Egg muffins are super easy to make and provide a tasty breakfast or snack that can be prepared in advance. They are basically like mini quiches in which you can make in many different varieties. Because it is made with egg and vegetables there is no explicit carbohydrate component to the recipe. It only takes about 10 minutes to mix the ingredients together and most of that time will be in chopping up some veggies to add to the mix. Because of the egg and cheese I do recommend a good no-stick spray like Baker’s Joy.
|Freezable, Pre-preparable, Serve Cold, Serve Hot
- 8 eggs (You can pic your own proportion of eggs to egg whites)
- 7 egg whites
- 1 cup shredded chedder cheese
- garlic seasoning (to taste)
- 1 green pepper (spinach, musroom and and other vegetables good too)
Muffins will keep at least a week in the refrigerator without freezing. Egg muffinscan be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 30 seconds to reheat.
|Spray cupcake pan with non-stick spray (baker's joy rocks). If using a regular muffin pan, use 2 liners.
|Beat eggs in a bowl
|Add diced veggies and cheese.
|Add garlic seasoning to taste.
|Pour into muffin tins filling 2/3 full. The muffins will rise
|Bake 25-35 minutes until muffins have risen and are slightly browned and set.