Egg Cups

Although breakfast is undoubtedly the most important meal of the day, I always struggle with it. I don’t skip it, but in the morning after dropping Nicholas off at school, I am concentrating on getting straight to work and usually just grab something simple like a yogurt, fresh fruit or a toasted English Muffin or bagel. On the weekends, it’s not easier. I usually have a to-do list longer than available time and stop for a bagel, or just have an early lunch. If The Husband is home, he’ll usually make me breakfast on Sundays, but he’s been working crazylong hours lately and we’re just two ships passing in the night … until the end of next week anyway.That being said, when I spied these Egg Muffins on Kalyn’s site recently, I went out and bought a silicone muffin pan (although a regular would certainly do) and made them that night. They could not be any simpler to make and ensure that I get a more filling breakfast without wasting time. I’m calling these Egg Cups though, because when I hear muffins, I think bread, and there ain’t none of that here. No matter, just deliciousness and pure flexibility as you can add whatever mix-ins you want. Although she mentions that she freezes hers, I don’t think I’d do that again in the future. After nuking a frozen one, for some reason it seemed to hold extra water (perhaps from the ice forming, and this was only a couple days later) and the eggs weren’t as tender. Still a great, healthy breakfast on the go, and what else could we want in the morning? 

Egg Muffins
(Makes 12 muffins, recipe created by Kalyn with inspiration from The South Beach Diet Book).

15 eggs (for silicone muffin pan, use 12 eggs for metal muffin tins. You can use less egg yolks and more egg white if you prefer.)
1-2 tsp. Spike Seasoning
1-2 cups grated low fat cheese
Optional, but highly recommended, 3 green onions diced small
Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Preheat oven to 375F. 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 diced meat, if using, vegetables, if using, 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. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.

P.S. All notes in the above recipe are directly from Kalyn.

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