Thursday, July 19, 2007

Basic Egg Muffins


A batch of these long-time low-carb favorites make for a quick and handy out-the-door breakfast, packed lunch, or brunch.

They can be made with whole eggs, Egg Beaters - type products, or some combination.
With use of flavored Egg Beaters, they can go together really quickly, and be very low in fat and calories as well.


Basic Egg Muffins
Makes 18 muffins.

12 large eggs or 3 cups Egg Beaters

Optional additions

1) Preheat oven to 350 degrees F.
Spray muffin tins with non-stick spray.

2) Scramble 12 eggs in a large bowl, seasoning to taste (or use 3 cups Egg Beater-type product).

3) At this point, you can add any desired variations, such as:
chopped extra-lean ham or Canadian Bacon, etc.
finely-chopped and sauteed vegetables like onion, bell peppers, green chilies, etc.
grated cheese
hot sauce
etc.

4) Pour or spoon evenly into greased muffin tins, filling cups about 3/4 full.

5) Bake at 350 degrees F. for 30 minutes.


Muffins will rise while baking, but deflate slightly when removed from oven. This is normal.

Can be eaten warm or cold, or reheated briefly (30 seconds) in microwave.
Stores well in refrigerator. Packs nicely.

Nutrient counts will vary greatly depends on ingredients used.


For Basic Recipe, whole large eggs, no additions, 18 muffins made:
Entire recipe: 864 calories, 60 g fat, 7.2 g carb, 72 g protein
1 muffin: 48 calories, 3.34 g fat, .4 g carb, 4 g protein

For Basic Recipe, Egg Beaters, no other additions, 18 muffins made:
Entire recipe: 360 calories, 0 g fat, 7.2 g carb, 72 g protein
1 muffin: 20 calories, 0 g fat, .4 g carb, 4 g protein

Add the counts for any additions.

3 comments:

Carol said...

Hi Carol here,
Thanks for the recipe it sounds great - just a question can I freeze these and reheat successfully?
Thanks

Lynde Foy said...

Yes you cab freeze these & reheat them. I am on Adkins & these are perfect!!

Becky said...

Yes, Carol, they freeze nicely and reheat easily in the microwave as long as you don't heat them too long. When you first pull them out of the oven, let them cool, then put into small plastic baggies and put in fridge or freezer. To cook frozen egg muffins, thaw them first (you may want to pull them out the night before, but they thaw fairly quickly anyway) then heat in the microwave until they're hot enough. Don't overheat -- they get rubbery.