Wednesday, May 6, 2009

Egg Muffins

I'd be lying if I said these were my favorite. There are plenty of other things I'd rather have for breakfast, but when I am watching my carbs and looking for a high-protein meal to start the day, these fit the bill. I start work at 7 am, so I don't have a lot of time in the morning to make up eggs or an omelet. These are great because I can pop a couple of them in the microwave after I get to work and they make a quick, healthy meal.
The amounts aren't exact. Really, you can add and anything to make them to your liking (ham, asparagus, broccoli, mushrooms.... the list goes on).

Egg Muffins
I have seen recipes for these all over, but I can't pick just one than this is adapted from.
makes 11-12 egg muffins

4 whole eggs
2 egg whites
splash skim milk
1/2 to 1 cup of chopped veggies (this time I used red and green pepper and green onions)
1/2 c. reduced fat cheddar cheese (plus maybe a little extra to be safe)
a dash or 3 or more hot sauce (optional)
salt and pepper to taste
other seasonings you like (this time I added 1/2 tsp rosemary)

1. Preheat oven to 350 deg F. Spray muffin pan with non-stick cooking spray.
2. Wisk eggs, egg whites, and spices together. Stir in cheese and veggies.
3. Fill muffin cups ~2/3 full, trying to make the amount of egg and filling (veggies/cheese) even in each one.
4. Bake for 15-20 min, or until eggs are set. Cool. I like to store them 2 to a sandwich bag in the fridge and then grab a bag when I head out for work. You can freeze them if you don't plan to eat them in the next couple days.
This is definitely NOT my favorite way to eat eggs. But, it works, and I'm tired of the hard-boiled variety. Its a great recipe to modify to find the flavor/veggie combos that you like the most.


  1. I've tried making these, too! I like it because you can put anything in it; it's like an omelet in muffin-form. Can't just have one, though! =)

  2. These are great little breakfast snacks!