I got this recipe idea from about four different places on Pinterest. It seems that egg muffins are a happening thing right now!
Basically it is a way to have a quick, protein-filled, on the go breakfast. I never wake up early enough to make breakfast at home in the morning so I usually rely on foods I can pack and take with me such as cottage cheese, hard-boiled eggs, yogurt, and granola bars. This is just a new option.
I had onion, tomato, spinach, and red pepper in my fridge so that’s what I used for these muffins. I sprayed the muffin pan with non-stick spray, chopped everything up, and put it in the cups.
Then I took a container of egg beaters and filled up the cups. You could just as easily use regular eggs. The egg beaters are just fewer calories.
It took between 3 & 4 tablespoons to fill each muffin cup. This is when I realized I only had enough egg beaters for 10 muffins instead of 12!
I baked them at 350 for about 23 minutes, though next time I think I’d leave them in for 30 minutes to let them firm up a little more. They don’t rise like muffins would but they worked out pretty well.
They reheated well for the next few days for breakfast and were pretty tasty. And at ~ 30 calories each, you can’t beat it!
The possibilities are endless for filling. Any veggies or breakfast meats would work or anything you’d put in an omelet. I learned that spinach and eggs is not my favorite combination of flavors, so next time I’ll leave that out. I’m considering a sausage and jalapeno batch for the future and maybe adding a sprinkle of cheese. The calories would be higher with different toppings, but should still be very reasonable.
Have you tried egg muffins before? What toppings would you use?