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Santo25N64

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-free oreo
cheesecake" style="max-width:400px;float:left;padding:
10px 10px 10px 0px;border:0px;">Cheesy Egg Light Veggie Breakfast time Muffins low carb, gluten free kahlua cheesecake free
Yes, the weekend is here now. I should be excited, but to inform you the reality, I am sooooooo tired. The thing I'm excited about is the chance to sleep in.
I don't think I've recovered from last weekend however, plus my new job started on Monday so I've been going, going, heading. Maybe I'll take the weekend to recuperate just a little bit. That is really just me explaining why I haven't been publishing as frequently.
But here's something to anticipate: A whole new redesigned Ambitious Kitchen! Yes, each day we've been plugging aside on my brand-new site! I'm excited for it to launch, but without a doubt, it takes even more work than you'll think!
Anyway since I've been on the go lately, I've had a need to make sure that all of my meals and snack foods are prepared in advance.
Eggs are one of my favorite foods. For breakfast time, lunch, and dinner. These muffins are ideal on a english muffin, great before or following a workout, and perfect for a low-carb, gluten free snack.
The egg base is versatile, too! Optional muffin add-ins consist of: mushrooms, diced bell peppers, low-fat cheese, basil, oregano, pepperoni, ham, turkey, bacon, zucchini, carrots, tomato vegetables, cilantro - the list continues on!
I usually think about my favorite omelet elements and use those (mushrooms & peppers), but it certainly is fun to test. These muffins were full of mushrooms, colby jack cheese, basil, and bell peppers. At only about 60 calorie consumption per muffin, I USUALLY eat two!
The best part of these muffins? They're like mini fritatas and are completely an easy task to make. Simply layer the veggies and cheese you'd like to use within muffin tins, then put your egg white mix in and bake until nice and golden.
Your healthy breakfast time (or snack) awaits…
Prep time:
10 mins
Cook period:
20 mins
Total period:
30 mins
Ingredients
3 eggs
3/4 cup low fat shredded cheese of preference (I really like cheddar, colby jack, or pepper jack)
2 tablespoons of skim milk or plain greek yogurt (not essential, but provides them a little bit of fluff)
salt and pepper
Instructions
Preheat oven to 350 degrees F. Apply 12-cup muffin tin with nonstick cooking squirt, you can also range with muffin tins, just be sure you squirt the inside of the muffin tins.
Fill up each muffin tin 1/4-1/3 whole with vegetables and herbs of preference. Add in 1 tablespoon of cheese to each muffin tin.
In medium bowl whisk jointly egg whites, eggs, and milk/yogurt. Fill each muffin to the very best with egg blend, pouring on the vegetables currently in each tin. Bake for 20-30 minutes or until increased and slightly golden on top.
Let cool for a couple minutes, then remove from tin.
Calorie Count does not include veggies you may add
Egg muffins should be kept in refrigerator after baking; however they may become soggy or damp, that's okay, they'll still be delicious when reheated! I like to individually wrap mine.
Hey Monique,
What do you wrap these in? Foil or plastic material wrap? I just don't want to get too much dampness in them when refrigerated.
I'd like to create these for the breakfast within my desk as I go right from gym to work in the morning.
I'd like to learn if I create a batch on a Sunday just how long do they retain in the fridge, 2/3 days??