Lifestyle Design

Yummy Egg Muffins

I LOVE this recipe!  it is easy, it is good for you and it has infinite combinations.  High Protein, Low carb, Gluten-Free, you can make them low fat easily by changing the meat and cheese to low fat versions.

Today I made 2 different kinds just to show you how easy it is.  Taco Egg Muffins and Cheesy Mushroom Egg Muffins

Quick Tips:

  • Always use cooking spray on your pans!  I forgot this step once and the pan was wrecked beyond repair.
  • Don’t try the paper muffin wrappers, the liquid soaks through and makes a mess.
  • The muffins keep in the fridge for 5 days and in the freezer a couple months. Just thaw before reheating.

Let’s get started!  Each recipe will make 6 Muffins.

Step 1. Gather all your ingredients together!

Taco Egg Muffins

Cheesy Mushroom Egg Muffins

Step 2. Mix everything together

Taco Egg Muffin

Cheesy Mushroom Egg Muffin

Step 3. Always remember to spray the pan

Step 4. Scoop 1/4 cup of mixture into muffin cups

Step 5. Bake for 20-15 minutes

Step 6. Enjoy!

Taco Egg Muffins

Cheesy Egg Muffins

Cheesy Mushrooms Egg Muffins

  • 6 eggs
  • 1/2 cup cheese (I Like cheddar or Tex Mex Mixed)
  • 1/2 cup chopped mushrooms
  • 1/4 cup chopped white onions
  • salt & pepper to taste

Pre-heat the oven to 375 degrees. Mix together ingredients with a whisk or forth.  Spray pan with cooking spray. Scoop a 1/4 cup into each muffin cup. Bake for 20-25 minutes. Cool for 10 minutes

Enjoy

Taco Egg Muffins

  • 6 eggs
  • 1/4 cup green onions
  • 1/2 cup ground meat (beef, turkey, chicken)
  • 1/2 cup cheese of your choice ( Tex Mex works great)
  • 1/4 cup bacon pieces (use real bacon)
  • 1/4 cup Salsa (chunky is best)

Pre-heat the oven to 375 degrees. Mix together ingredients with a whisk or forth.  Spray pan with cooking spray. Scoop a 1/4 cup into each muffin cup. Bake for 20-25 minutes. Cool for 10 minutes

Enjoy!

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