea eggs (just the whites) and egg muffin
Dinner: 2 x tea eggs (just the whites) and egg muffin