Oatmeal redux

Oatmeal has been touted as a great, healthy food. Heart healthy, full of whole grain goodness, good for cholesterol, etc, etc. It's also really handy as there are a lot of instant varieties so it's the ultimate of quick breakfasts. 

There's only one problem... most of the instants and most oatmeal topping options out there is one flavor of sugar or another. But then, I stumbled on this concept online - savory oatmeal! Of course! Why didn't I think of this before!? The concept is not entirely new. Chinese congee - a rice porridge (made super thick or thin to whatever your tastes) is all savory, topped with dried meat, fish, condiments like salted duck eggs or "thousand year" preserved eggs - the possibilities are vast.  Now, I'm not suggesting using the same congee toppings I'd just mentioned in oatmeal. I don't think they would lend well to the flavor of oats. That being said, there's nothing wrong with experimenting. 

My first savory oatmeal topping combo - sunny side up egg, warmed up sliced turkey breast, scallions, and a touch of soy sauce. It was delish. Next time, I'm going with an over easy or poached egg to get more runny yolk goodness to mix in with the oatmeal. The yolk gives it a really nice creamy consistency and the scallions brightens it up. 

Guest Post: Muffin Tin Egg Beaters

I needed a breakfast that I could prepare and save for those mornings when I need to hustle out the door, something that wasn't a prepared frozen meal or worse, fast food.  I've made these twice now, and have improved the original idea a bit.   Made with Egg Beaters, these muffins are low in calorie, fat and carbs, but are high in protein.  Great for squeezing those veggies into your breakfast.

Ingredients:

16 oz of Egg Beaters (100 calories, 20 g protein)
Everything else can be swapped depending on personal taste
2 TB Hormel Bacon Bits (50 calories, 6 g protein)
One Green onion, chopped
1 C Spinach, chopped
1 oz Shredded Cheddar Cheese (114 calories, 7 g protein)

Instructions:

  PreHeat Oven to 350 degrees.  Stir ingredients together in large bowl.  Spoon ingredients into silicon muffin cups, no more than half full.  They will rise, and then shrink again as they cool.  Cook for 20 minutes, until no longer liquid.  Refrigerate in sealed container until ready to eat.  Microwave for 25 seconds for two muffins.

Notes:
The eggs are liquid and will therefore soak through and weaken paper muffin cups, leaving dye on the eggs and tearing constantly when trying to peel from the muffin.  It was worse than trying to peel a navel orange.  Tin Foil leaked and also can't be put in the microwave.  However, I don't recommend putting directly into the muffin tin because the egg will stick.

Nutrition:
All 9 Muffins:
264 calories, 33 g protein
Suggested serving size: 3 muffins
88 calories, 11 g protein


Guest Post by kit.to.the.kat