Stage 5 - Egg Breakfast Muffin
As you transition into Stage 5 of the post-surgery meal plan (7 to 12 weeks after surgery) and you are able to tolerate solid foods, try out this recipe!
- 1 tablespoon olive oil
- 1 cup red bell pepper measured after chopping
- 1 cup green bell pepper measured after chopping
- 1 cup yellow onion measured after chopping
- 2 cups baby spinach roughly chopped
- 1 cup mushrooms measured before chopping
- 2 cloves garlic minced
- salt to taste
- 4 whole eggs
- 4 egg whites
- hot sauce (optional for topping)
- cooking spray
Preheat oven to 350 degrees F.
Grease a standard nonstick 12-slot muffin pan with cooking spray and set aside.
Heat a large nonstick skilled over medium heat. Once hot, add in oil, red pepper, green pepper, and onion.
Sauté 5-7 minutes, or until peppers are tender.
Add in spinach and mushroom, and cook for an additional 2 minutes.
In the last 30 seconds, add in minced garlic.
Season with salt and remove from heat.
Crack eggs/egg whites into a large bowl and whisk together.
Stir in cooked vegetables.
Pour the egg/vegetable mixture evenly into the prepared muffin pan.
Bake for 15 to 20 minutes or until the tops are firm to the touch and the eggs are cooked.
Cool slightly and serve immediately. Leftovers can be stored in an airtight container in the fridge for about 4 days. These may also be frozen. To reheat, pop them in the microwave until warm.
Calories: 48 | Total Protein: 3.7g | Total Carbs: 2.7g | Total Fat: 2.7g