Monday, August 13, 2012

Egg Muffins - Easy Protein-Packed Breakfast!

Good Morning!  I hope everyone had a great weekend!  Did anyone get to see the meteor shower over the last couple nights?  I saw quite a few last night, loved being able to be outside watching the stars on such a nice evening.  

I was thinking about the different recipes I have shared so far, and realized they have mostly been dinner ideas.  I think most people ask me for dinner ideas, and they are always looking to get out of doing the same old chicken dishes.  I find myself trying to get them out of doing the same old breakfast routine as well.  Most mornings are so crazy and so busy that people are either a) skipping (No No!) b) stopping for something on the way (No again!) c) taking a granola bar or banana out the door (getting somewhat better) or d) having a quick bowl of cereal (much better, but boring!).  These egg muffins are awesome.  You make them the day or evening before and re-heat them quickly in the morning.  FAST!  

I use egg substitute, making them extremely low calorie, but protein packed.  Not a big fan of egg substitute?  Try Better 'N Eggs before deciding once and for all, it comes out yellow and fluffy, just like eggs.  Otherwise, you can use 2 egg whites in each one, or 1 egg.  Both work just fine as well!  Ok, let's get started!

Egg Muffins
Start with a muffin tin, use a dozen or half dozen size.
Mist with cooking spray so they don't stick.

Take either 1/4 cup of egg substitute, 2 egg whites, or 1 egg and fill each muffin.

For this example, I have egg substitute in all of them except the top left corner, which is a real egg so you can see the difference.

Now, we add "add-ins".  This can be anything you like to put in an omelette!  To make life easy, I dice onions and peppers, put them in freezer safe containers, and use them in everything!  It is quick and makes life easy.  I don't have to pull out a cutting board and knife anytime I want a few onions in a dish.  So I also use this when I make eggs or egg muffins!  Try it, it is a huge time saver!

Here are a few suggestions for add-ins: Onions, Peppers, Spinach, Mushrooms, Ham, Turkey Bacon, Low-fat cheese (any variety).  Get creative!  These ones have onions, peppers, turkey bacon, and a little cheese.  You can add as much or little as you want.  I end up doing around 1-2 tsp of each.  Add these directly to the muffins.
Onions

Peppers

Turkey Bacon

Light Cheese - I sort of stir these in as I go, they are good mixed in.

Bake at 350 degrees F.  If you do substitute, it bakes for 30 min (until set in the center), regular eggs only bake for about 15 min, and the whites bake for around 20 min.  

They will be more puffy when they come out of the oven, then sink down a little bit.  The top right is my regular egg.  More rounded on top.


They are excellent!  Enjoy with a tomato, some avocado, or on the run!  When you use the substitute, it is fat free, and cholesterol free, so you can easily do multiple for breakfast, many days in a row.  The substitute is only 30 calories per quarter cup, but has 6 grams of protein, Awesome!  I will eat three, and if I only do veggies, it is less than 100 calories.

Have you made these before?  What would you add in yours?   Share in the comments below!  Have a great Monday!

 Hope you got your daily dose of nutrition today, and thanks for reading!  If you enjoy the blog, please share using the buttons below, or in the box to the right.  Also, we would love to have you join us!  Join this site in the "followers" box to the right.  "Like" the blog on facebook, and follow me on twitter (@jennasteprd), tumblr, and pinterest using the the boxes on the right.  Thanks, and have a great day! ~jenna

16 comments:

  1. I didn't know they were so easy. I will have to try these out for sure, thanks!

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    1. You are most welcome! Thanks for reading! They really are super easy, and flexible, use what you have :)

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  2. What a brilliant idea! We always have plenty of eggs but I get up so early that I usually don't have time to cook. This is perfect and I can't wait to try them! Thanks!

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    1. Thank you! I agree, it is hard to want to cook eggs in the morning, but this makes for a much faster morning! Enjoy! Thanks so much for reading!

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  3. These look amazing and I can't wait to try them! I'm a college student who often doesn't have time for a healthy breakfast (or sometimes a breakfast at all) so these look great for me. I do have a question though: how long do these keep for when made with real eggs?

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    1. Thanks for the comment! They are perfect for college! They keep for about a week (5-7 days) in the fridge when made with real eggs. Long enough to get your through the school week for sure! (Don't freeze them when making with real eggs, they don't hold up well)

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  4. This was so good and very simple. I just finished one and have 3 left in the fridge,makes breakfast really easy.

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    1. That's great! I'm glad you liked them and found them as simple as I do. Thanks for the comment, I appreciate it!

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  5. Interesting information I haven’t been through such information in a long time.
    Oralia Wankum

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  6. Love these! A good change-up instead of just plain scrambled eggs!

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  7. Replies
    1. They are filling! And they hold off hunger for a longer time than a carb breakfast! You can put one of them on an English muffin for an easy breakfast sandwich if you want to combine carbs and protein. I usually eat a few of them! Enjoy!

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    100% Egg Protein Powder

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  9. Delicious and so easy. Thanks for the great recipe!

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  10. I tried using egg beaters to make egg muffins with ham and cheese. They looked great when they came out of oven, but collapsed. Should I use regular eggs instead of the egg beaters.

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    1. I love making these with Egg beaters, and make them that way most of the time. I'm not sure why they collapsed, what was your cooking time and temperature?

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