Egg In My Face...

One of the biggest keys to my success this week has been meal preparation. As a busy, working Mom of two, not having to think (read: stress) about what we're eating for each meal has helped me tremendously.

I've also been sure to eat breakfast within one hour of waking to help fire up my metabolism for the day.

I thought I'd share with you one of my go-to breakfasts:

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Broccoli & Turkey Egg Cups:

Ingredients:
4 cups broccoli florets**
8 oz lean ground turkey, cooked
1 3/4 cup egg whites (about 8)
1 tsp olive oil
salt and fresh pepper
cooking spray

Directions:
Preheat oven to 350°. Steam broccoli with a little water for about 6-7 minutes.
When broccoli is cooked, crumble into smaller pieces and add ground turkey, olive oil, salt and pepper. Mix well.

Spray a standard size non-stick cupcake tin with cooking spray (I use grapeseed or olive oil in a mister) and spoon broccoli mixture evenly into 9 tins.

In a medium bowl, beat egg whites, salt and pepper. Pour into the greased tins over broccoli/turkey mixture until a little more than 3/4 full. Bake in the oven until cooked, about 20 minutes. Serve immediately. Cover and store leftovers in the refrigerator to enjoy during the week!

SERVING SIZE: 2 Muffins

**You can also substitute whatever veggies you may have on hand. We've done diced bell peppers, onions and shredded zucchini too. (Just make sure you squeeze out your veggie mixture as well as you can before spooning it into the muffin tins if it seems watery.)

xoxo -Kara
#livebetter #givebetter