Those were the days, but today is a new day - a day that begins with southwestern protein goodness. Not only is it yummy, but much of the prep work can be done in advance and you can get some things done before heading out the door while these babies are cooking! (Now, if you want to feel nostalgic, you can wear thermals while you cook this)
 |
| Photo/Recipe Credit: Team Beachbody |
Ingredients:
Real butter (NOT margarine, trans fat - YUCK!)
½ cup unsweetened almond milk
16 large egg whites (2 cups)
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional
12 medium jalapeños, seeds and veins removed, chopped
1½ cups black beans, drained, rinsed
6 oz. cheddar cheese (about ¾ cup)
Preparation:
1. Preheat oven to 350° F.
2. Prepare twelve muffin cups by coating with butter. Set aside.
3. Combine almond milk and egg whites in a medium bowl. Season with salt and pepper, if desired; whisk to blend. Set aside.
4. Evenly divide jalapenos, beans, and cheese between prepared muffin cups.
5. Evenly pour egg mixture over broccoli mixture.
6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of egg cups comes out clean, and eggs are set.
*Makes 6(2 muffin) servings
