So, I’ve lost 10 pounds in the past six weeks.
Which, doesn’t sound all that remarkable, but to me, is a huge feather in my cap. I’ve been working really hard to lose the weight I gained and it’s nice to be closing in on my lowest weight ever as an adult. I’m officially back to 50 pounds down from my highest weight and I’m feeling really good about hitting my goal sometime in the future (which I think is about 20 more pounds).
One of the things I think is helping be shed some LBs is my increased protein intake. I’ve always tried to get adequate protein, but in the past month and a half, I’ve been paying very close attention and trying to get a lot of protein. A lot. And I can definitely feel the difference. I feel fuller on fewer calories with more protein. I recover more quickly from my workouts with more protein (which means I can pack in more workouts in a week). And protein is just flat-out yummy. Which makes keeps me from feeling deprived. I also have noticed that I hold onto weight when my protein intake is low. Protein, for the win!
I think getting protein is pretty easy for people at lunch and dinner. That’s when big juicy cuts of meat reign supreme, but breakfast can be a little iffy. Breakfast can be a serious case of carbohydrate and sugar overload. Pastries, bowls of sugary oatmeal, sugar-filled yogurt—they all taste great, but where’s the protein?
Well, here’s the protein.
These little protein cups are one of my absolute favorite breakfasts. Muffin tin + roasted turkey slice + egg + goat cheese + herb mixture = a power-packed, convenient little breakfast package.
I love that these little guys are versatile. For a fancy Sunday breakfast, I’ll cook them until the yolk is runny and serve them over whole grain toast. For a grab-and-go breakfast, bake up a few of them to the hard stage, stash them in the fridge and then just nuke them for a few seconds to take the chill off in the morning. Yum!
Of course, you can pretty much take this concept and do whatever makes your heart happy. A slice of ham, some green onions and cheddar would be amazing. Or a piece of salami, some basil and some Parmesan for an Italian version would be yum! Go crazy! And if you do, report back on your favorite combo.
goat cheese, turkey and egg cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Makes: 4 servings (2 cups per serving)
- Cooking spray
- 1/2 teaspoon each dried parsley, dried thyme, dried dill, dried rosemary, kosher salt and pepper
- 8 slices roasted turkey breast
- 8 eggs
- 2 ounces goat cheese
- Preheat oven to 425°. Spray eight cups of a muffin tin with cooking spray. Set aside.
- In a small bowl, combine parsley, dill, thyme, rosemary, salt and pepper. Set aside.
- Press a slice of turkey into each of the greased muffin cups. Gently break an egg into each slice of turkey.
- Crumble the goat cheese evenly between each of the eight cups. Sprinkle the top of each muffin cup with the herb mixture, dividing evenly.
- Bake in preheated oven until desired doneness: 10 minutes for runny yolks, 12 minutes for soft yolks, and 14 minutes for hard-cooked yolks. Cooking times will vary based on your oven.