Ingredients:
Eggs (16 whole eggs or 32 oz Egg Beaters)
1 lb breakfast meat
Veggies (optional)
Cheese (optional)
Hashbrowns (optional)
Salt and Pepper
Cooking spray
I use breakfast chicken sausage to make mine.
They are made from 95% lean, skinless chicken, these rolls contain 84% - 87% LESS FAT than the USDA standard for pork sausage, so you can feel good about using this lean protein in all your favorite meals. And, less fat means you get more meat for your money! http://www.isernio.com/Products/ChickenSausageRolls.aspx
However, you can use any sausage or bacon, it's what your tastebuds prefer!
First preheat oven to 400 degrees.
Then gather your ingredients. Whatever you like in your eggs can be used. I like onions, green peppers, mushrooms and shredded cheese. But sometimes I mix it up with garlic, chopped broccoli, tomoatoes, etc. You get the picture. There is no rule to what you put in your eggs!
If you are going no carb, leave out the hash browns. When I feel like adding potatoes, I use these shredded potatoes found in the refrigerator section. It only takes about 1/4 cup to line the bottom of your muffin tin, which is approx 35 calories and 8g of carbs. Not too bad and they add a crunchy element!
I use a 32 oz Egg Beater container, it makes around 20 muffins, can make 1 or 2 more depending on how many vegetables I add to the eggs.
Lightly spray the muffin tins with non-stick cooking spray. Add a small handful of hashbrowns and press them down into the tin and on the sides. Sprinkle with garlic powder or pepper if desired. I only put hashbrowns into 20 of the muffin tins. Bake at 400 degrees for 20-25 minutes, or until the hashbrowns are "browned". Oven times may vary. In my oven it takes 25 minutes and then I put the oven on broil for an additional 2-3 minutes b/c I like my hashbrowns CRISPY!!
Chop desired vegetables. Pour Egg Beaters, sausage and vegetables into a bowl. Add desired seasonings. I use Tastefully Simple Fiesta Party Dip Mix, red pepper flakes, or any other seasoning you like in your eggs. You may also add 1/2 cup or 1 cup of shredded cheese. I use a different mixture every time, you can't go wrong!!
Remove the hashbrowns from the oven. Turn the oven down to 350 degrees. Spoon the egg mixture with an ice cream scoop into the nest the hashbrowns created. If you have extra egg mixture and have run out of hashbrowns, just spray the tins and add the egg to the muffin tin without hashbrowns.
Bake for 20-25 minutes. Sometimes on the last 5 minutes, I add shredded cheese to the tops for a gooey muffin. Mmm Mmm!
Remove from the oven when the egg no longer is wiggly. I remove them from the pan once they've cooled, use a spoon or a rubber spatula.
Here is a picture of Egg Muffins I made with egg whites, salt & pepper, green onions, spinach, mushrooms, and feta cheese. I use items that I have left over from other meals!
Sooooo yummy! I eat them right out of the oven & they're so healthy I don't even feel guilty! Let the remaining muffins cool and place in ziploc bags. I put 2 muffins in each bag, in the morning open the bag and reheat in the microwave for 30 seconds. Remove from the microwave by holding the ziploc part because the bag will be hot. These are great for on-the-go breakfasts!
If you made a large batch or don't want to eat them all this week, they freeze wonderfully. My sister gave them to family members at Christmas. She put around 15 muffins in a freezer ziploc bag. Remove the muffins you want to eat.. 2 frozen muffins take around a minute to heat.
Enjoy your Egg Muffins (protein delights!)
