Monday, September 23, 2013

Eggcellent Breakfast Muffins

In recent weeks I have gotten incredibly bored with my breakfast routine. Majority of the week, I am on the go so breakfast usually consists of a protein bar or quick bowl of cereal. Every now and then, I wake up craving something warm but just have no time to make anything. I have seen this egg muffin phenomenon on Pinterest and have been hesitant to try it. I was unsure how I felt about warmed-over eggs. There is only one way to find out, right? So I created my own recipe and decided to try it. Total success! This will definitely become a regular breakfast for me.


10 large eggs
1 splash of skim milk
12 slices of honey smoked turkey
1/2 cup of shredded cheese (I used cheddar)
1 small zucchini
1 small bell pepper
1/4 of a large sweet onion
1 handful of fresh spinach
Salt and Pepper 
Cooking Spray
Cupcake Pan 


1.) Preheat the oven to 350 degrees. 
2.) Begin by washing your veggies. Mince the onion, peppers, and zucchini. Take your fresh spinach and roll it up, then slice it thinly. 
3.) Place onion, peppers, zucchini and spinach in a skillet over medium heat until they become tender. I used cooking spray rather than oil to eliminate some calories from the recipe. 
4.) While your veggies are cooking, crack 10 large eggs in a mixing bowl. Add a splash of milk and salt/pepper and cheese. Beat together. 
5.) Add half of your veggie mixture to the eggs. Reserve the other half. 
6.) Thoroughly spray your pan. 
7.) Place one slice of turkey in each hole. Then, pour in egg and veggie mixture. Take reserved veggies and place in each cup. 
8.) Bake for approximately 25 minutes at 350 degrees. 

TIP: I transferred my egg mixture to a measuring cup for an easy pour into the cupcake pan. It worked perfectly! 


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