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I think my baby is trying to kill me.
Like, he is karate-chopping my psyche into pieces.
He is kung-fu-ing my schedule to shreds.
He is tae-bo-ing my blog skills to zero.
He is kicking-my-trash-at-the-gym and….wait, no. Wrong person.
The point is, my baby is trying to kill me. Last night he was up 4 times. FOUR. He only did that a handful of times as a newborn and now all of a sudden he’s getting up like middle of the night feedings are going out of style. Except night feedings are and have been LONG GONE for a few months because he’s been freaking sleeping through the night. Exhaustion is so much fun….said no mother EVER. #killme #zzzzzzzzzzzzzzzzz
Something funky is going on with him and it’s not teething. Or any sort of illness. Or ear infection. Some mystery night waking ghost is upon us and I don’t like it. We’re going to the pediatrician this week, and I’m going to give her an earful, lemmetellyou.
Like I said. I can and probably will die from lack of sleep. Send help.
In other news, I’ve somehow managed to streamline healthy fast breakfasts into make ahead protein packed egg cups. Nothing like a little fatigue to give you a swift kick in the pants to get your butt into gear to make sure you’re not late to preschool drop off.
Not that I’m ever late.
I’m doing my best to stay on top of my diet and not make two sets of breakfasts, lunches and dinners. This is one of the ways I did that this week. I’m sure you’ve seen all sorts of egg cup variations once or twice before. The ones I ate growing up can be found here. The ones I’m sharing today have a bit of a southwest flair, are packed with protein and veggies and believe it or not only have 1.4 grams of fat per serving. Plus this recipe makes 12! Egg cups for DAYYYZZZZ. More importantly, they’re healthy, they last all week and are ready to eat after a quick zap in the microwave. Try my version out this week and let me know what you think!
Printable recipe right here and nutritional info below. Enjoy, friends!
Southwest Egg Muffin Cups
- 8 oz deli pepper turkey cubed
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 1/2 cup diced onion
- 3 large eggs
- 5 large egg whites
- salt & pepper to taste
- Preheat oven to 350 degrees. Spray 12 muffin tins with nonstick cooking spray and set aside.
- In a medium nonstick skillet, spray with a little nonstick cooking spray and sauté peppers and onions until browned and tender, 5 minutes. Remove from heat.
- In large bowl, whisk eggs and egg whites together with salt and pepper. Stir in turkey and cooked veggies. Using 1/4 cup measure, pour into prepared muffin tins.
- Bake 12-15 minutes or until egg is cooked completely. Cool 5 minutes then remove all egg cups from warm pan.
- Store in airtight container in refrigerator for up to 3 days. To reheat, microwave for 30 seconds.