The way I eat throughout the day usually depends on what my morning breakfast is. I have that little voice in my head that will either say, "
Whelp, you've already had that Bruegger's for breakfast, why not Chili's for lunch... I can eat the lunch I packed tomorrow" or "
You had a good breakfast, let's keep it going... eat the healthy lunch you packed". So why would I even consider DD or Bruegger's? I don't always have time in the morning to make a good breakfast (if I know I can sleep a little longer, I am going to sleep a little longer... this is why morning workouts
never happen), and there are only so many Chobanis I can eat a week.
Don't worry! Pinterest and Google have enhanced my life again! I researched easy breakfasts and found a ton of variations on egg muffins! These little guys can be made ahead of time in a muffin pan and packed like BAM! in the morning. The thing that I really like about these is how customizable they are! So far I have made 3 different variations... 2 with turkey sausage on the bottom (peppers & onion and mushroom, onion, & hot sauce) and one with turkey bacon (kalamata olive, feta, & tomato).
These muffins have been a bit of a trial and error. The first batch I sprayed the muffin pan with cooking spray and they came out well... there weren't any big pieces in the pan, but it left a layer of egg that was
so hard to clean off. The second batch I used muffin liners and they came out of the pan fine, without leaving anything behind, but the egg stuck to the liner a bit. The next batch I make I will use muffin liners sprayed with cooking spray and hopefully they will be perfect.
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| Put the turkey sausage in the bottom of the muffins and pour the egg on top. | |
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For the turkey bacon muffins, I cut each piece of bacon in half, criss-crossed it on the bottom of the muffin liners and poured the eggs on top of that (I didn't take pictures while I was preparing the turkey bacon muffins). I cooked both batches at 350 and just kept an eye on them. When they are done they won't look gooey anymore, they'll look like cooked eggs (
duh). I kept them in a container in the fridge and heated them up in the microwave.
I have kept these for 4 days in the refrigerator and they tasted great. I haven't tried freezing these, but I think it's good idea if you plan to make more than one tray at a time.
These are some egg muffins I plan to make in the future:
- black bean, corn, & salsa
- spinach, tomato, onion, & feta
- broccoli, cheddar, & onion
What kind of egg muffins would you make?
