Is there a quicker on-the-go Kimkins breakfast than a handy, delicious egg muffin? Make up a batch, bake and freeze. Reheat in the microwave and you're good to go! These look lovely on a brunch buffet also!
Ingredients (makes 12)
- 12 eggs (less egg yolks and more egg whites work fine, too)
- 1 tsp Spike Seasoning (optional)
- 1 cup grated low fat cheese
- 2 green onions, minced
- 4 Tbsp red bell pepper, zucchini or mushrooms, minced
- 4 oz Canadian bacon, lean ham, or cooked turkey sausage
- 1 tsp each salt & pepper
Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.
In the bottom of the muffin cups layer the diced meat and veggies (if using) plus cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well.
Pour egg into each muffin cup until it is 3/4 full. Stir slightly with a fork to mix veggies and meat. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Nutritional Info (per muffin)Calories: 100
Carbs: 1 gram
Protein: 11 grams
Fat: 6 grams
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