Egg Poppers

Happy Friday all!!  As promised, I wanted to share our egg poppers recipe.  These are a lifesaver for a protein filled snack!!!  Not sure we would be surviving without them!!  I don't have the macro breakdown, as we just make sure we have about the right protein for our body and goals, along with veggies for a snack.  Now that I'm breastfeeding, I add a rice cake in there too :)

Ingredients:

4 dozen eggs (yes, that's right!!!  This is enough for Jimmy and I for the week) 1/2 whole eggs and 1/2 egg whites

1 package of chopped mushroom

1 chopped jalepeno

1/2 cup chopped of onions

1/2 cup chopped tomatoes

1 tsp garlic pepper

Directions:

Preheat oven to 350.  Prior to using the veggies, I soak them in water and some of this cleaner.  I use this food chopper to cut up all the veggies.  It is so quick, and hubby doesn't cry when he chops up the onions ;)  I first chop up the mushroom and onions, and sautee them in a little bit of oil (EVOO, extra virgin coconut oil, or avocado oil).  While that's sauteeing chop up the jalepeno and tomatoes.  Yes, it takes a while to crack 4 dozen eggs, but think about how much time you will save this whole week!!!  Whisk the eggs, add the garlic pepper, and all veggies.  Fill the sprayed muffin tin about 3/4 full.  Bake for 25-30 minutes.

For servings, I have one popper and hubby has 2.  Little K can put a whole egg popper back too!!  Yes, it's kid approved.  More on that next blog post!!

I would love to hear what you thought of this recipe, or if you enjoyed it!! Comment below, or comment on social media!!

xo,