Metabolic Reset Recipe- Carbohydrates per serving: 5 grams; Protein per serving: 1 portion
This is a great make-ahead recipe for a tasty and satisfying grab-and-go meal during your busy week. You can easily double the recipe if you’re freezing for later and/or feeding a family.
Rate this recipe!
| Servings |
|
Ingredients
- 1 teaspoon+ 1 tablespoon olive oil , divided
- 90 grams Canadian bacon , small diced
- 150 grams yellow onion , (medium) diced
- 6 cloves garlic , minced
- 120 grams green peppers , small diced
- 150 grams tomatoes , seeded and medium diced
- 90 grams kale , sliced into small shreds
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 9 eggs , beaten
Ingredients
|
Rate this recipe!
|
Instructions
- Prepare Canadian bacon and all veggies ahead of time as noted above.
- Preheat oven to 350 degrees F.
- Prepare a 12 cup muffin tin with paper or silicone muffin cups.**
- Heat a large frying pan stove-top on medium high until hot. Add 1 teaspoon olive oil. Once the oil is shiny and spreads easily across the pan, add the Canadian bacon and saute for 2-3 minutes until slightly brown and fragrant. Remove to a paper towel-lined plate, cover (with foil or an overturned plate), and set aside.
- Return the pan to the stove and add the remaining tablespoon of olive oil. Once the oil has been heated through, add the onions and saute for 3 minutes.
- Add the garlic and continue to saute for an additional 1-2 minutes or until fragrant.
- Toss in the green peppers, stirring continuously for 5 minutes.
- Add the tomatoes and stir for 3 minutes more.
- Finally, add the kale and stir until completely wilted and most of the moisture has evaporated from the mixture, about 5-7 minutes.
- Remove the veggies from the heat. If there is significant liquid remaining, you may choose to transfer the veggies into a fine mesh strainer and press any remaining liquid out.
- Evenly distribute Canadian bacon and veggies into the muffin cups. This will roughly equate to 1 tablespoon Canadian bacon and 1/4 cup veggie mixture.
- Divide the beaten eggs into the muffin cups. This will roughly equate to 1/4 cup per muffin cup.
- Bake for 18-20 minutes, until the eggs set.
- Remove from the pan and enjoy, or refrigerate/ freeze until ready to eat. These muffins are easily reheated in a microwave, toaster oven, or regular oven. You can experiment to determine which way works best for you!
- One serving = 2 muffins
Recipe Notes
*CHO and PRO calculations are shown for individual servings
**Using muffin cups make storage easier. Because of the high water content of the veggies, the muffins may be difficult to remove from the muffin tin intact if no liners are used. It is key to remove as much liquid from the veggie mixture as possible prior to baking either by evaporation or manually through use of a fine sieve/strainer.