Protein for Breakfast: Adventures in Ninja Blender Egg Puddings

The key to delicious blender egg-puddings is 

1. the eggs MUST be soft-boiled [whites cooked, yolks a bit runny in the centers]

2. you must refrigerate it for 6 hours to get rid of the sulfur taste, and to thicken it up.

Courtesy of this excellent high-protein recipe blog, she also has really cool birth stories.

 Josh has a very narrow list of things he will eat for breakfast. Even more narrow of a list than what he will eat for the rest of his life.

He sadly gave up breakfast cereal when I presented him with the scientific evidence it hastens the onset of diabetes, and may have contributed to insulin resistence-->diabetes-->obesity epidemic of the west. Because slamming your empty stomach with 45gr of carbs, and only 4 grams of protein and 4 grams of fat, will yield a glucose spike. As surely as sparks fly upward. Alas, farewell, ye fad of breakfast cereal.

But Josh just can't get behind the ancient traditions of Asian soup, meat, and vegetable breakfast. Sweet breakfasts remain dear to his heart.

GOAL: Get 30g of protein into him at breakfast, with no more than 30g of carbohydrate. And lots of animal based fats.

Sweet Breakfasts with Balanced Macros  

(Balanced Macros = about equal numbers each of grams of protein and fat and carbs) This recipe has about 24-28g protein [depending on the size of your eggs], 24 g carb, 50-68ish grams fat depending on the heaviness of your cream. If this has too many calories, or if you have a sensitivity to one of the preservatives sometimes used in heavy cream [check the box, 0000 in my case, alas], then use sour cream. 

For few calories, use sour cream OR half-n-half in place of the cream.

Sour cream only only 20g of fat instead of 40-48g of fat like the heavy cream, adds 4g of carbs, and 4g of protein. Making the macros for the pudding 28-32g protein, 28g carb, 40g fat]

Note: if you want the texture thicker, use a little less cream. If you want it thinner, use 1/4 c. each water and cream [instead of 1/2 c. cream]

• Chocolate Egg Pudding (Ninja Blender)
• NOTES: You *must* not overcook the eggs. You must make it the night before, and refrigerate overnight. This mitigates the sulfur taste to negligible.
• 2 T. cocoa powder
• 4 soft boiled eggs [whites cooked, yolk still a little wet in the middle, 'smush boiled']
• 2 t. vanilla extract
• 2 T. sugar
•  1/2 c. heavy cream
• Vanilla Egg Pudding (Ninja blender)
• NOTES: You *must* not overcook the eggs. You must make it the night before, and refrigerate overnight. This mitigates the sulfur taste to negligible.
• 4 soft boiled eggs [whites cooked, yolk still a little wet in the middle, 'smush boiled']
• 2 t. vanilla extract
• 2 T. sugar
• scant 1/2 c. heavy cream
• Reeses Pieces Peanut Butter pudding [FAVORITE]
• This tastes like the soul of Reeses Pieces!!!
• NOTES: You *must* not overcook the eggs. You must make it the night before, and refrigerate overnight. This mitigates the sulfur taste to negligible.
• 4 soft boiled [just not quite hard boiled] eggs  
• [2 t. vanilla extract]
• 2 T. sugar
• 1 T. cocoa
• 2-3 T. PB fit peanutbutter powder// OR natural peanutbutter?
• 1 scoop whey protein
• ? 1/2 c. heavy cream

• Lemon Egg Pudding
• NOTES: You *must* not overcook the eggs. You must make it the night before, and refrigerate overnight. This mitigates the sulfur taste to negligible.
• 4 soft boiled eggs [whites cooked, yolk still a little wet in the middle, 'smush boiled']
• 2 T. sugar
• 1/2 t. lemon extract [1 t. tastes fake. Josh likes it though]
• 1 T. lemon juice
• scant 1/2 c. heavy cream
• 
  

