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.)

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.)

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!! :)

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.


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