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Feed Zone Recipe: Basic Baked Eggs

Give this tasty, healthy snack a shot!

Give this tasty, healthy snack a shot!

When Dr. Allen Lim left the lab to work with pro cyclists, he found that athletes were weary of processed bars and gels and the same old pasta. So Lim joined professional chef Biju Thomas to make eating delicious and practical.

When the menu changed, no one could argue with the race results. Their groundbreaking Feed Zone Cookbook brought the favorite recipes of the pros to everyday athletes.

In their new cookbook, Feed Zone Portables, Chef Biju and Dr. Lim offer 75 all-new portable food recipes for cyclists, runners, triathletes, mountain bikers, climbers, hikers, and backpackers.

RELATED: Feed Zone Recipes On

While preparing the Feed Zone approach for his athletes, Dr. Lim discovered an important clue about why so many pro cyclists had been abandoning highly processed nutrition products. Pro athletes had been leaving these products at home because of bloating and digestive distress that often occurs when highly concentrated carbohydrate solutions enter the gut. These unnatural concentrations can temporarily dehydrate athletes and cause negative side effects.

Real foods, with much higher water content and natural sugar concentrations, digest more easily, more quickly, and with the less likelihood of dehydration, bloating, and GI distress.

Feed Zone Portables features real food recipes that are simple, delicious during exercise, easy to make, and ready to go.

Here is a sample recipe from Portables to try on your next ride or run.


TIME› 10–15 minutes

6 eggs

2 tablespoons chopped cooked bacon


¼ cup 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 on 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 10–15 minutes total). Remove from the oven; the eggs will continue to cook while resting. Sprinkle with bacon or salt and pepper to taste.

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.

PER SERVING› Energy 80 cal, Fat 6 g, Sodium 178 mg, Carbs 0 g, Fiber 0 g, Protein 7 g, Water 63%

Nutrition facts for optional additions can be found in Appendix B.

Reprinted from the new cookbook Feed Zone Portables with permission of VeloPress. Find Feed Zone Portables in your local bookstore or bike shop and online. Learn more at


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