Yummy high protein breakfast and great for on-the-go! These egg muffins will last up to a week in the fridge.
15 eggs (you can use less egg yolks and more egg white if you prefer)
1-2 tsp. seasoning blend that’s good with eggs
1-2 cups grated low fat cheese (use less cheese if adding meat to muffins)
3 green onions diced small
Chopped veggies (such as broccoli, red pepper, zucchini, mushrooms, spinach, etc.)
Diced Canadian bacon, lean ham or crumbled cooked turkey sausage (any meats really, these ones are just “healthier”)
1. Preheat oven to 375 F.
2. 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 with nonstick spray.
3. In the bottom of the muffin cups, layer diced meat, veggies, 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.
4. Break eggs into large measuring bowl with pour spout, add seasoning, and beat well. You could also add a little bit of milk or half and half at this point if you wish.
5. Pour egg into each muffin cup until it is 3/4 full. Stir lightly with a fork.
6. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
The recipe makes 12 muffins but I only had 5 eggs in the fridge so I made 4 muffins. Just make sure you have more eggs than you plan on having muffins.
For the seasoning blend, I just used some salt, pepper and parsley. The original recipe called for Spike Seasoning but I’ve never heard of it.
For the cheese, you can use your favorite blends. I used mild cheddar and a little Parmesan. Monterrey Jack probably would have been really good too. Just about any kind will work.
When you pour in the eggs, just fill until you reach about the top of the cheese. I believe I over-filled mine a little and the muffins ended up being HUGE. Not complaining since they still tasted fantastic, but they weren’t very pretty when done.
Make sure to let the muffins cool for 15-20 minutes before you store them in the fridge. You could also freeze them but the muffins will keep in the fridge for over a week. You can reheat the egg muffins in the microwave but don’t eat for too long or they could get rubbery. If you freeze them, make sure you thaw them in the fridge before microwaving.