Sunday, January 15, 2012

Egg Muffins Recipe

I know what you are thinking. "Lea, you think now that your kitchen is remodeled and fancy, you are qualified to start giving people advice on cooking? Laughable!" I agree. It is pretty laughable. I am not a cook, nor do I fancy myself one. I manage to feed myself and my husband with a certain degree of health consciousness, although I won't deny dinners in our household sometimes consist of bowls of cereal, or frozen veggie patties. So, for now, we will stick with breakfast. Although, stay tuned for a blog post about a unique, delicious, recipe for eggplant tofu "lasagna." Don't let words eggplant or tofu (or the quotation marks around the word lasagna) scare you, I promise it is delicious!

We have recently experimented with Egg Muffins that were delicious, healthy and simple, my top criteria for any recipe.

No, I didn't say Egg McMuffin. I said we were healthy. This isn't anything ground breaking, these types of recipes have been circulating on low-carb blogs for years. I just pair mine with a banana to have a healthy mix of protein and carbs. The idea is that you prepare these in advance, then pop them in the microwave in the morning for a quick, healthy breakfast on the go.

This is about as easy as they come. There is almost no end to the ingredient possibilities, we just used what we already had in the fridge.

  • Liquid egg whites (you could also use real eggs, whisked)

  • Chopped mushrooms

  • Chopped onions

  • Chopped jalapenos

  • Turkey bacon

  • Shredded cheese

  • Pepper

  • Salt

(other variations could include green peppers, green chilies, tomatoes, BACON, etc)

Preheat your oven to 350. Spray a non-stick muffin pan with Pam (or any no stick cooking spray.) Fill the cups with your chopped ingredients and spices. Add the liquid egg whites about 3/4 full (they will rise) and mix everything up in the cups.

Pop it in the oven at 350 for 30-35 minutes until the eggs are firm.

As soon as they came out of the oven, hubby scarfed down two of them. OK, I might have helped with the scarfing.

I let them cool and put them in the fridge for the weekday mornings (if they make it to the morning with my munchy hubby). Next time, I may have to make two pans. I'd love to hear if you have any ideas for ingredient or spice alternatives. Let's get creative!


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