Egg Muffins

The discovery of this recipe has been an absolute game changer for me. I am not a fan of waking up early, I am not a fan of lunch foods, and I am frequently on the go around lunchtime anyway. Between all these issues I frequently end up skipping breakfast and nutritionally skimping on lunch, grabbing or making convenient foods that are not very good for me (grilled cheese my devotion is eternally yours).  These mini frittatas can be made ahead, reheated in seconds, and eaten on the go. They are low carb, lowish fat, and full of protein.  And, best of all, oh so tasty.

I found the recipe on Kalyn’s Kitchen, although you might call it a blueprint more than a recipe.  The gist is that you choose and prep various veggies (and meat if you so desire), sprinkle them with cheese inside of a muffin pan, and then pour beaten eggs on top of them.  In addition to seasoning, that is truly all there is to it. Prep any silicone muffin pan (or cups) by spraying them with oil.  The egg muffin above was made by chopping a mini brown sugar ham, sauteing some peppers and onions, and placing a little of all three in each muffin cup. Then I sprinkled some shredded cheddar and monterey jack cheeses on top of that, and poured egg with salt and pepper over the top, to fill the muffin cups about 3/4 full. Bake at 375 F for 25-35 minutes, until the middle is set.  Let cool 5-10 minutes before popping out of the pan.  Let cool completely before placing in a plastic bag in the fridge.  Egg muffins since then have had sauteed mushrooms, hot sauce, chopped green chile peppers and green onions in them. At some point I want to do bacon and crumbled breakfast sausage (not together) although the mushrooms ones have been fantastic without meat.  I am leaving for the beach soon, and I plan to pack my silicone muffin cups so I can bake these for easy breakfasts at the beach as well.

Speaking of the beach, I’ll be gone from mid June to early July. I hope to check in with the occasional travel post as well as some pre-posted food posts, and I will be back to regular postings in mid July!