Delicious & Healthy Egg Muffins

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Egg Muffines

My daughters 16th birthday party is slowly approaching and every time you realize you have to get into a dress you say to yourself, I have to loose those 10 pounds. Well… the party is on April 6th and I wanted to have a recipe that would be easy to make, tasty to eat and would be a go-to for snacks and in-between meals. This is it! I made a large batch and everyone in the house is eating them, even my son’s girlfriend that doesn’t like eggs. This is a great recipe to make with the kids for Easter also as you can change the ingredients to what appeals to them – see my additional ideas below.

The great thing about this recipe is that you can add whatever you want in it, as long as it tastes good with eggs (LOL). You can also change up the base of the muffins if you do not like the potato and don’t want carbs in your diet. However, I do have to say, there is a mis-conception that when you diet you need to remove all carbs from your life. Well that is just not true. According to studies, eating carbs are important when you are trying to change your eating habits. You want to make sure that you eat well and that you do not ingest an over abundance of carbs, but you do not want to eliminate them all together.

Here are a few things that carbs will do for you according to (http://www.health.com/weight-loss/8-reasons-why-carbs-help-you-lose-weight):

  • Eating carbs makes you thin for life
  • Carbs fill you up
  • Carbs curve your hunger
  • Carbs control your blood sugars and diabetes
  • Carbs speed up your metabolism
  • Carbs blast belly fat
  • Carbs keep you satisfied
  • Carbs make you feel good

The reason I say this is because I would hate for you to miss out on some of the recipes that I am sending to you because of any carb that may be part of the ingredients; but do not worry, this recipe is low carb, but not carb free.
Remember everything in moderation! 

Buy Cookbook Here


INGREDIENTS – MAKES 24 LARGE MUFFINS

  • Russet potato – 2, cleaned, peeled and shredded (you can also use a bag of frozen hash browns that has been completely defrosted)
  • Eggs – 16 extra large
  • Vidalia onion – 1 cup, small dice
  • Red Pepper – 1 cup, small dice
  • Baby portabella mushrooms – 1 cup, sliced thin
  • Parmesan Cheese – shredded, ½ cup
  • Feta Cheese – ½ cup
  • Kosher salt – 1 tablespoon
  • Pepper – ½ tablespoon
  • Onion powder – ½ tablespoon
  • Garlic Powder – ½ tablespoon
  • Italian Parsley – ¼ cup, chopped (if you don’t have you can use dry parsley, but use ½)
  • Olive oil – 2 tablespoons
  • Cooking spray

HOW TO MAKE IT…

  1. Preheat the oven to 350 degrees
  2. Prepare 2 muffin pans (12 muffins each) and spray with some cooking spray
  3. Place an even amount of the potato on the bottom, about 1 large table spoon and then press down
  4. Cook the potatoes for about 12 minutes in the oven while you prepare the rest of the dish
  5. In a large skillet on medium high heat, add 1/3 of the oil and cook the mushrooms until they are somewhat browned (about 2-3 minutes) and ten remove from the pan
  6. In the same skillet add again 1/3 of the oil and cook the onions until translucent (about 2-3 minutes) and then remove from the pan
  7. In a large bowl or mixing cup add the eggs and beat them well
  8. Repeat the same thing with the red peppers (cook for about 3-4 minutes) and then remove from the pan
  9. Add the salt, pepper, onion powder, garlic powder and parsley and mix again well
  10. Remove the muffins that are lined with the potato from the oven and then layer as you would like with all the ingredients, use all the ingredients first and leave the egg mixture to the end… here are some ideas
    1. Red pepper with onion and parmesan cheese
    2. Onion and mushrooms with feta cheese
    3. Onion, red pepper and mushroom with parmesan cheese
    4. Onion and feta cheese
    5. Just cheese
  11. Once you have filled all the muffins with the different ingredients, fill with the egg mixture each muffin; you want to make sure not to fill to the top
  12. Bake for about 13-14 minutes or until a toothpick is inserted and comes out clean
  13. Let them cool a bit and then remove from the muffin pan and display
  14. Leave left overs in the fridge to eat anytime – ENJOY!

Buy Cookbook Here

Additional Ideas:

  • Try them with bacon, ham or sausage and cheddar cheese
  • Spinach, tomatoes, black olives and feta cheese
  • Tomato, basil and mozzarella
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Display them for all to eat – Great for Easter Brunch!

 

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