Egg Muffins
bytemeeeeee
Posts: 173 Member
in Recipes
(Makes 12 muffins, recipe created by Kalyn with inspiration from The South Beach Diet book.
15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins. You can use less egg yolks and more egg white if you prefer.)
1-2 tsp. Spike Seasoning
1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)
Optional, but highly recommended, 3 green onions diced small.
Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage
Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.
In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. (I used to add a bit of half and half or milk, but lately I like the way they turn out without it.) Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Muffins will keep more than a week in the refrigerator without freezing. Egg muffins can be frozen and reheated, but I like them best when they're just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.
I personally use more egg whites and jalapeño to mine...They are REALLY good and can be made MANY different ways...Be creative!
Enjoy!
Debbie~~
15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins. You can use less egg yolks and more egg white if you prefer.)
1-2 tsp. Spike Seasoning
1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)
Optional, but highly recommended, 3 green onions diced small.
Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage
Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.
In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. (I used to add a bit of half and half or milk, but lately I like the way they turn out without it.) Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Muffins will keep more than a week in the refrigerator without freezing. Egg muffins can be frozen and reheated, but I like them best when they're just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.
I personally use more egg whites and jalapeño to mine...They are REALLY good and can be made MANY different ways...Be creative!
Enjoy!
Debbie~~
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Replies
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(Makes 12 muffins, recipe created by Kalyn with inspiration from The South Beach Diet book.
15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins. You can use less egg yolks and more egg white if you prefer.)
1-2 tsp. Spike Seasoning
1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)
Optional, but highly recommended, 3 green onions diced small.
Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage
Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.
In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. (I used to add a bit of half and half or milk, but lately I like the way they turn out without it.) Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Muffins will keep more than a week in the refrigerator without freezing. Egg muffins can be frozen and reheated, but I like them best when they're just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.
I personally use more egg whites and jalapeño to mine...They are REALLY good and can be made MANY different ways...Be creative!
Enjoy!
Debbie~~0 -
*drools* looks delicious! Thanks for the recipe I love bite sized things like this, it makes portion control much easier.0
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*drools* looks delicious! Thanks for the recipe I love bite sized things like this, it makes portion control much easier.0
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first off. . .holy abs! sexy!
Second. . bump0 -
Thanks! Been needing healthy, portable, on-the-go breakfasts for myself and my teenage son.0
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how many calories are in them? so I can log them onto my food journal..0
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Bump! I've been wanting a recipe like this! Thanks!0
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Thanks! Been needing healthy, portable, on-the-go breakfasts for myself and my teenage son.0
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Thanks0
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Thanks! They look delicious0
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Bump...thanks!0
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:happy:0
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Made these this morning for breakfast using 1 1/2 cups Liquid Egg Whites and 1/2 cup FF Cheddar, 6 oz Canadian Bacon, Red Pepper, and Green onions and they were AMAZING! I did put it in my recipe builder and each one came out to 41 calories.....Just absolutely wonderful!
Thanks for the idea!0 -
nice! trying tonight0
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looks yummy, making some tonight to take for breakfast this week0
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looks awesome! I will make these for sure!0
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gotta try these!0
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just made these tonight and they turned out fabulous!!!0
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Yum, can we have the calorie count? Thanks. Very new at this.0
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These look very similar to this recipe!
http://www.myfitnesspal.com/topics/show/711823-breakfast-quiche-muffins-74-calories-each0
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