Low carb egg muffins

15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins)

1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)

Optional, but highly recommended, 3 green onions diced small.

Optional: chopped veggies such as blanched broccoli, spinach, red pepper, zucchini, mushrooms, etc.

Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer meat, vegetables, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl, add salt and pepper and beat well.  Pour egg into each muffin cup until it is 3/4 full.  Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep more than a week in the refrigerator without freezing. Egg muffins can be frozen and reheated, but I like them best when they're just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 1-2 minutes to reheat.

I used egg beaters, ground turkey breakfast sausage, shredded cheddar, minced garlic and green onion.  I put a few dashes of hot sauce in the sausage when I was cooking it.  These turned out great! A super easy breakfast to grab and go.  Warmed up well.  And only 130 calories per serving in my Pampered Chef brownie pan! 

Healthified Brunch Squares

Review by Lyndee:

So Molly gave me the Pampered Chef brownie pan I’ve been dreaming of getting for an early birthday present this weekend.  And they give you some recipes to try with it.  This thing isn’t just for brownies.  You can do lasagna, muffins, cheesecakes, egg bakes, etc. and the beautiful thing is, it’s portion controlled!  I decided I would use it to make my breakfast for the week. Then I got really crazy and decided to use their recipe for Brunch Squares.  I made some substitutions to healthify it and it is excellent! 

36 tater tots (You could use hashbrowns if you don’t have tater tots)

½ package cream cheese (I used reduced fat)

8 eggs (I used 2 cups of egg beaters)

3 green onions

Diced ham or sausage (I used 1 pound of turkey breakfast sausage)

Shredded Cheddar cheese (I used 2%)

Place 3 tater tots in each well. Mix cream cheese and eggs in batter bowl. Salt and pepper to taste. Add meat and green onions to egg mixture. Use large scoop and place 1 scoop of mixture into each well. Bake at 350 for 10-12 minutes. Test with a knife to make sure eggs are set.

These are yummy and easy! I brought two for breakfast and popped them in the microwave to warm up for 2 minutes.  Delicious! I can’t wait to make them again next week. 

Breakfast pizza (healthified)

Review by Lyndee

Ingredients:

1 flatout fold it bread or a tortilla

¼ cup egg beaters

shredded cheese (I used 2% reduced fat)

Ham, turkey bacon or sausage crumbles

1/8 fat free mayo

1 tsp Mustard

Options to add: diced onions, tomatoes or peppers

Preheat oven to 350.  Cook your egg beaters or scrambled eggs in a pan or microwave.  Mix mayo and mustard together.  Spread across the flatout bread as your “sauce”.  Add your meat (I used turkey bacon crumbles) and eggs.  Top with some shredded cheese.  You can use cheddar, mozzarella or a combo colby jack like I did.  Whatever cheese you prefer.  Bake in the oven for 8-10 minutes or until cheese is golden brown. I used my handy dandy pizazz and it comes out perfect every time.  

Healthified breakfast melt

Review by Lyndee:

Ingredients:

¼ egg beaters

2 slices fat free American cheese

2 pieces light Italian bread

4 pieces deli ham

Light butter spread or spray

Directions:

Butter one side of each slice of bread.  Lay butter side down in a pan.  Set piece of cheese and two pieces of ham on each slice.  Cook on medium heat.  Cook egg beaters in a small separate pan.  When egg beaters are done, move on top of one of the bread slices.  Flip the other slice on top.  Cook until the bread is a golden brown.

This is a great way to break from the norm of your daily breakfast routine.  It’s warm and gooey and nutritious at under 300 calories and 5 grams of fat. Plus, you get almost 30 grams of protein in this hearty little sandwich.  You could swap turkey bacon, sausage or meatless soy crumbles for the ham as well.