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!
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