Picture this: you overslept, have to take the dogs out, two handsome Frenchies in my case, the boyfriend is hogging the bathroom sink, your shirt you wanted to wear is in the washer and you are starving. There isn’t anytime to blend a shake or make an omelette so you go into the fridge and find your saving grace! This is the situation where egg muffin cups come to the rescue EVERY time! Without Fail. I like to put 2-3 ‘muffins’ in a small zip lock bag, or reusable small container, so that if I am ever in this situation I can grab a pack, pop it in the microwave for a minutes and go. Here is the printable recipe – Quick Egg Muffins_The Modern Day Betty.
This post contains affiliate links. For more information, see my disclosure below.
So what will you need?
- 4 16 oz Egg white cartons (you can use egg beaters, but in our household we prefer the whites only)
- 2 packages Turkey bacon
- 1 Pint Mushrooms, sliced
- Pinch of Salt and Pepper
- 1/4 cup shredded low fat cheddar cheese (more if you are feeling glutinous)
*Add other veggies/meats to switch up the flavor profile (broccoli, onions, peppers, zucchini, sweet potato or sausage/tofu)
Spray two muffin pans with coconut spray, my favorite muffin pan is this one – with it being silicone it makes clean up a breeze, but if you like the metal version this one works great! Then take a piece of the turkey bacon and line the muffin tin, flat side on the top, to make a ring for the egg mixture.
Cut up the remaining slices of bacon and distribute them evenly between each muffin tin, and by evenly I mean eyeball and throw them in there! The more the merrier. Follow with the sliced mushrooms and the cheese, in the same fashion. Sprinkle the s&p.
*Here is where you can add the other toppings. I prefer to have texture with my veggies, so I do not cook them prior to throwing them in the muffin tin, but if you want less texture, saute them in a little coconut oil then cool and put them in the muffin tin. Sweet potatoes should be cooked ahead! No one wants crunchy sweet potatoes.
Top with the egg whites. I shake and pour straight from the container. This is supposed to be easy isn’t it? Sometimes I use the full 4, and sometimes I use three and change, but it all depends on how much stuff you put in the muffin tins prior to pouring in the egg whites.
Bake at 350 degrees F for 30-40 mins, until the eggs rise, and the middle is completely set. You can add a little more cheese after you take them out, but make sure you let them cool before putting them in their container to go in the fridge.
Nutritional Facts: Per 1 Egg ‘Muffin’ Calories:91 Fat:4 Carbs:1 Protein:11
++I use Isolator Fitness 16 oz containers for breakfast. They are durable, last a long time, and are perfect size for breakfasts and snacks. Check out the 28 oz and 38 oz for lunches and dinners.
Quick Egg Muffins_The Modern Day Betty <- Here is the printable PDF version of the recipe.
*If you purchase something through one of the links I may earn a small commission, but no worries, it doesn’t cost you a thing. If you would like more info on this, please visit my disclosure here.