Scrambled Egg Muffins
Replies
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I'm out of milk
will that pose a problem or can I sub in water? I don't typically use milk when I make scrambled eggs but I know this is different. How do you think it'd turn out?
I should wait to make them until I get milk? Or
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Misslove36 wrote: »So, I can make these and freeze them then take them to work, reheat them in the microwave for breakfast?
Absolutely. I froze a dozen of them and they reheat well. I wrap it in a paper towel and microwave on high for 90 seconds.
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Hearts_2015 wrote: »
I'm out of milk will that pose a problem or can I sub in water? I don't typically use milk when I make scrambled eggs but I know this is different. How do you think it'd turn out?
I should wait to make them until I get milk? Or
I wouldn't use water in this.0 -
These look sooo good. I can't wait to try and make them0
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nice! I'll try this week, thanks for sharing
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missiontofitness wrote: »Hearts_2015 wrote: »
I'm out of milk will that pose a problem or can I sub in water? I don't typically use milk when I make scrambled eggs but I know this is different. How do you think it'd turn out?
I should wait to make them until I get milk? Or
I wouldn't use water in this.
Yeah, I'd wait to get milk.
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Oh man, I made these this morning and they were great. I had leftover black beans and quinoa from last night so I put that in, wasn't sure it would work but it did. I used 2 eggs, about 1/4 cup quinoa and 1/3 cup black beans, a cup or so of broccoli, 20 grams of cheddar cheese, and some salt, pepper, garlic powder, italian herbs and cayenne as seasoning. I ate them with cottage cheese and some ketchup when done. They probably would have been even better with onions and garlic. I had planned to use all these ingredients to make an omelet anyway, but this made 3 pretty big muffins, which was awesome. Gotta try next time with mushrooms and maybe sun-dried tomatoes, spinach, etc I just bought more vegetables to make them again asap, thanks for posting!0
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snowflake930 wrote: »I make a similar recipe. They freeze well.
Sometimes I make them with 1/2 slice of bacon. You just wrap the bacon around the muffin cup (I microwave it for about 20 seconds first, we like our bacon crisp) then fill with the egg/veggie mixture. No need to spray the cups when using the bacon.
This plus this recipe is freaking genius!!0 -
Lovin all the ingredient ideas being tossed around in this thread... black beans? quinoa? yum!Oh man, I made these this morning and they were great. I had leftover black beans and quinoa from last night so I put that in, wasn't sure it would work but it did. I used 2 eggs, about 1/4 cup quinoa and 1/3 cup black beans, a cup or so of broccoli, 20 grams of cheddar cheese, and some salt, pepper, garlic powder, italian herbs and cayenne as seasoning. I ate them with cottage cheese and some ketchup when done. They probably would have been even better with onions and garlic. I had planned to use all these ingredients to make an omelet anyway, but this made 3 pretty big muffins, which was awesome. Gotta try next time with mushrooms and maybe sun-dried tomatoes, spinach, etc I just bought more vegetables to make them again asap, thanks for posting!
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K thanks lolmissiontofitness wrote: »Hearts_2015 wrote: »
I'm out of milk will that pose a problem or can I sub in water? I don't typically use milk when I make scrambled eggs but I know this is different. How do you think it'd turn out?
I should wait to make them until I get milk? Or
I wouldn't use water in this.
Yeah, I'd wait to get milk.
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Looks really good. Thanks for the post.0
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I've been thinking about looking up a recipe for egg muffins and here one was today on MFP. Synchronicity!
I was a horrible omelette maker too until a few months ago, actually. I found the trick for me was a well-greased pan set over a little under medium heat, pouring in the egg and milk mixture, letting it cook and set some for a few minutes. THEN I add my chopped additions and cheeses (veggies & either 2% shredded cheddar or reduced fat feta). Now I cover the pan with a lid, let cook covered with lid till things look mostly set, but not quite, then take up the edge on one side with a small spatula and flip that half on top of the other, cover again for a few minutes and turns out awesome. Oh, and I use a small (8 inch?) pan. I tend to make 3 egg (2 whites and 1 egg) omelettes. With all the fillings it turns out to be good for 2 nice meal servings for a chick.0 -
consideritdonemi wrote: »I've been thinking about looking up a recipe for egg muffins and here one was today on MFP. Synchronicity!
