At Week 5 I am just beginning to introduce solid foods. There have been a few recipes that have helped me get through the transition and also give me a lot of protein at each meal. Because I am almost always running late, one meal that has been a Godsend for me is mini-egg muffins. I typically make a batch of 48 mini-muffins and keep them in the freezer. I try different combinations with each batch, but the basic starter of each muffin batch is this:
- 10 eggs
- 1/4 cup of milk (I use skim)
- 2 tsp of salt (although I like salt, so I usually add a little more)
Some combinations I have enjoyed are bacon, cheese and spinach, feta and tomato, feta and red pepper, cheese and bacon, and cheese and pepperoni.
Spray each muffin tin with a bit of cooking spray for easier removal and bake in a 350 degree oven for 25 minutes. The first time I made these, I was shocked at how buttery they tasted despite never adding any butter.
As I’ve said, I freeze mine and then just take 2 or 3 out when I’m running late, pop them in the microwave for about 30 seconds and eat them on the go. Depending upon what I add to each egg muffin, I can get between 3 and 6 grams of protein in each one.