Sometimes even a #protein shake can seem too cumbersome in the morning... especially when you're running late, it's definitely out of the question.
Our Breakfast Muffins will require a bit more work one day, but then you'll be set for the week! This protein-filled creation can be meal prepped over the weekend, so you can just grab-and-go during the week! Pop them in the microwave for a quick zap and enjoy wherever you go. Our Buff Chick Chef, JamaRR - @pancakegawd - knows how to make simple, yet tasty treats.
MACROS (per serving):
Makes 12 servings
1 scoop of Buff Whey, cinnamon swirl
212g of Kodiak Cake pancake/waffle mix, buttermilk
1 pack of Italian turkey sausage by Jennie-O
2 whole eggs
1 cup of water
½ red pepper, diced
½ green pepper, diced
½ white or yellow onion, diced
Preheat the oven to 350 degrees F.
In a skillet on medium-high heat, cook the sausage until done, and make sure to break down the sausage (as minced as possible - doesn’t have to be perfect).
Add kodiak cake mix and buff chick cinnamon swirl whey to another bowl and whisk together to avoid clumping.
Add the eggs and water with the dry mix and whisk until well combined.
Toss in your vegetables with the cooked sausage and mix well.
In a muffin tin, spray with cooking spray and evenly distribute the mix until there is none left.
Place in the oven for 22-25 minutes or until a toothpick comes out clean.
Remove muffins and add to a cooling rack to cool slightly.
Enjoy whenever you’re ready.
If you whip up this delicious recipe, don't forget to post it on Instagram and tag us @buffchicksupplements!