I was a horrible omelette maker too until a few months ago, actually. I found the trick for me was a well-greased pan set over a little under medium heat, pouring in the egg and milk mixture, letting it cook and set some for a few minutes. THEN I add my chopped additions and cheeses (veggies & either 2% shredded cheddar or reduced fat feta). Now I cover the pan with a lid, let cook covered with lid till things look mostly set, but not quite, then take up the edge on one side with a small spatula and flip that half on top of the other, cover again for a few minutes and turns out awesome. Oh, and I use a small (8 inch?) pan. I tend to make 3 egg (2 whites and 1 egg) omelettes. With all the fillings it turns out to be good for 2 nice meal servings for a chick.
You've inspired me to have another go at making an omelette! Never tried the lid thing. I'll try it night. I'm either going to have a perfect omelette for dinner, or ramped up scrambled eggs!
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So I experimented with this recipe a little bit more and this came out with really good results. It's completely crammed with vegetables to the point where I thought it wouldn't turn out, but somehow it does, and tastes kind of amazing. This recipe makes 6 pretty big sized muffins at only 125 calories each. So you can eat 3 of them at a time and it comes in at under 400 calories, even though they look and taste like they should each have that much. If you wanted to make them a little more substantial you could use more sausage and/or eggs (veggie or real, whatever you like to eat) and just cut out a bit of veg, sprinkling more cheese on top would probably be great, too. Oh, and I'd highly recommend getting a silicone muffin pan, I have a couple 6 muffin pans and I don't even need to use any kind of oil to grease them, the muffins mostly just come right out.
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^^ Nice break down!0
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I don't worry too much about cholesterol as the only source I really get it from is eggs yolks, but using only egg whites could take care of that issue if it's a concern for you, and it would also make them extra low-fat. Eat a couple of these with some cottage cheese, toast, and maybe some extra green vegetables (I quickly saute some broccoli and spinach in a pan in just water, red wine vinegar and some spices and eat on the side with some sauerkraut), and you'll be too full to move.0
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They're good with a nice salad too!
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They look very yummy! Thank you for sharing. I want to try these.0
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Oh someone's finally shared their omelet magic with us I see!consideritdonemi wrote: »I've been thinking about looking up a recipe for egg muffins and here one was today on MFP. Synchronicity!
I was a horrible omelette maker too until a few months ago, actually. I found the trick for me was a well-greased pan set over a little under medium heat, pouring in the egg and milk mixture, letting it cook and set some for a few minutes. THEN I add my chopped additions and cheeses (veggies & either 2% shredded cheddar or reduced fat feta). Now I cover the pan with a lid, let cook covered with lid till things look mostly set, but not quite, then take up the edge on one side with a small spatula and flip that half on top of the other, cover again for a few minutes and turns out awesome. Oh, and I use a small (8 inch?) pan. I tend to make 3 egg (2 whites and 1 egg) omelettes. With all the fillings it turns out to be good for 2 nice meal servings for a chick.
Thanks, gonna try this method out!
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I made these!
So yummy, can't get the egg out of my housemates baking tray though lol. I might just buy him a new one.0 -
^ mine popped right out after I loosened the edges with a butter knife and I was using muffin pans that are older than time. Maybe I used more spray on it. I'm going to buy one of those silicone muffin pans someone mentioned above and see how that works without spraying at all.0
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I make these all the time, all kinds of varieties! They're amazing.0
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It must have something to do with the spray (maybe not enough is being used?) more so than the pans.. I know some pans are better than others but...still.^ mine popped right out after I loosened the edges with a butter knife and I was using muffin pans that are older than time. Maybe I used more spray on it. I'm going to buy one of those silicone muffin pans someone mentioned above and see how that works without spraying at all.
I recall when everything went silicone in the pan world. Cupcake tins, cookie sheets, cake pans etc. etc. Next thing I knew I couldn't find any thing silicone... wondering if it all got recalled due to what it was made of??? I do see some out now but it's name brand for cupcakes etc. I'd love to own some but just rarely see it.
Anyone else notice this or am I Living in my own tiny world of no silicone? lol
Oh that would be frustrating to get all done and have to figure out how to scrape them out of the pan.. I had pictured putting a bit of EVOO on a paper towel and lightly oiling them or using my EVOO Misto.
For those of you having issues with getting them out...what method did you use for oiling the pans or did you?
