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Healthy Egg Muffins

amyeatinglow's picture
I never seem to have enough time in the morning to make a diet-friendly breakfast. Lately, I had been stopping at McDonalds to get the scrambled eggs. They're sort of on plan but a little higher calorie and fat than I want so I wanted to make eggs that I could bring to work and reheat. These are perfect! You can add any sort of filling you want.
Ingredients
  Beaten egg 1 1⁄2 Cup (24 tbs)
  Cherry tomatoes 9 Small
  Jalapeno slices 5
  Dried basil 1 Teaspoon
  Parmesan cheese 2 Teaspoon
  Pam spray 9
Directions

Spray a muffin tin with PAM.
Add eggbeaters to each muffin cup (about 3/4 way full) and add any fillings you want in your muffins.
Bake at 350 for 30 minutes.
2 muffins would be a good serving amount.
Pack in tupperware and reheat in a microwave at work.
These sometimes deflate when you take them out of the oven - don't worry they still taste good!

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Breakfast
Method: 
Baked
Dish: 
Muffin
Ingredient: 
Egg
Interest: 
Everyday, Healthy, Quick
Restriction: 
Low Carb, Low Sugar
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
5
Many of us never seem to take out enough time to cook up something healthy for breakfast. Amy is showing how to make healthy egg muffins in just a few minutes. A great breakfast idea fit for those busy morning days.

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