egg muffins
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Just call it a muffin.

Do you eat the same thing every morning for breakfast? Whelp, I do and I ain’t the least bit sad or sorry about it, because these little muffins are delicious. And yes, they are really called “egg cups”, but if I call them “egg muffins”, my son will most definitely eat them. Yup, I will pull out all the mom tricks in the morning! I am not scared!

So these little guys are super easy to make, and will literally take you about 10 minutes to prep and then about 15 minutes to cook. You can mix anything you like in there — I tend to buy pre-chopped veggies like tomatoes, onions and bell peppers (yes, I will pay extra to get my time back) OR I will make these the “kitchen-sink style” way and put in all the sausage my son picked over or the grilled veggies from last night’s supper. See? This is easy stuff.

The main trick is to make sure you spray the hell out of the muffin tin before you pour in the contents so the finished muffins don’t stick. Oh and the second trick is to take them out just before they “set”, because they will finish cooking once you pop ’em out of the muffin tins. Again, if you burn the bottoms they will not come out easy. And that blows.

INGREDIENTS

  • 8 eggs
  • 1.5 cups of your favorite veggies, chopped and/or cut up gluten-free sausage
  • Splash of almond milk
  • Teensy bit of cheese to top (totally not necessary)
  • Salt & pepper to taste
  • Spray olive oil

DIRECTIONS

  • Heat oven to 375.
  • Spray muffin tin with olive oil. Real good.
  • Mix eggs, veggies and/or meats, s & p, almond milk.
  • Pour neatly into prepared baking tin by using 1/4 c measuring cup.
  • Top with a sprinkle of cheese.
  • Bake for 15-18 minutes until just set.
  • Pop out of tin immediately and let cool on wire rack.

I’m not kidding when I say Park and I make these every week – he LOVES to help out too! It’s a great way for him to get involved. Just watch below if you want to follow the step-by-step directions! Or if you just want to see us make a giant mess together. Enjoy!

Oh, and if you’re following the 21 Day Fix/Portion Fix meal plan like me, you can count 2 of these as 1 red container. Great protein bump for the day! Dependent on how many veggies you get in there, it might be a 1/4 of a container… so I don’t really count that since I’m always trying to get more veggies in anyways… always my struggle!

One last thing, gotta give props to the book I stole this recipe from, Fixate! This cookbook is a staple in our household. I used 1-3 recipes from it weekly and I love that it gives me the breakdowns for my container allotments… just takes the guesswork out of everything! Click this link to learn more out it or get one for your library!

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