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ta - da! I now have Milk, I'm closer than ever to actually making them now! I'm thinking of picking up some bacon to put in the pan so the muffins wrap around them. That sounds yum!Hearts_2015 wrote: »
K thanks lolmissiontofitness wrote: »Hearts_2015 wrote: »
I'm out of milk will that pose a problem or can I sub in water? I don't typically use milk when I make scrambled eggs but I know this is different. How do you think it'd turn out?
I should wait to make them until I get milk? Or
I wouldn't use water in this.
Yeah, I'd wait to get milk.
0 -
Hearts_2015 wrote: »
ta - da! I now have Milk, I'm closer than ever to actually making them now! I'm thinking of picking up some bacon to put in the pan so the muffins wrap around them. That sounds yum!Hearts_2015 wrote: »
K thanks lolmissiontofitness wrote: »Hearts_2015 wrote: »
I'm out of milk will that pose a problem or can I sub in water? I don't typically use milk when I make scrambled eggs but I know this is different. How do you think it'd turn out?
I should wait to make them until I get milk? Or
I wouldn't use water in this.
Yeah, I'd wait to get milk.
Let us know how they turn out if you do the bacon wrap. I looked at some images on Google and they bacon looks under done. I rarely have bacon in the house, but if they turn out, I may have to go get some.
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Hearts_2015 wrote: »
It must have something to do with the spray (maybe not enough is being used?) more so than the pans.. I know some pans are better than others but...still.^ mine popped right out after I loosened the edges with a butter knife and I was using muffin pans that are older than time. Maybe I used more spray on it. I'm going to buy one of those silicone muffin pans someone mentioned above and see how that works without spraying at all.
I recall when everything went silicone in the pan world. Cupcake tins, cookie sheets, cake pans etc. etc. Next thing I knew I couldn't find any thing silicone... wondering if it all got recalled due to what it was made of??? I do see some out now but it's name brand for cupcakes etc. I'd love to own some but just rarely see it.
Anyone else notice this or am I Living in my own tiny world of no silicone? lol
Oh that would be frustrating to get all done and have to figure out how to scrape them out of the pan.. I had pictured putting a bit of EVOO on a paper towel and lightly oiling them or using my EVOO Misto.
For those of you having issues with getting them out...what method did you use for oiling the pans or did you?
Go to Amazon and search for "silicone muffin pan" and there are ton of them listed.
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There are similar muffins in the Wheat Belly cookbook and those were delicious. I put home made crumbled turkey sausage, broccoli, sun dried tomatoes and cheese in mine, or any veggies that I have in the fridge really. Delicious and they freeze and reheat so well. I love my silicone pan, it makes cleaning much easier. Here in Canada you can buy the pans at Walmart or Canadian Tire. Hey Santa! 0
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Definitely trying this tomorrow now that our oven is up and running again. I just need to get a muffin pan. I'm gonna try it with pepperjack cheese, spinach and kale.
This would still work well with egg whites only, yes? I make quiche with egg whites and it still rises, but just wanted to be sure since egg-to-ingredient ratio is a little different.0 -
Hearts_2015 wrote: »
ta - da! I now have Milk, I'm closer than ever to actually making them now! I'm thinking of picking up some bacon to put in the pan so the muffins wrap around them. That sounds yum!Hearts_2015 wrote: »
K thanks lolmissiontofitness wrote: »Hearts_2015 wrote: »
I'm out of milk will that pose a problem or can I sub in water? I don't typically use milk when I make scrambled eggs but I know this is different. How do you think it'd turn out?
I should wait to make them until I get milk? Or
I wouldn't use water in this.
Yeah, I'd wait to get milk.
Let us know how they turn out if you do the bacon wrap. I looked at some images on Google and they bacon looks under done. I rarely have bacon in the house, but if they turn out, I may have to go get some.
I'm relying on this post from page 1 to do the bacon and not have it undercooked.snowflake930 wrote: »I make a similar recipe. They freeze well.
Sometimes I make them with 1/2 slice of bacon. You just wrap the bacon around the muffin cup (I microwave it for about 20 seconds first, we like our bacon crisp) then fill with the egg/veggie mixture. No need to spray the cups when using the bacon.
But I sure will let everyone know how it turns out!Hearts_2015 wrote: »
Go to Amazon and search for "silicone muffin pan" and there are ton of them listed.
Thanks!
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