But I'm driving for three days, starting Sunday morning, taking my son to get him settled in college. Although I'm staying in hotels that provide a free breakfast, I won't be able to eat them on my diet. My son will, though! I was wondering how I was going to handle breakfasts on the road.
I'll make some of Larysa's Egg Muffins (with eggbeaters and a few of my own touches) and pack them in a cooler to take. Since I'm flying back, I'll take a collapsible cooler, and maybe just leave it with my son. He may be able to use it at school.
Pour one small carton of eggbeaters into a bowl and add
- 1/2 cup of asparagus or broccoli
- 1/2 cup low fat shredded cheese
- Salt and pepper
- 1/4 cup chopped green onions
- Crumbled turkey bacon if desired
Pour into 12 muffin tins (I'm not really sure how much this recipe will make) and bake at 350 for 20 mins.