Mini Egg Muffins

http://greenlitebites.com/2008/05/06/mini-egg-muffins/
eggNuffins_0102_main1

A while back Kalyn posted a recipe for Egg muffins and it intrigued me. I mean, basically it’s a single serve frittata you could carry to work! Then I saw Giada make Mini Frittatas and I just had to make this idea my own (I only say that because I CANNOT make a recipe as is, it like a personality flaw).

So this morning, in attempt to get my eating habits back in order I decided to give them a try. Making them was fun, the toddler helped and they took 15 minutes flat! My only problem came about afterwards. They all stuck a bit to my mini muffin pan but it didn’t bother the toddler and I, we still had fun dipping them in ketchup! Honestly, he loved them and so did I. I only wish I had some red bell peppers and maybe some chives. They both would have been good in there.

This is how I made them, take the idea and run with it. The base recipe is really versatile. Oh! and you are going to get a lot of pictures with this one. I was a bit camera happy this morning! egg muffin

  • 2 whole eggs
  • 6 egg whites
  • about ¼ cup sweet onion diced
  • about ¼ cup button mushrooms diced
  • about ¼ cup green bell pepper diced
  • about ¼ cup zucchini diced
  • about ¼ cup cherry tomatoes diced
  • 1tbsp (5g) Parmesan cheese
  • 1 tbsp (7g) of real bacon bits
  • non-stick olive oil spray
  • Kosher Salt & Pepper
  • Dried Parsley for garnish

Preheat the oven to 375 degrees.

Dice all the veggies and set aside.

Crack the eggs in a medium bowl and set aside.

Mix the Parmesan cheese & bacon bits together in a small bowl and set aside.

Heat a non-stick skillet over medium heat. Add in all the veggies. Sprinkle with salt & pepper and sweat for a for minutes until soft and the flavors merge.

egg muffin prepegg muffin - veggie skillet

Beat the eggs with a little salt and pepper.

Spray a 24-cup mini muffin pan with non-stick cooking spray. Place about 1 tbsp egg mixture in each muffin cup. You will have some leftover.

Scoop about ½ tbsp of the cooked veggie mixture into each muffin cup. Using the rest of the egg mixture, top off the muffin cups making each one about even. Sprinkle the cheese bacon bit mixture on top.

egg muffin making 1egg muffin making 2egg muffin making 3

Bake for 10 minutes. Serve! I sprinkled with a bit of parsley.

Here’s the before and after cooking. They do rise up quite a bit!

egg muffin beforeegg muffin after

And finally, the toddler shots, of course! :~P

egg muffin Ryan 1egg muffin Ryan 2

Approx Nutritional Information per serving
Servings Amt per Serving
4 6 mini egg muffins
Calories Fat Fiber WWPs
94 4g 1g old: 2 new: 2
Sugar Sat Fat Carbs Protein
3g 2g 4g 11g

Update:I made these again this time halving the recipe for only 2 servings and they came out just as good! They still stuck but this time I ran a toothpick around the edge when they were still hot and that helped a lot. I think I’ll be buying a silicone muffin pans just for these!!

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Posted in: 2 WWP, 2 WWPP, Breakfast Ideas, Food Photos, Muffins Ideas, Toddler Approved
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29 Comments and 0 Replies

  1. Sauchagirl

    You are absolutely my new favorite person! I love the eggs recipe and the shrimp one below I may try this weekend for a Mother’s Day cookout!

    Thanks

  2. kyree90

    That does look good. As I started reading, I was skeptical because they’re mini-muffins. But then I got to the end and saw I could eat 6 for 2 Points … now I’m ready to try them! :D

  3. Losing Weight Daily

    Holy cow this looks fantastic! A while back – a few diets ago – I made something like this in little metal cupcake tins, though it had more spinach in it. They were so handy – I’ve been wanting to figure out how to make them again. thanks for a new recipe to try!!

  4. Kalyn

    Cute toddler shots! I’m glad you liked them. I use silicone muffin pans, which are much easier to get the egg muffins out of, and the individual silicone muffin cups are even better. (In fact, they’re so awesome now I’m wondering why I didn’t buy them ages ago!)

  5. coral

    How do the leftovers taste? How long will they hold for? No microwave here, so I guess I would reheat in the oven?

  6. grace

    easy, healthy, delicious, and fun? check, check, check, and check. these little nuggets of goodness are clearly a must-have. nicely done!

