Friday, July 22, 2011

Egg Muffins

Egg Muffins
Easy Egg Muffins - Clean Eating Breakfast
Recipe by Chelle Stafford


This recipe is super easy to put together, and can be made ahead for weekly breakfasts. I bake them up on Sunday. My best friend, and the world's greatest personal trainer, Tab, taught me how to make these... you can easily vary the ingredients to suit your tastes & needs.

The Recipe.   (makes 36)
Egg Beaters - 32 oz carton (or use egg whites only)
1.25 lb ground turkey extra lean (one package), browned & seasoned (I use Mrs Dash, Garlic & Herb or Fiesta Lime)  in 1 Tblsp of Coconut oil.
 
Optional Add-In's:
1 sweet potato, baked (I microwave for 3 min), skin removed and diced.
2 small peppers, diced.
1 green onion, chopped
1 cup chopped mushrooms (I use crimini)
1/4 cup baby spinach (chiffanade)
1 cup cooked quinoa
1/4 cup 2% cheddar cheese, shredded (to sprinkle over top, if your diet allows)

Preheat oven to 350° Grease (I use coconut oil spray) muffin tins. (Or use muffin liners).
Mix all ingredients in a bowl.  And fill muffin tins 3/4 full.  Sprinkle with cheddar if desired.
Bake for 10-15 minutes, until knife comes out clean. Allow to cool. Muffins will "deflate" as they cool.
Place muffins in baggies and toss in fridge. To reheat, microwave for 30 seconds (1 min. for 4 muffins).

Serving Size: 2-4 (each muffin contains less than 1 egg and about 100 calories).
Substitutions... Tab's original recipe used Eggs & Canadian Bacon. You can add or remove veggies, or meats or seasonings as you like. You can add more Egg Beaters if you prefer a more egg-y muffin.

Here's the nutritional data, as closely as I can figure it. This is per muffin. Obviously this will change depending on what you put in your egg muffins. You can run the numbers yourself, easily, at NutritionData.com. It's Free!
Nutritional information for Egg Muffins, Chelle Stafford

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