Lee and I are always experimenting with different foods so that we can find what fuels our bodies best for performance. Recently, Lee purchased the book Feed Zone Portables by Biju Thomas & Allen Lim. It is a book aimed to help endurance athletes make on-the-go meals that give them enough energy to complete their endurance events. The book doesn’t bash the gels, drinks or other convenient energy solutions, but does suggest that you can make your own that are better for your over all performance.

I don’t want to bore you with a book report but I will say it’s a good read if you want to understand how your body uses carbs, glycogen and fat for performance. I will be testing out the recipes in the book to see a)how easy are they really are to make, b) how they taste, c) how my body reacts to the foods. So far I’ve made the Griddle Cakes and the Baked Eggs. I wasn’t a fan of the Griddle Cakes because of the texture. I think I wanted more of an English muffin and got more of a UPS box. The Baked Eggs on the other hand, were a tasty delight!

Making food with a 2 year old running around isn’t the easiest. So I’m constantly looking for something to just stick in the crock pot or the oven. For that reason, these Baked Eggs will be a new Hargrave breakfast staple.

Basic Baked Eggs
Courtesty of Feed Zone Portables

6 eggs (I see making more than this for our crazy eggs eating family)
2 Tbs of chopped cooked bacon
Optional additions: 1/4 grated parmesan, salt and pepper

Heat oven to 350 degrees. Thoroughly coat six cups of a standard nonstick muffin tin with cooking spray. Carefully crack one egg into each muffin form. Position pan in the middle rack of the oven. To evenly cook the eggs, rotate the pan after 5-6 minutes, or when the eggs begin to turn white.

Bake until the whites set and the yolks look partially set (about 10-15min total). Remove from the oven; the eggs will continue to cook while resting. Sprinkle with bacon or salt and peppers to taste. (Add cheese as well if using)

While the eggs are resting, use a plastic knife to loosen them from the edge of the pan. Let cool to the touch before wrapping. Store extras in the refrigerator.

The eggs was cooked perfect. The yolk was half runny, half cooked. The sprinkle of bacon and dash of salt was all you needed to fully enjoy the egg. I had 2 and Lee ate 4. Jack just kind of looked at them in disbelief. What can I say, he’s used to seeing his eggs scrambled. I will get him though. One of these days he will love his own personal baked egg.

I can see these being a good Sunday or Monday prep for the week recipe for quick on-the-go breakfast or post workout meals!

Let me know what you think!

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