One of my goals for 2013 is to make a new recipe each week that I have not tried before and post it on the website. I am really excited about this new goal except today is the last day of the first week of the year. This morning I planned to go to the grocery store to make something new tonight, but some errands don’t always get done with an infant around the house. So this afternoon I was trying to look at recipes I have been wanting to try, but only using ingredients I had at the house already. Then it turns out my husband wanted to get dinner with his sister tonight! I really did not want to start out not reaching my goal the very first week!! So that brings me here to 9pm with egg muffins in the oven for breakfast tomorrow.
I have been wanting to try this recipe from pinterest that I found several months ago, but then I thought our little girl was allergic to eggs. I have tried them sparingly again and she seems to be ok, so I’m just not eating them everyday like I used to.Ingredients 12 eggs 2 tsp of favorite egg seasoning. (The recipe called for Spike seasoning, but I have never used that, so I made my own seasoning. I used a blend of paprika, oregeno, thyme, salt, pepper, cumin, coriander, and basil) vegetables of choice meats of choice cheese of choice In this version, I used spinach, garlic, mushrooms, and a little bit of mozzarella. I would have put onions in it too, but I did not have any on hand.
Preheat oven to 375 degrees. Line muffin tins with liners and spray cooking spray in them. Place vegetables/meats/cheese in the cups. Beat the eggs and seasoning well and pour into muffin tins. Bake for 25-35 minutes, or until edges are brown.
Let cool and then place in bags in the refrigerator. If you put 2-3 in each ziploc you can grab it in the morning and then throw them in the microwave for 1-2 minutes (take out of the ziploc before putting in the microwave). Then you have breakfast when you are on the go in your busy mornings. These should last for up to a week in the refrigerator. ( I would do 2 if you use more meat/cheese, and 3 if you don’t. 100 calories is not enough for breakfast in the morning if you only have 2.)
Whatever you decide to put in the egg muffins will determine the nutritional content. With just the eggs and seasoning each muffin has only 48 calories, 0g of carbohydrates, 4g of protein, & 3g of fat. This was for 18 muffins.
These are great for breakfast or will make a great snack at any point in the day as well! They are low calorie and low carb, with just protein and a little fat. Great for any healthy lifestyle eating.I just pulled them out of the oven, and they turned out great! Be sure to use the cooking spray over the whole muffin cup or they will stick to the paper. I had a couple of the paper ones get a bit stuck.