Egg Muffins

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We have shared this recipe gem with a few patients so far and have decided to finally place it on our blog. We bring you this week a “blank canvas” recipe for you to make your own. We will share with you the basic recipe and then offer some delicious add-ins, but the sky is the limit!

This Egg Muffin recipe makes for not only a nutritious breakfast on the go, but could also a great snack throughout the day. Making these in muffin tins offers built-in portion control. They also freeze well and can be placed in the microwave for reheating.

photo credit: graemea00 Eggciting

THE BASE INGREDIENTS

8 eggs

Cooking spray (We recommend an olive oil sprayer for no added chemicals.)

EQUIPMENT

Whisk

Muffin tin (Recipe makes 12 “muffins”)

ADD-INS (all chopped or shredded)

Bacon

Sausage

Ham

Cheese

Green onions

Bell peppers

Spinach

Kale

Tomatoes

Onions

Mushrooms

Kimchi

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Whisk eggs. Prepare add-ins by either chopping or shredding appropriately.
  3. Spray muffin tins with cooking spray.
  4. Place add-ins in the bottom of each muffin tin well.***
  5. Pour in whisked eggs, filling each well to ⅔ capacity.
  6. Baked for 25-30 minutes, or until eggs are set.

***THE BEST PART OF THIS RECIPE- You can make 12 different egg muffins by placing different add-ins to each tin. Fabulous use for leftovers or vegetables that are about to turn.

The nutritional content of your personalized egg muffins will vary. However, when limiting your add-ins to those that are rich in protein and to fresh vegetables, you will ensure that you are maintaining a proper macronutrient balance. We suggest having 2 muffins as a breakfast or 1 muffin as a snack.

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