Breakfast Egg Muffin Cups

I’ve been browsing Pinterest again.  Someone stop me!  It’s so addictive.  But, the other day I realized that out of 120 pins on my “Cooking/Recipes” board – I’ve actually tried very few of them.  So, I started perusing those pins and decided to buckle down and give a few things a try.  Here’s the first one – a recipe for “Egg Muffins”.  They’re kind of like mini omelets that are cupcake size.  They turned out great and I am in love with how easy they were to make and how convenient it has been to grab two of these each morning along with a yogurt and I have an on-the-go breakfast and morning snack in no time at all.  I found the recipe on this website:  http://www.kalynskitchen.com/  She's got some wonderful recipes... check her out!

 

Ingredients:

 

15 eggs (15 is perfect for silicone muffin pans however if you’re using a metal muffin pan or individual silicone cups – the directions say 12 eggs)

1-2 tsp. Spike Seasoning – or any type of seasoning blend that you enjoy with eggs

1-2 cups grated low fat cheese, I used a low fat Mexican blend.

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

Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. Using veggies will reduce the fat content

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

 

I used the green onions, small chopped zucchini and sliced ham cut into small pieces.  Love the combination.  I think the next time I will also add some chopped mushrooms.

 

Directions:

 

Preheat oven to 375 F.  

 

If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, and then spray liner with nonstick spray.

 

In the bottom of the muffin cups layer diced meat, if using, 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 seasoning, and beat well.  You could also add a bit of half and half or milk, but I did not and loved the way these turned out.

 

Pour egg into each muffin cup until it is 3/4 full.  Slightly stir with a fork or knife.  Bake 25-35 minutes until muffins have risen and are slightly browned and set.

 

Muffins will keep more than a week in the refrigerator.  You could also freeze and reheat by thawing in the fridge before reheating.  Either way  - to reheat from fridge microwave on high for about 45 seconds to 1 minute, depending upon your microwave strength.

 

Click here for printable recipe.