Wednesday, April 10, 2013

Egg Muffins

I usually have one day a week that I do my "power cooking".  I get a bunch of chicken breasts marinated and grilled, I make a big batch of brown rice, get all my veggies cut up and in containers - well, you get the idea....

This is a great recipe for breakfast, or a quick protein 'snack'.  They are easy to make, and you can just keep them in the fridge until you are ready to eat.  Then pop them in the microwave for a minute or two - easy and healthy!!  (Just make sure you remove the muffin cups, if they're foil like mine.)

Ingredients:
6 eggs
1/2 cup lowfat mozzarella cheese, shredded
green onions, chopped
peppers, diced
ham, diced  (I think sausage would have been really good, too.)

Directions:
Preheat oven to 375F.

Line muffin pan with liners.  If using paper liners, use two liners in each cup.  (I used foil, and they were fine.)  Spray liners with non-stick cooking spray.

Place a little diced meat or sausage in the bottom of each cup.  Add onions, veggies and cheese until each cup is about 2/3 full.

Beat eggs in a small mixing bowl.  (You could add some seasoning to the eggs if you would like.) 

Pour eggs into muffin cups, dividing evenly between each.  Stir slightly with a fork.

Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Enjoy fresh or refrigerate for later!! :)

Notes:
You can double this recipe and even freeze these if you would like.  Thaw in refrigerator first, and then heat in microwave 1-2 minutes.

2 comments:

Anonymous said...

New to the fix. What are the containers a serving of this would use?

Beth said...

Man - I don't know! I would say maybe 3 muffins would be a serving. So I would estimate 1 red, 1/2 green, and 1 blue? haha I didn't use these on the Fix, so I'm just guessing. :D