P90X Egg Recipes: Breakfast Muffin Cups to Go
Most of us are rushing from one place to another on a regular basis, which makes sticking to a Nutrition Plan—or just eating healthy—a challenge.
Here is one of the P90X egg recipes that makes for the perfect “Go To” meal on on those mornings you don’t have time to cook. This is an excellent recipes to double up on so you have enough to last you the entire week.
An important word about eggs…
It was pounded into most of our heads while growing up…EGGS ARE BAD. They’re full of cholesterol and we shouldn’t eat more than 1-2 in a week. Right?
NO…FALSE.
Eggs are a nutritional powerhouse that got a bad rap. Purported to cause cholesterol levels to spike, they were wrongly convicted. I’m here to set the record straight.
If you haven’t been specifically instructed by your doctor to avoid eggs, enjoy them…even with the yolk! Scientists have corrected their stance. While they used to to believe that foods with high cholesterol were the leading cause of unhealthy cholesterol levels, they now believe that food cholesterol is not the root cause.
The biggest cause of high cholesterol is saturated and trans fats. In fact, our bodies need the cholesterol found in meat and eggs to produce testosterone, which is key to boosting our energy and our muscles.
You can read more about eggs here—All About Eggs (The Truth!)
So, go forth and enjoy these P90X Muffin Cups to Go!
Don’t miss our guides to the nutrition plans for each of the P90X Workouts—there are MANY tips here that will help you be more successful on the nutrition portion of these awesome programs:
If you don’t already have a Beachbody Coach, don’t skip this important component of your P90X plan. We are P90X certified and will use our extensive experience to help you be successful on whichever P90X workout you’re doing.
- 1 cup instant rice (cooked)
- 1/4 cup low-fat cheese (shredded)
- 3 eggs
- 3 Tablespoons low-fat milk
- 2 Tablespoons green chili or jalapeno (diced)
- 2 Tablespoons onion (finely chopped)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
- 1 cup ground chicken, turkey, or extra lean ground beef (browned)
- Preheat oven to 400 F. In large bowl, combine 1 cup cooked rice, half of cheese, and 1 egg (beaten).
- Lightly coat six cup muffin tin cups with cooking spray.
- Press 1/6 of mixture into bottom and sides of each muffin cup.
- Bake at 400 F for 5-8 minutes, or until lightly browned.
- Remove pan from oven and set aside.
- In a small bowl, whisk together remaining 2 eggs and milk.
- Add chilies, onion, cumin, garlic powder, salt and pepper, and remaining half of cheese to bowl and mix thoroughly; add 1/6 to each muffin cup.
- Return to oven and bake 15-20 minutes, or until set.