  7. Andrea

    Hi Roni,

    I sometimes make a variant on these that includes rice in the mix (I use brown rice). For me, the rice gives the egg muffins staying power in my belly. I also stir in some chopped canned jalepeno pepper and pimento peppers.

    Andrea (lurker who loves your blog)

  8. Vicki

    Yep, it’s official — Roni, you rock! We are going to a Mother’s Day brunch this weekend and I have been searching the web for a “healthy” egg bake recipe, but I discovered “healthy egg bake” is an oxymoron — kind of like “jumbo shrimp” or “honest lawyer” :) — until I remembered your web site.

    I can’t wait to make and share these egg muffins they sound delicious and oooooohhh so healthy — thanks! :)

    Happy Mom’s Day everyone!

  9. Michelle

    So going to make those next weekend. Need to get a mini muffin tin, or I guess could use the regular size, and could have 3 for 2 PTS? Would that work out right?

    Definitely would add jalapenos!

    You rock!

    How’s potty training by the way??

    Happy Mother’s Day!

  10. Megan

    Just discovered your blog and having a great time browsing the archives.

    These sound great. Question: Are these good “the day after” or do they get all soggy and gross. I don’t suppose there’s any way to freeze ahead, either…or is there?

  11. roni

    Michelle – Yup that should work, 3 for 2 points!

    Potty training? Well it’s OK. Let’s just say we have no fear of the potty so it’s a matter of making it a habit now. Hardest part I think (for me more then for him!) ;~P

    Megan – Love your photos! Anyway, yes they were good the next day. I popped them in the microwave to get the chill of them and then dipped in catchup. I liked them better day one but they were editable day two too!

  12. Deb in Winfield, Ks

    Oh these look fantastic. I, too, have experimented with these. One thing I tried was using reduced fat Crescent rolls. If I remember correctly I rolled out the Crescents and used a biscuit cutter to make rounds to put in regular sized muffin tins. They were yummy. I haven’t done it yet, but I always thought a tbsp or so of frozen hash browns would be good a crust too. Thanks Roni for being a wonderful inspiration. ATTACK THAT WALL!!

  13. Mansi

    I’ve been eyeing them on kalyn’s blog too; and now your mini versions are surely inviting! def gotta try these!!

    btw, these would be a great fit to the Monthly Mingle event I’m hosting this month, and it would be great if you could participate. Do take a moment to check the event details:)

  14. Leticia

    I made these..but used ham and cheese (that’s why I had on hand)…they were sooo good and so easy. Very nice easy way to get your protein in for the morning.

  15. Karen

    Oh my goodness! I experimented a bit, giving it a bit of a Mexican twist, and they are *so* good (though my exchanges changed the points value a bit). So easy, so good! Thanks for the tip about the toothpick – made taking them out very easy!

  16. Liz W

    i have 2 wilton muffin pans, the dark kind, and i never have a problem with sticking when i make mini quiches. i make between 3-5 dozen a month for my bfs breakfasts. they slide right out with no sticking issue at all. i wasn’t AS lucky with muffins, but they were still good. the quiches just fall right on to my rack. gonna give these a whack with some turkey bacon next time i make quiches.

  17. Liz W

    this is kind of a variation of some crustless miniquiches i make every month. it’s 5 eggs, 3 egg whites, a cup of milk, and it says 1 teaspoon EVOO, and i always forget it, but with the wilton dark cephalon coated muffin pans, i’ve never had a prob. they slide right out onto my cooling rack. you mix those ingredients in one bowl, i literally put whatever i want in another. i make 3-5 batches a month, so i make a few bowls with different mixes.

    the ones i always make:
    -soyrizo, cheese, onion
    -ham, bellpepper, onion, cheese, mushroom
    -turkey sausage, bellpepper, onion, shallots, cheese, mushroom

    i’ve also made them with feta, spinach, shallots, spinach and onion.

    next round, i’m trying:
    -turkey bacon, cheese, onion, and maybe bell pepper.

    they’re part of my bfs morning breakfast, and i’m gonna try these and maybe add them to the rotation.

  18. Sherry

    Roni,

    My husband has to watch carbs, and I was wondering if you knew the amount of carbs in this recipe? I’m printing out all your mini egg muffin recipes. They look delicious! I have a metal mini muffin pan, so I hope they do not stick.

    Thank you very much-
    Sherry

  19. Sherry

    Thanks, Roni! That is very helpful :)

    I made my first green smoothie using one of your recipes yesterday, and it was delicious! I may try another one today.

    Thank you for all of your work creating these great recipes. I really appreciate it.

    Sherry

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