Egg Muffins

I made these for myself to help me follow my diet. I also make the regular version for my family, and the children LOVE them! You can keep these in the refrigerator for 1 week, or freeze them, defrost overnight in the fridge. To reheat, wrap egg muffin in paper towel and microwave for 1 minute.

Egg Muffins
15 eggs (I use egg white only)
Sausage or bacon (I use low fat sausage)
Vegetables of your choice (I use Mushrooms and Green Onions)
Shredded Cheese (I use fat free cheddar)

Preheat oven to 375*

Cook sausage/bacon as you normally would and set aside.

Saute' mushrooms and set aside.

Spray silicone muffin pan with olive oil, or line muffin tin with silicone cups. (Never tried with paper liners)

Drop sausage, cheese and vegetables into bottom of muffin cup.

Pour eggs into muffin cup until 2/3 full.

Bake in oven for 25 to 35 minutes or until done through.


These are REALLY yummy, and have (sadly) been great for my kids to eat in the car on the way to school when we're running late. Enjoy!