Aug 102012
 
 August 10, 2012  Posted by on August 10, 2012 Breakfast, Gluten Free, Snacks  Add comments


I came across this recipe a while ago and thought what a great snack or in-a-rush breakfast idea! He and She Eat Clean is the blog that I stumbled upon with this wonderful recipe, and I couldn’t wait to make these little egg delights!

They are so easy to put together and a great healthy choice. Using egg whites and only a portion of the yolks really helps to cut down on the fat and calories, and loading these little muffins with veggies gives them that extra nutritional boost! The house smelt amazing after I made these, and I couldn’t help but eat a couple as soon as they came out of the oven!

The rest of the egg muffins I popped in the fridge and Justin and I munched on them during the week as a quick snack or breakfast! They tasted just as great cold too, believe it or not!

 

INGREDIENTS 

  • Olive Oil Spray (Pure Olive Oil)
  • 4 scallions (or green onions), minced
  • 2 carrots, shredded
  • 1/2 red bell pepper, minced
  • 14 egg whites
  • 4 whole eggs
  • 1/2 tsp basil
  • 1 slice partly skimmed mozzarella cheese, or 1/4 cup shredded
  • Dash of sea salt and pepper

PREPARATION

  1. Preheat oven to 375 degrees F. Coat a 12-muffin tin with a small amount of olive oil spray to prevent sticking.
  2. Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables.
  3. Whisk eggs and seasonings in a large mixing bowl.
  4. Use a 1/3-measuring cup for the egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Top each cup with a sprinkle of cheese.
  5. Bake for 30 minutes or until muffins have risen and are slightly browned.
  6. Serve or keep in the refrigerator for up to 5 days and grab as snacks to go!

To make these muffins even more filling and more of a meal deal, next time I plan to use a jumbo muffin tin and add a couple tablespoons of cooked quinoa to each muffin! This alteration would up the protein and add some extra energy in the form of healthy complex carbohydrates!

 

Enjoy!

 

Christal 

 

Nutritionist in the Kitch

  23 Responses to “Easy Egg Muffins”

  1.  

    [...] EgG mUfFiNs: http://www.nutritionistinthekitch.com/2012/08/10/easy-egg-muffins/ [...]

  2.  

    [...] Easy Egg Muffins [...]

  3.  

    can we made it only using whole eggs?

  4.  

    [...] 9. Easy Egg Muffins [...]

  5.  

    These look delish! Is the above nutrition guide the amount per muffin I’m assuming??

  6.  

    Hi Laura

    I am very excited to make them , they look right up my alley. Do you think they would work with Less Egg Whites? or none at all?

    •  

      Yes! You could use only whole eggs for the recipe! This would just change the nutritional information as you would have more fat from the additional egg yolks!

  7.  

    Do they freeze well?

    •  

      Somewhat! They aren’t as good fresh after they have been frozen, but they aren’t horrible either! I would say they are better refrigerated rather than frozen!

  8.  

    This looks so good! What about egg substitute entirely? Do you think that would work and if so, what quantity?

    •  

      Hi Junia, you could try using an Egg Replacer such as Bobs Red Mills -http://www.bobsredmill.com/vegetarian-egg-replacer.html

      I am not sure what the quantity would be though! You would have to look at the egg replacer package directions as Im sure that they would put substitution amounts on the label!

    •  

      So I just finished making them using carrot, zucchini and red pepper and egg substitute. Very good! I just poured the egg substitute over the veggies and used approx 1 1/2 cartons (maybe a little less). I mixed the basil and pepper in the veggie bowl not reading the directions correctly but it seemed to work just fine. Thanks for the great recipe!

  9.  

    I made these today with some chopped up leftover veggie kabobs (zucchini, peppers, portobellos and onions) from last night and they turned out fantastic. I had two for lunch and I’m seriously looking forward to breakfast all week. Thanks for sharing!

    •  

      Hi Kristin!

      It’s great that you can really put whatever you want in them! That is an awesome idea using leftovers! Glad you liked them! :)

  10.  

    Hey Christal,

    I woke up randomly early this morning (never happens!!) and decided to make these. Even though I only used egg whites (thats all we had), they were amazing! I love your blog! Keep the recipes coming:)

  11.  

    I am really looking forward to try this recipe. Can I just ask how many calories are in one muffin? Thanks.

    •  

      Hi Laura!

      There are approximately 65 calories per muffin! The nutritional information is on the bottom of the post! :)

  12.  

    Yum, can’t wait to try this!

  13.  

    I love this recipe and can’t wait to try it! Great alteration at the end. Loving your site!

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