Aly’s Fav Egg Muffins Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins. You can use less egg yolks and more egg white if you prefer.)
1-2 tsp. Spike Seasoning (optional, if you have food allergies or don't have Spike, use any type of seasoning blend that's good with eggs.)
1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)
3 green onions diced small.
Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc.
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage. I usually use deli ham or turkey.
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Directions: |
Directions: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 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 cup. 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. |
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Personal
Notes: |
Personal
Notes: Muffins will keep more than a week in the refrigerator without freezing. Egg muffins can be frozen and reheated, but are best not frozen.
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