Recipes for muffins made from just eggs have been floating around food blogs for awhile, and this morning I decided to try them out. The idea is that they can be refrigerated or frozen and reheated later when you’re on the run. They make a nutritious, high-protein meal, and two of them add up to only about 5 WW points.
You fill muffin cups with whatever vegetables you like, maybe add some cooked sausage or ham, a bit of grated cheese and then pour on some beaten egg and bake. Kalyn’s Kitchen suggests using silicone muffin cups (which come in 6-cup forms and can be purchased at Target or Walmart), sprayed with nonstick spray. If you use regular muffin tins, line them with 2 paper cups each. Here are several variations I made this morning. Use your imagination with ingredients. Mushrooms? Great. Egg Beaters? Even less fat, but they may be a bit rubbery.
Egg Muffins
12 eggs
Any combination of the following:
Chopped green onions (I highly recommend these)
Red bell pepper, diced
Turkey sausage links, cooked and crumbled
Broccoli florets, blanched
Pickled jalapeno pepper slices
Cheddar cheese, grated (at least 1 cup; I used Cabot 50% Less Fat Cheddar)
Spray 12 silicone muffin cups with nonstick spray, or line regular muffin pans with muffin papers. Sprinkle some chopped green pepper on the bottoms of each cup, then some sausage, or cheese (or both!) and whatever vegetables you’re using. The cups will look more than half full.
Beat 12 eggs in a large bowl and generously salt and pepper. With a ladle, fill the cups with egg to almost full. Gently stir each cup and bake at 375 degrees for about 25 minutes.
Cool and place in a plastic bag and refrigerate. When you’re ready to head out the door to work, take a couple out and microwave. Pretty easy, huh?
I can’t wait to make these and have them on hand for a quick grab’n'go breakfast. I bet throwing some salsa in them would be good! Spinach and cheese and chopped canadian bacon…yum.
Spinach and feta cheese sounds great! How about adding some crispy bacon?
Anne: first of all, I can’t find silicone muffin pans, secondly I used paper muffin liners…bad idea! They were hard to peel off and stuck with food. I am not going to use a liner next time. However, they were still a “hit” with the greenhouse crew I fed them to at break time today, regardless. They are always good for a “test drive” .
Oh, and I used Morningstar veggie meat, fresh spinach, gr. onion, broccoli, a little cheese on top and 18 eggs. Got 24 muffins.
Love this idea. But how long will a cooked egg last in the fridge? How long will it last in the freezer? I didn’t even know you could freeze cooked eggs.