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Egg Muffins! (pics) Another Slam Dunk!

Monday, June 09, 2014

This is the first time I made something that my results actually looked as good as or better than the pic on the original recipe.

Actually, the final results are a mishmash (just call me Dr. Frankenstein) of several recipes.

These egg muffins are outstanding and there are two muffins in one serving. I put diced lean Canadian bacon, zucchini, scallions, 2% cottage cheese, and shredded Parmesan cheese. Only 126 calories in one serving which means I have room for Jewish rye toast spread with avocado and sea salt, and a side of watermelon. Filling, nutritious, and most importantly--DELICIOUS!



P.S. The whole breakfast clocks in at only 300 calories!

P.P.S. Here's the recipe I used for the Egg Muffins per Susu's request.
4 large eggs
8 large egg whites
1-2 tsp. seasoning –optional (I used salt, some cayenne, and some ground white pepper)
1/3 cup 2% cottage cheese
1/3 cup shredded Parmesan cheese
½ a small zucchini finely diced (can use other veggies)
6 slices lean Canadian bacon--diced
3-4 green onions finely diced


Preheat oven to 375 F. Use 12 muffin size pan. Put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer diced meat, vegetables, 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 seasoning, and beat well. Pour egg into each muffin cup until it is 3/4 full. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
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