Do you get tired of eggs, too?
Most mornings I make my family scrambled eggs with toast or with sausage links and some kind of fruit. That's become the weekday routine then we take a break from eggs on the weekends.
I aim to eat a hefty dose of protein in the morning to set myself to hit my protein goal for the day. If breakfast is lacking in protein, it is more likely that I will not hit my goal. I really enjoy breakfast, so it's easy for me to eat a larger meal in the morning.
Do you know how much protein you should be eating each day??
When I work with my clients, daily protein becomes top priority along with calories if they have a weight loss goal.
Without enough protein in your diet you are missing out on the benefits of fullness and satiety, building or maintaining lean muscle, supporting hormones like appetite and sex hormones, and even having strong bones!
Protein at every meal is a MUST for many more reasons than just weight loss.
I hope you're eating your protein, and if this is a struggle point for you then I'd love to help you find simple ways to up that daily intake in a way that makes sense for your lifestyle and budget!
If eggs aren't your specialty, or you just need a break from them once in a while, you're going to have to try this recipe!
Making it for the first time it all felt so odd - adding cooked sausage and cheddar cheese to a pancake mix?! I was very skeptical and did not think my kids would eat them.
To my surprise, my kids LOVED these!
They've officially been added to our breakfast rotation permanently.
My only tip is to make a big batch, refrigerate or freeze the extras, and pop them in the microwave for a few seconds to warm them up to enjoy again.
These muffins do have sausage and cheese in them so I made sure to keep them refrigerated. Plus, they're definitely yummier when a bit warm.
McGriddle Protein Muffins
12 Servings, 2 muffins per serving
Calories: 268, Protein: 16g, Fat: 16g, Carbs: 14g
Ingredients
2 cups protein pancake mix (I like this one)
1 pound ground breakfast sausage
2 eggs
1 3/4 cup milk of choice
1/4 cup maple syrup
1 cup shredded cheese
Directions
1) Preheat oven to 400ºF and line 24 standard size muffin tins with muffin liners (I use silicone cups).
2) Brown the ground breakfast sausage in a pan over medium-high heat. Once fully browned, drain the excess fat.
3) In a large mixing bowl add the pancake mix, eggs, milk, syrup and mix together until all dry ingredients are combined into the wet.
4) Add to the pancake mix the cooked sausage and cheese. Gently stir to combine.
5) Distribute the mixture between all muffin cups, filling the muffin cups to 3/4 full.
6) Bake 15-18 minutes.
Enjoy as is or with a little extra drizzle of maple syrup on top!
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