Omelette Muffin Cups

My friend, Annette, recently expressed annoyance at recipe bloggers who drone on about some story connected to whatever recipe they’re sharing. If you’re like Annette, and just want to get to the recipe already, click here:

Show me the money!

For the rest of you, here’s the story…

I was remiss in posting about my clean bill of health with Alla back in June. Consider it covered now. And rest assured that all is still well, though I did have a minor scare. Said scare began when I smashed my knee doing a burpee in my happy place. Buck furpees! I was pretty sore for a few days, then along came buckling pain in my hip. I couldn’t so much as take a step without excruciating pain.

Enter Dr. Plowgian, orthopedic specialist. He had a few ideas as to what was wrong with me, one though being a fracture of the femoral head. Translation: a broken hip. Yeah. At 46. He ordered an MRI which thankfully showed negative for a break, but there was bruising, degeneration and spurring (translation: arthritis), and an INCIDENTAL FINDING. Dun dun DUN! There was a “rounded T2 hyperintense structure within the presacral space.” Meaning, a random, unidentified bright spot. Yadda yadda yadda, a new CT showed the same thing that was in my last CT, and I’m fine. Yet, it still sucks that the cancer paranoia never goes away.

Six weeks later, I should have been feeling better if the pain was simply from bruising. But, I would never be so lucky. Turns out that I can no longer discount the numbers on the scale in light of my changing (for the better) body mass. My hip is a degenerate mofo who does not like excess pounds of pressure. My knee is still chiming in on that topic too. So, it’s time to clean up my eating.

Part of the plan to do so involves meal prepping. One of the simplest is make-ahead omelette cups. They’re great for a quick breakfast or post-workout snack. And you can put practically anything in them. Here’s what I whipped up today:

Ingredients

  • 8 large eggs
  • 8 slices bacon (cooked)
  • 3 white mushrooms
  • 4 handfuls of baby spinach

Directions

  1. Preheat oven to 350 degrees.
  2. Cook bacon until crispy (I nuke it for this recipe), let cool, and break into small crumbles.
  3. Dice mushrooms.
  4. Beat eggs in a large bowl.
  5. Add bacon and mushrooms.
  6. Tear spinach leaves and add to egg mixture and combine well.
  7. Ladle egg mixture into 8 silicone* muffin cups.
  8. Somewhat evenly distribute the egg mixture across the muffin cups.
  9. Place silicone cups/muffin pan on a cookie sheet for stability.**
  10. Bake at 350 degrees for 18-23 minutes – until egg is cooked through.
  11. Let cool a bit, remove omelettes from the muffin cups, and refrigerate up to 3 or 4 days.

*Using silicone (either a pan or individual cups like these) eliminates the need for greasing a muffin tin or using paper liners.

**If using a muffin pan (traditional or silicone), fill any empty cups ¾ with water to ensure even baking.

Grab and go yumminess!

You can vary the ingredients any way you’d like. You can add salt & pepper or other seasoning. In the past, I’ve included onion and peppers instead of mushrooms. Another idea is to use thawed tater tots (one or two smushed in the bottom of each cup) to create a potato crust.  The possibilities are – as they say – endless.

Meanwhile, once we narrowed down my diagnosis to arthritis and I recommitted to cleaner eating, I also got myself started with acupuncture with Dean Mouscher at Libertyville Acupuncture. One treatment and not only is my hip about 80% better (I actually did a bit of light jogging at the Barbells for Boobs event yesterday!), but my appetite is quite manageable. More on that experience (perhaps) in another post.


*** After posting, I realized I misspelled omelette all over the place. I’ve since fixed it in all but the URL for the page, lest I break links to it.

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