Sunday, February 10, 2013

Egg Muffins

I've made these egg muffins several times, and want to share the basic recipe I typically use. They're so easy to make, healthy and perfect for those mornings where you want something for grab and go! There are plenty of options for items you can use in these muffins, so change it up every now and then if you feel like it. 

12 eggs
1-2 cups grated low fat cheese (I use cheddar or a blend of cheddar/Jack cheese) 
3 green onions, diced small 
1 red pepper, diced small 
1-2 diced turkey sausages (can also use bacon or ham) 

1. Preheat oven to 375° F 
2. Spray metal muffin pan with non-stick spray (or use paper liners if preferred)
3. In the bottom of each muffin cup, layer diced meat, veggies and cheese. Muffin cups should be about 2/3 full, with enough room to pour egg mixture over of the ingredients. 
4. In a large bowl, break all 12 eggs and beat well. (optional: add 1-2 tbsp. of milk)
5. Slowly pour the eggs over each muffin cup, filling at least 3/4 full. Using a fork, slightly stir the eggs with the ingredients in each cup to combine. 
6. Bake 25-35 minutes, until muffins have risen and are slightly browned 

Let the muffins cool for at least 15-20 minutes before you store them in the refrigerator. These muffins will keep at least one week in the refrigerator. They can be frozen, but thaw them in the fridge before reheating (I prefer them when they haven't been frozen and reheated). 

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