Everyone has heard 1000 times that breakfast is the most important meal of the day, but still the large majority of people I know don't eat breakfast, or just chug a coffee for energy to carry them through to lunch. I am absolutely guilty of the latter (my psych professor in college was literally speechless after asking me what my average daily coffee consumption was...whoops), but recently I have been REALLY trying to be better about breakfast. I have so little time in the morning (a problem I'm sure you all face), so if I'm going to take precious moments to eat breakfast, you better be darn sure that I'm going to make it count. Once again, I'm talking protein people!! A study in the February 2010 issue of Nutrition Research showed that people who eat eggs for breakfast consumed 18% fewer calories over the next 24 hour period, and dieters who ate eggs lost 65% more weight and felt more energetic than those who ate bagels.
Now this little protein rich (10g to be specific) do-hikey I made here is not JUST eggy. Oh no, I made it better for you. It is eggy AND (as-close-as-you-can-get-while-still-being-healthy-aka-turkey) BACON-Y. And if you're sitting there thinking "Oh this could never happen on a weekday because 20 minutes is WAY too long to wait for breakfast." you are WRONG my friend. WRONG.
It's Friday, and I ate this for breakfast a mere three and a half hours ago.
It takes about 30 seconds to assemble, pop it in the oven, shower, blowdry, do what'cha gotta do for 20 minutes....and BAM. Just before you walk out the door, there's a piping hot delicious breakfast waiting for you.
And I guess you can chug a coffee too if you want. You all know I did.
Turkey Bacon and Egg Breakfast Cup
2 slices turkey bacon
1 tbsp chopped tomato
1) Preheat oven to 375. Grease the inside of a muffin cup, fold the spread the bacon to completely cover
2) Crack an egg in your bacon cup
3) add tomatos and sprinkle with cheese
4) Bake 15-20 minutes or until egg white is set and bacon is beginning to crisp.