Mini Egg Muffins
Posted in: Breakfast Ideas, Food Photos, Muffins Ideas, Toddler Approved |
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! 
- 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.
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.
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!
And finally, the toddler shots, of course! :~P
| Servings | Amount per Serving | Calories | Fat | Fiber | WWPs |
|---|---|---|---|---|---|
| 4 | 6 mini egg muffins | 85 | 4g | 1g | 2 |
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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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
Yummmmmmmm….those look really good, and I’ll bet they would freeze well too.
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!
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!!
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!)
How do the leftovers taste? How long will they hold for? No microwave here, so I guess I would reheat in the oven?
easy, healthy, delicious, and fun? check, check, check, and check. these little nuggets of goodness are clearly a must-have. nicely done!
I used to make these when I was doing Atkins. Never thought to adapt them to WW. Thanks Roni.
WOW , these sound good i will be trying them soon!!
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)
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!
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!
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?
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!