• Dark Chocolate Egg Pudding the only one that really masks slightly overcooked* hardcooked eggs. (*Slightly overcooked = Tinged green yolks, not full grey-green yolks. Full grey green just chug down and drink water afterwards)
• NOTES: You *must* not overcook the eggs. You must make it the night before, and refrigerate overnight. This mitigates the sulfur taste to negligible.
• 3 T. cocoa powder [2 T. normal cocoa, 1 T. black cocoa]
• 4 soft boiled eggs [whites cooked, yolk still a little wet in the middle, 'smush boiled']
• 2 t. vanilla extract
• 1/2 t. almond extract
• 2 T. sugar
•  1/2 c. heavy cream

•  Coffee pudding
• NOTES: You *must* not overcook the eggs. You must make it the night before, and refrigerate overnight. This mitigates the sulfur taste to negligible.
• 1-2 t. instant coffee [decaf or real, depending on the time of day]
• 4 soft boiled eggs [whites cooked, yolk still a little wet in the middle, 'smush boiled']
• [1/2 t. vanilla extract optional]
• 1 1/2 T. sugar
• 1/2 c. heavy cream
• [untested] Hannah's Cheesecake pudding
• NOTES: You *must* not overcook the eggs. You must make it the night before, and refrigerate overnight. This mitigates the sulfur taste to negligible.
• 3 soft boiled eggs
• 1 T. gelatin in 1/4 c. water
• 2 T. sugar
• 1 t. almond extract
• 1 t. vanilla extract 
• 1 t. lemon juice
• 1/4 c. heavy cream  [OR 2/3 c. sour cream?]
• 2 scoops cream cheese [1/2 c.?]
• Serve with a dollop of Sweet Cream [recipe] and a graham cracker
•  SWEET CREAM RECIPE
• 1.5 lb tub of sour cream
• 1/4 c. sugar
• 2 t. almond extract [or 1 t. each vanilla, and almond extract]

• [untested] Reeses Peanut Butter Cup pudding 
• NOTES: You *must* not overcook the eggs. You must make it the night before, and refrigerate overnight. This mitigates the sulfur taste to negligible.
• 4 soft boiled [just not quite hard boiled] eggs  
• 2 t. vanilla extract
• 2 T. sugar
• 2 T. cocoa
• 1/2 c. heavy cream
• [untested] Mocha pudding
• NOTES: You *must* not overcook the eggs. You must make it the night before, and refrigerate overnight. This mitigates the sulfur taste to negligible.
• 2 T. cocoa powder
• 1 T. instant coffee [decaf or real, depending on the time of day]
• 4 soft boiled eggs [whites cooked, yolk still a little wet in the middle, 'smush boiled']
• 2 t. vanilla extract
• 2 T. sugar
•  1/2 c. heavy cream
• [not perfected] Matcha pudding 
• Somehow is just meh. I think the egg+matcha combination somehow doesn't work as well as I thought it would. Maybe try this with gelatin to replace some of the eggs?
• NOTES: You *must* not overcook the eggs. You must make it the night before, and refrigerate overnight. This mitigates the sulfur taste to negligible.
• 2 t. matcha mixed into...
• 1/4 c. water in tiny increments
• 4 soft boiled eggs [whites cooked, yolk still a little wet in the middle, 'smush boiled']
• 2 T. sugar
•  1/4 c. heavy cream

Variations: 

1. For health, try to cut the sugar to 1.5 T, or even 1 T.
2. For health, replace the 1/2 c. heavy cream with 1/4 c. heavy cream and 1/4 c. water with 1 T. gelatin dissolved into it.
3. Try this with whey protein mixed in, to up the protein content.

Savory Breakfasts

• Breakfast Sandwiches (Egg & Cheese, Sausage, English Muffin) here
• The best part about this one is I can make a batch of 10, and wrap and freeze in a gallon ziploc for reheating.
• Melted butter brushed on, broil toast, the English Muffins
• Egg and cheese casserole, baked 2" thick, cut into circles
• Sausage patties---make them myself, to be big enough
• 3 Fried Eggs & Hash Browns/Butter fried Toast
• Fry the hash browns in beef fat. Fry the eggs in butter.