Egg Muffins Are A Great Way To Start The Day!

Posted by on January 28, 2015 in Recipe | Comments Off on Egg Muffins Are A Great Way To Start The Day!

Egg Muffins Are A Great Way To Start The Day!

Many quick and convenient breakfast items are packed with sugar both natural and added sugar. Dry cereals, cereal and granola bars and hot cereals just to name a few. Although this might give us a quick boost of energy it fades fast.

Egg Muffins are a protein packed breakfast that is quick and easy to make and eat. I go to the gym before work and I am always looking for something I can eat on the road on my way to work however I don’t want to add extra “bread” to my meal. Don’t get me wrong, I love bread, but for the calories it doesn’t fill me up or keep me full for very long. These little egg muffins are easy to eat even on the run. If I add veggies to the mix I even make them into a better breakfast choice. I usually will warm one up and toss it in a soup thermos so it is ready to eat after my workout. I love to eat it with an apple or some grapes. I hope you enjoy these as much as I do. They are gluten free and can be made without cheese to be dairy free too.

This recipe is only a guideline; feel free to mix it up or use leftover vegetables and meat in your filling. Believe it or not it taste great with leftover chicken or salmon!

Egg Muffins
Egg Muffins
Votes: 1
Rating: 3
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Rate this recipe!
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Servings
6 muffins
Servings
6 muffins
Egg Muffins
Egg Muffins
Votes: 1
Rating: 3
You:
Rate this recipe!
Print Recipe
Servings
6 muffins
Servings
6 muffins
Ingredients
Servings: muffins
Units:
Instructions
  1. 1. Preheat oven to 350 degrees. Smear muffin tin with butter.
  2. 2. Divide meat, potatoes, onions and cheese among 12 muffin cups. Beat eggs with garlic, salt and pepper. Divide egg mixture evenly among muffin cups.
  3. 3. Bake 15-20 minutes until egg has set and a tooth pick inserted in the center comes out clean.
Recipe Notes

Leftover cooked meat and vegetables can be substituted for sausage and potatoes.

Take it one prep at a time,

Chef Jackie