P90X Breakfast Muffins

6. Cook 8 new recipes (One per month)

For Christmas, husband received P90X2 – an insanely intense video workout program…which just happens to come with a healthy recipe book.  Two days ago, husband flipped through it and decided that the “breakfast muffins” look super yummy.  So yesterday, I decided to give them a whirl.  Which means that I get to make the first notch in good ole goal #6.  Not only was this a new recipe…but I learned to brown ground meat as well.  Something I’d never done before.  I know, I know…basic.  But a first, none the less.

They turned out ok….really yummy, but they didn’t hold their shape well (they totally crumbled)  They were hard to get out of the muffin tins.  I’ve listed the recipe below…with the changes I’d make & other notes in italics.  Nutrition and serving information is at the bottom as well.

*1 cup cooked instant rice (1/2 cup uncooked rice)

*1/4 cup low-fat shredded cheese

*3 eggs

*nonstick cooking spray – – (i regretted using nonstick spray and wished i’d used foil muffin cup liners)

*3 Tbsp. low-fat milk

*2 Tbsp. diced green chili or jalapeno peppers

*2 Tbsp. finely chopped onion — (i left these out and doubled the green chili peppers)

*1/4 tsp. ground cumin

*1/4 tsp. garlic powder

*1/4 tsp. sea salt

*1/4 tsp. pepper

*1 cup browned ground chicken, turkey, or extra-lean ground beef — (i used ground turkey)

(before you start cooking the recipe, remember you need to cook the rice and brown the meat!!)

1: Preheat oven to 400 degrees F.  In a large bowl, combine 1 cup cooked rice, half of cheese, and 1 egg (beaten)

2. Lightly coat siz cup muffin tin cups with cooking spray.

3. Press one-sixth of mixture into bottom and sides of each muffin cup.

4.Bake at 400 degrees F for 5-8 minutes, or until lightly browned (it took all 8 minutes in my oven)

5. remove pan from oven and set aside.

6. in a small bowl, whisk together remaining 2 eggs & milk.

7. add chilies, onion, cumin, garlic powder, salt, pepper and remaining half of cheese to bowl and mix thoroughly; add one-sixth of mixture to each muffin cup. (i mixed all the spices together before adding them to make the mixture more even.  Also, the recipe neglects to tell you when to add the browned meat, but I added it in this step and it came out great.)

8. Return to oven and bake 15-20 more minutes or until set.

(since a serving is actually two “muffins” I thought about making 3 jumbo muffins next time instead of six normal sized ones.  just a thought.  You could probably also do this in a casserole dish as a mini-casserole.)

Serving size: 2 muffins.  Servings per recipe: 3 servings. (six muffins total)

calories per serving: 280     fat: 12g    saturated fat: 3.5 g    carbohydrates: 18g

protein: 23g    fiber 1.5g   sodium 388mg   cholesterol: 249 mg

Mary-Hall:  How’s that couch lookin?  Its Thursday…I’m hoping you got that last cushion covered!  As for book recommendations, I’d recommend Bell Canto by Ann Patchett.  She’s a fabulous writer and this is one of my favorites!


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About bethanybordeaux

I fiddle around a bit.
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