“Spend a little more time trying to make something of yourself and a little less time trying to impress people.”The Breakfast Club
Protein-packed and gluten-free, egg muffins make for healthy, on the run, breakfasts. Prepare the egg mixture then add your mix-ins: the possibilities are endless! After you have made these a few times, you can totally wing it with what you have on hand. I make them and store 2-4 in zip lock bags, for a convenient grab and go breakfast that appeals to anyone needing to get out the door in the morning. Low fat, low carb and packed with nutritious ingredients, this is a fantastic breakfast option. They are a good way to use up leftover veggies and meats. What’s not to love about cooking once and having a whole week of breakfasts?
Some tasty combinations are: cauliflower and aged cheddar; feta, tomato with black olives for mediterranean flair; spinach, tomato and mozzarella; sweet potato and smoked gouda; corn, scallion and pepper jack; pea, lemon and goat cheese; bacon, arugula and smoked mozzarella; turkey and blue cheese; ham and cheddar. I fill greased muffin tins almost to the top with the toppings then pour in the egg mixture. I make mine with regular eggs but if you are watching cholesterol, you can play around with increasing the amount of egg whites. Whichever way you make them, they are always delicious!
Here is the basic egg mixture I use to yield a dozen muffins:
10 large eggs beaten with 1/2 cup low fat milk, 1/2 teaspoon salt, splash of Tabasco hot sauce and freshly ground black pepper to taste. Mix-ins vary but about 2 cups of chopped vegetables/meat with about 1/2 cup of cheese. You want to have enough add-ins to almost fill the muffin tins, as seen below.
Bake in a 425F degree oven in a greased muffin pan, center of oven, for about 12 minutes. Can be rewarmed in a microwave oven but they taste fine cold.