Monday, January 19, 2015

Breakfast Egg Muffins

I saw this on a blog a few months ago and finally decided to make them for JJ & I to have during the week. This recipe is great because it can be personalized to each persons tastes. Mine can have more veggies and his can have more meat. 

These are just as good leftover. All you do is pop them in the microwave. They will last in the refrigerator up to 10 days. 

Healthy Egg Muffins filled with cheese, sausage and veggies - YUM! { }

Healthy Egg Muffins
Cuisine: Breakfast
A healthy and delicious breakfast option - Egg Muffins filled with cheese, sausage and delicious veggies.
  • 10 eggs
  • 1-2 tsp. seasoning of your choice. I use garlic pepper
  • 1-2 cups grated low fat cheese. I use co-jack
  • ½ cup lean meat, turkey sausage, ham, etc. We like turkey sausage
  • Optional ingredients: 2 green onions diced small, ¼ cup diced spinach. Any chopped veggies would be a good addition.
  1. Preheat oven to 375 F. A silicone muffin pan or cups will work best for this recipe, but a standard muffin tin will work too. Just double your paper liners and spray well.
  2. Mix all ingredients together, whisking your eggs first.
  3. Pour into sprayed cups filling almost to the top.
  4. Bake for 15-20 minutes, checking often. Some muffins might take longer, depending on how many additional ingredients you add. Eggs will puff up and look like they are over flowing. Dont be alarmed, they will set back down to normal size.
  5. These will hold up well in the refrigerator for 7-10 days. I put two muffins in a snack sized bag for the hubs to pop in the microwave each morning for a quick breakfast. YUMMY and a great start to the day!

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