Breakfast Egg “Muffins”

Another delicious grab and go breakfast experiment!

We’ve been eating Banana Oat breakfast muffins in different variations for a few weeks so I decided to try another high protein option for those rushed weekday mornings. I’ve seen a few different “egg muffins” on Pinterest and I thought it might be fun to give them a try. Most of the Pinterest versions include a lot of dairy (cheese, milk, etc) and pig products (ham muffin liners, bacon bits, etc), but since Brian and I are cutting back on dairy and I don’t eat any pork products I made up my own version.

Here’s what I put in (makes twelve muffins):

  • 6 whole eggs
  • 6 egg whites
  • 1/3 cup brown rice flour or other flour
  • 1/3 cup unsweetened almond milk (My favorite is Trader Joe’s Vanilla Unsweetened in the refrigerator section)
  • 1 chicken apple sausage (Trader Joe’s)
  • 1/2 large green jalapeño pepper
  • 1/2 tomato
  • 1/2 zucchini squash
  • 1/4 cup chopped chives
  • 1 package Applegate herb roasted turkey slices (there are less than twelve so I cut them up to line all of the cups)
  • Coconut oil pan spray (Trader Joe’s)

1) Chop up the veggies and sausage into small pieces and mix together.

2) In a separate bowl use six whole eggs and with the other 6 separate out the egg white and yolk and use only the egg white. Add the almond milk and rice flour and whisk until mixed thoroughly.

3) Sprayed the muffin tin with coconut oil pan spray and lay about a half a slice of  turkey into the tin as a liner.

4) Fill the cups of the muffin tin with a scoop of the veggie/sausage mix each. I filled them up pretty high since the egg mix filled in around it all. Pour the eggs, almond milk and rice flour mix over it.

5) I baked these for about 25 minutes at 350 (checking back until the center of the cups were solid and not liquidy).

6) Let them cool and enjoy!

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Egg Muffins. Image by Ready Set Sarah

I didn’t freeze any because I wasn’t sure how well they would thaw… a friend told me they thaw better with dairy in them. It didn’t matter though because between Brian and I we went through them in one work week. We’d pop them in the microwave for about 40 seconds in the morning. Super fast, satisfying and easy.

I put the ingredients into the My Fitness Pal recipe builder on the app and this is the nutritional information it gave me for this recipe. This is for a serving of one Muffin. Not a bad breakfast!

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Nutritional info for 1 egg muffin (From MyFitnessPal)

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