Recipe: Egg Muffins

by Stephanie on July 24, 2012 · 0 comments

in Food & Nutrition

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?

{ 0 comments… add one now }

Leave a Comment