Thursday, March 27, 2014

Protein Packed Egg Muffins

Ok so I have a bit of a problem lately...if you can call it that. I am hungry ALL OF THE TIME and it's because I have a two month old son that I am breastfeeding what seems like all day long. So, with that said, I have been on the hunt for recipes for food that I can make and have on hand to eat when hunger strikes....which is usually every 10 minutes LOL! A friend of mine shared her egg muffin recipe with me and, after tweaking it a bit, I am obsessed with them and make them every week. Sometimes I eat so many of them that I end up having to make them twice a week.  Good thing is they're harmless! They are packed with protein, low in calories, low in fat and low in carbs.  To top it off, I make them with lots of veggies so they could not be better for me. With that said, here's the recipe for you all to enjoy! The only mandatory ingredients are the egg whites (or full egg if you so choose). The rest is up to you to get creative with. I make mine with feta cheese and steamed veggies but some prefer to add in sausage, ground turkey, mushrooms, etc.  Basically, if you have it in your fridge and want to add it, go for it!  I've yet to make them with anything that didn't taste good in them.  Leave me a comment below and let me know what you thought after you try them if you decide to give this recipe a whirl :)

--10 egg whites from large eggs or a carton of egg whites with 10 servings
--1 chopped onion
--Feta cheese
--Normandy vegetables (Kirkland brand from Costco of frozen broccoli, squash, cauliflower & carrots)
--1/2 cup pico de gallo or chopped tomatoes
--1/2 cup cilantro
--No salt seasoning such as Mrs. Dash

1.  Pour egg whites into blender.  Add seasoning to your liking.  Add chopped onions, cilantro & pico de gallo (or tomatoes).

2.  Blend for only a few seconds. It should be just enough to mix the ingredients, not puree them.

3.  Spray a muffin pan with non-stick spray.  Pour the egg white mixture in your blender into the muffin pan filling each muffin only half way.

4.  Steam several cups of Kirkland Normandy Vegetables.  Quantity depends on how many veggies you want in your muffins. If you don't use them all, you can just eat them alone.  Add vegetables to muffins in pan by just dropping them in.  Do the same with any other ingredients you want to add, such as mushrooms, spinach, bacon, sausage, etc. Top with feta cheese and Mrs Dash seasoning to your liking.

5.  Cook in oven at 375 degrees until browned or approximately 30-40 minutes.

6.  Let cool, remove from pan and enjoy!  This is a great snack food for mom, dad & the kids.  My daughter hated eggs until she tried the eggie muffins as she calls them!

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