Looking for an easy way to eat eggs in the morning on the go? Then, you’ll want to try these ‘Egg Muffins.’ After realizing I needed more protein in my diet, especially the mornings I go to the gym, I decided to do a little research and found many variations of this concept on Pinterest. After getting my lazy butt in gear (why did buying a dozen eggs just to make these seem like the hardest thing to do??), I finally decided to make some of my own. The best thing about them is that you can tailor them to your liking and they even freeze well.
Here’s what I started with:
- a dozen eggs
- silicon muffin cups
- some reduced fat cheddar cheese.
I started simple because I wanted my daughters to eat them, too, and of course, they would never dream of eating anything with vegetables in it!
BUT, I decided for myself, I wanted some veggies so veggies it was because I was the primary person these were being made for. So I sauteed the veggies most appealing to me in some olive oil:
- red pepper
- yellow pepper
Then, you basically crack all the eggs into a bowl and add in the cheese
Then add in the sauteed veggies and add a little (garlic) salt, too.
Pour the egg batter into the cups (I used a ladle for this step to keep it neat).
Bake at 350 for 20-25 minutes and voila!
Pretty aren’t they?
To freeze them, I put 2 each in a smaller bags and then put the smaller bags into 1 big freezer bag. To defrost them, I pop 1 at a time in the microwave for 30-40 seconds (depends on your microwave). Some mornings I only take 1 if I eat it with a small bowl of cereal, too.
It’s that easy!
I also found these to be handy to have as a snack at random times, too.
- 12 eggs
- 1/2 tsp garlic salt
- 1 cup reduced fat cheddar cheese (I use sharp cheddar cheese)
- 1/4 cup diced red bell pepper
- 1/4 cup diced yellow bell pepper
- handful of chopped scallions
- 2-3 Tbsp diced onion
- 1 cup cooked meat (ham, cooked sausage or bacon)
- 1/4 cup fresh mushrooms (sauteed)
- 1/2 cup baby spinach (finely shredded)
- Preheat oven to 350.
- Spray a 12 cup muffin pan with cooking spray or use silicone baking cups
- In a large bowl, beat together the 12 eggs
- Add in the cheese and salt
- In a small pan, saute any vegetables you're using in a little olive oil
- Add the cooked vegetables to the bowl with the egg mixture and mix all together
- Pour 1/3 cup or so at a time into each muffin cup - I use a ladle to cut down on any mess
- Bake for 20-25 minutes, or until the center of the egg muffin is firm.
To freeze: Store in individual bags and place into a large freezer bag Defrost each egg muffin in microwave for 30-40 seconds