Egg Muffins

bytemeeeeee
bytemeeeeee Posts: 173 Member
(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~~:smile:

Replies

  • bytemeeeeee
    bytemeeeeee Posts: 173 Member
    (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~~:smile:
    egg-muffins-500x500-kalynskitchen.jpg
  • graebnerkm15
    graebnerkm15 Posts: 33 Member
    *drools* looks delicious! Thanks for the recipe :) I love bite sized things like this, it makes portion control much easier. :smile:
  • bytemeeeeee
    bytemeeeeee Posts: 173 Member
    *drools* looks delicious! Thanks for the recipe :) I love bite sized things like this, it makes portion control much easier. :smile:
    They are even good cold no kidding...You can make it with more egg whites and basically pop em in your mouth all day!
  • GreatSetOfBrains
    GreatSetOfBrains Posts: 675 Member
    first off. . .holy abs! sexy!

    Second. . bump
  • gehlerc
    gehlerc Posts: 651 Member
    Thanks! Been needing healthy, portable, on-the-go breakfasts for myself and my teenage son.
  • secretgirl4611
    secretgirl4611 Posts: 474 Member
    how many calories are in them? so I can log them onto my food journal..
  • Bump! I've been wanting a recipe like this! Thanks!
  • bytemeeeeee
    bytemeeeeee Posts: 173 Member
    Thanks! Been needing healthy, portable, on-the-go breakfasts for myself and my teenage son.
    My son is 20 and loves turkey bacon or turkey sausage crumbled in it...
  • lins_q
    lins_q Posts: 19 Member
    Thanks
  • Anniel88
    Anniel88 Posts: 150 Member
    Thanks! They look delicious
  • JennBona
    JennBona Posts: 255 Member
    Bump...thanks!
  • htebaram
    htebaram Posts: 120 Member
    :happy:
  • pbhenshaw
    pbhenshaw Posts: 23 Member
    bump
  • amanda52488
    amanda52488 Posts: 260 Member
    bump
  • pbhenshaw
    pbhenshaw Posts: 23 Member
    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!
  • cfaye01
    cfaye01 Posts: 20
    nice! trying tonight
  • angeliis02
    angeliis02 Posts: 103 Member
    looks yummy, making some tonight to take for breakfast this week
  • MB_Positif
    MB_Positif Posts: 8,897 Member
    looks awesome! I will make these for sure!
  • everydaymom
    everydaymom Posts: 13 Member
    gotta try these!
  • ChrisGoldn
    ChrisGoldn Posts: 473 Member
    bump
  • bump
  • trudefaith
    trudefaith Posts: 50 Member
    bump
  • sheltielover
    sheltielover Posts: 135 Member
    just made these tonight and they turned out fabulous!!!
  • Yum, can we have the calorie count? Thanks. Very new at this.
  • charliehefferon
    charliehefferon Posts: 223 Member
    bump