This morning I woke up at 2:30 am with a pounding migraine. I get migraines every once in a while – not too often though. But when I get them, they are a killer. I crawled out of bed, popped 2 Motrin and decided against my morning run. Alas, I may try running 3 days in a row to make up for today – something I have done only once before. Have you run more then 2 days in a row?
On to breakfast…while driving back to Massachusetts on Sunday, I decided to try to make some Egg Muffins (or that’s what I am going to call them). I found a recipe for something similar in The Biggest Loser Family Cookbook but decided to take the recipe and make it Running Leaner and Greener style!
Ingredients: (makes 12 muffins)
- 16 oz egg whites
- 3 eggs
- salt
- Veggies (I used broccoli, frozen spinach, mushrooms and tomato)
- Shredded cheddar cheese (I used 2% sharp cheddar)
Directions:
- Preheat oven to 350 degrees
- Prepare veggies – I defrosted and squeezed all the water out of the spinach, sautéed the mushrooms, steamed the broccoli and sliced the tomato. Depending on which veggies you use, your preparation will be different.
Broccoli steaming and mushrooms sautéing.
- Spray 12 cup muffin tin with cooking spray and start putting veggies into the cups. Notice the 6 on the left have broccoli and the 6 on the left do not – Matt hates broccoli and I am making some of these for him! Please note, I did not put the tomato in the muffin cups yet.
- Next, break 3 eggs into a bowl and beat with a wire wisk. Then add 16 oz of egg whites and season with salt and pepper to your liking.
- Add a little less then 1/4 cup of the egg mixture to each of the muffin cups.
- Place in oven for 7-8 minutes
- Remove from oven (eggs should be slightly set) and sprinkle with cheese
- If adding sliced tomatoes, do so now.
- Return back to oven for another 8-10 minutes until cheese is melted and eggs are completely set.
Finished product.
After a few minutes, remove from muffin pan and cool completely – or eat!
I packaged up my egg muffins and had two for breakfast today – along with a piece of Whole Wheat Cinnamon Raisin toast
I must say, I was really pleased with these muffins. I really liked having breakfast all ready for me – all I had to do was microwave them for about a minute. Matt really enjoyed them too – said the flavor was good and it would be interesting to try other mix-ins.
A definite add in to the breakfast rotation.
Happy Tuesday!
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Those look amazing!! I wonder if I could do just egg whites or maybe add egg beaters (I have high cholesterol). I bet J. Flakes would LOVE these…. I’m trying them.. thanks heather!!
I made these with peppers, onions and diced ham for Stephanie, and we froze them up. I think I’m going to give your mushroom/spinach variation a try.
Hi Maribeth – I’m sure you could use all egg whites or egg beaters – the recipe I was altering only made 8 muffins with a 16 oz carton of egg subsitute – I wanted to make 12 so I added extra eggs. Even so, there were only 3 eggs spread through 12 muffins – so it probably didn’t add too much chlorestrol.
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