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.