Wellness Wednesday 2/18

Egg Muffins Recipe for a Grab-and-Go Breakfast (Low-Carb, Gluten-Free)

 These low-carb and gluten-free egg muffins are made of eggs, veggies, cheese (and optional meat) for a perfect grab-and-go breakfast!
Egg Muffins Recipe for a Grab and Go Breakfast (Low-Carb, Gluten-Free) found on KalynsKitchen.com

Many years ago I came up with the name Egg Muffins for these little little mini-quiches baked in muffin cups, and I think they’re perfect for a grab-and-go breakfast.  I’ve been making egg muffins since 2005, going through a few versions to get the recipe just right, and for several years this has been the most popular recipe on my blog.  If this is your first time making something like this, I’ve picked up a few tricks that I think you’ll like.

Recipe For Egg Muffins found on KalynsKitchen.com
 
Egg Muffins Recipe for a Grab-and-Go Breakfast

(Makes 12 muffins, recipe created by Kalyn with inspiration from The South Beach Diet book.  I’ve been making Egg Muffins since 2005 and this recipe has been updated several times with better photos.)

Equipment:

You can make these with Silicone Muffin Cups or a Silicone Muffin Pan.  I don’t recommend metal muffin pans or paper cupcake liners, because the eggs will stick.

Ingredients:
12 – 15 eggs (use 12 eggs for individual silicone cups and 15 for larger silicone muffin pans.  You can use less egg yolks and more egg white if you prefer.)
1 tsp. (or more) Spike Seasoning (optional, if you don’t have Spike, use any type of seasoning blend that’s good with eggs.)
fresh-ground black pepper (optional)
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, red pepper, sauteed zucchini, sauteed mushrooms, etc. (Using veggies will reduce the fat content)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Instructions:

Preheat oven to 375 F.  Spray a Silicone Muffin Pan or Silicone Muffin Cups with non-stick spray or olive oil.
In the bottom of the muffin cups layer diced meat, if using, sauteed vegetables, if using, 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 with pour spout, add Spike, and pepper (if using) and beat well. Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep more than a week in the refrigerator.  Microwave on high about 45 seconds to one minute to reheat.

(Egg muffins can be frozen and reheated, but I like them much better when they’re just refrigerated. For best results, thaw in refrigerator before reheating.  Frozen muffins will release some water when they thaw.)  

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About The Evolution! Society

"This is my life. It is my ONE time to be ME. I want to experience EVERY GOOD thing."--Maya Angelou "My Lyfe, My Vybe"--Crystal

Posted on February 18, 2015, in Wellness Wednesday and tagged , , , , . Bookmark the permalink. Leave a comment.

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