Do you need something quick and easy for breakfast and a change from green smoothies or oatmeal with berries? Me too! Variety is what keeps us inspired to stay healthy.
Here’s a great alternative I found on the gorgeous Facebook page Signature Weddings that you can make in advance, freeze and then just grab and go.
These egg muffins are perfect for breakfast, snack or lunch. And you can use whatever meat, cheese and veggies you like. In fact, as the photo shows, try a few combinations and see what you like most!
They are filling and much healthier than a muffin, bagel or donut, which are usually loaded with carbs, sugars and unnecessary fats. Instead, you get a protein and a veggie serving first thing in the morning.
Egg Muffin Delight
Ingredients
Green onion as required
Chopped tomatoes as required
Chopped peppers as required
Cheese as required
Fresh coriander
Add chicken or other lean meats, spinach, shredded potatoes, mushrooms, ricotta cheese, chilies and more as per your taste.
Eggs 6 beaten with 2 tbsp milk, salt and black pepper to taste
** For a leaner version, substitute egg whites for a few of the eggs and skip the cheese.
Instructions
Preheat oven at 200C
Grease your muffin tin
Add the vegetables, meat and cheese of your choice and pour beaten egg mixture on it.
Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set.
Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer.
The Egg Muffins can be reheated in the microwave.
Try these delicious egg muffins and let me know in the comments which combination you love best. Thanks to Signature Weddings for this fabulous recipe!
Wishing you abundant health,
Paula
