Breakfast Egg Muffins

I've been trying to find breakfast ideas that are lower in carbs (hello January!) - I love basted eggs but need toast (or sweet potato toast, click here for that recipe) - just eating an egg or two by itself isn't gonna cut it. So I've been experimenting with different options and really like these muffins.  I've seen breakfast egg muffins lots of places but when I searched for a recipe they all seemed to vary so much I got tired of looking and decided to just wing it....they are basically baked scrambled eggs and you can add whatever fillings you want - time to clean out the produce/cheese/meat drawers!

I only made 8 in case they didn't work for some reason, or if I didn't like them - I'll make more next time. This isn't the fastest breakfast item to make since you have to bake them for like 15 minutes, but they can be made ahead of time and kept in the fridge - mine kept just fine for the 3 days it took me to eat them and probably would be fine a couple more days after that, and I'm betting they can also be frozen. You can eat these hot or cold - it'd be a good thing to take with you in the car if you're in a hurry!

Depending on what fillings you add these would be great with salsa, ketchup, sour cream, whatever dippy thing you like (unless you're in the car of course haha)! Oh, and one more thing - two of these are only about 150 calories - woohoo! I'm not great at math so if I figured the calorie count wrong I'm sorry ;) but 6 eggs (420), less than 1/2 cup pre-cooked turkey sausage crumbles (70), sprinkle of low fat shredded cheese (80), and a big splash of egg whites (50) comes out to under 80 calories per muffin. 

To make 8 of these: crack 6 eggs into a 4-cup glass measuring bowl and add a couple splashes of egg white substitute and a splash of water - beat together with a fork. Thoroughly coat a muffin pan with non-stick cooking spray, add whatever fillings you want (chopped into little pieces - I did spinach and pre-cooked turkey sausage crumbles) then pour the eggs over the fillings - I left a little space at the top in case they puffed up. Sprinkle with a little shredded cheese and bake at 350' until the eggs are cooked thru, it took me about 15 minutes. Run a knife around the edges and carefully remove from the pan.

When there isn't enough batter to fill up the whole pan I've always put a little water in the empty ones - I'm not really sure why, I think it's supposed to help the muffins bake more evenly? I just googled it and it seems like it's not necessary...but since I've always done it I'll probably keep doing it!

I chopped too much spinach so decided to try a microwave egg scramble while waiting for the muffins (I was hungry!!). In a microwave safe bowl combine 1 egg, chopped spinach, I added a few sausage crumbles and microwaved for 1 minute. Stir and micro another 30 seconds. Topped with some cherry tomatoes and a tiny bit of avocado. Yum - this is also a winner breakfast (and faster than the muffins...although not nearly as portable!).

two years ago: fruitcake squares - and they are delish!

Eggs and Avocado on Toast

Mickey told me this is her everyday go to breakfast and it is now my new favorite - I love it! Spread 1/4 avocado on a piece or two of whole grain toast, top with egg of your choice (she likes "dippy" eggs, I like basted - which is basically a dippy egg. click here for how I make basted eggs). Salt and pepper and you're good to go with a filling easy healthy breakfast.

1/20 update: this is even better sprinkled with 'everything bagel' seasoning!

Baked Egg Cups

If you have a few extra minutes to spare for breakfast (or lunch, or dinner!) try making these egg cups, they're easy to put together and take about 20 minutes to bake.

The basic recipe is to spray small glass ramekins with non-stick spray, line with 2 or 3 thin slices of ham, and break an egg in the middle. Sprinkle with shredded cheese and bake at 350' until the egg is done to your preference - I do about 20 minutes and the white part is cooked thru and the yolk is set but soft (not runny).

Variations: sometimes I add some chopped spinach and a little cheese before adding the egg, or skip the cheese on top (it tastes fine without but the egg looks weird, see my pics). Change it however you want!
Easy, healthy, and something different for breakfast.

without cheese on top - I know they don't look it but they are cooked thru!

ham and egg baked with cheese on top

see, the egg looks better with cheese on top - but taste wise it doesn't need it. Your call!

Basted Eggs

I love poached eggs but they always seem too wet and are hard to get just right - I have found that basting eggs is really close to a poached egg, but much easier and quicker. They are sort of a cross between poaching and over easy - without having to flip them. We eat these a few times every week!

Super simple: I spray a fry pan with non stick cooking spray and heat over medium/medium low. When the pan is hot, break the egg carefully into the pan and let it cook for a few seconds (maybe 30) until the bottom is setting up (you don't want the bottom to turn brown, just set up a bit) and then add a tablespoon or 2 of water to the pan, quickly cover it to capture the steam and cook for a minute or two. Lift the lid to check for when it's done the way you like - I prefer the white to be completely cooked but the yolk soft and runny.

when the bottom is just turning white...

add a little bit of water...

then quickly cover to capture the steam. 

Breakfast Frittata

We had company for a few days and Janis brought over this breakfast frittata for us, it's really good and it was so nice to have one meal already prepared since we were on a tight jam-packed schedule.

She baked it ahead of time - it was perfect for us to be able to cut a piece and microwave it whenever anyone was ready for breakfast. How nice - thanks again Janis! And thanks for sharing the recipe :)

She got the recipe years ago from the chef at the Inn on Summerhill in Santa Barbara - I will definitely be making this in the near future, you have to try it!

Serves 10-12

2 large potatoes (baked or microwaved until firm and not overcooked)

1 large tomato

1 large red bell pepper

1 large bunch cilantro

1 bunch basil

2 bunches green onion

3 different cheeses (Havarti will dill, a smoked cheese, cheddar or any other cheese)

White pepper to taste

24-30 eggs

2 cups milk

Parmesan cheese

Preheat oven to 350 degrees.  Butter a large lasagna pan or similar dish.  Dice cooked potatoes and leave some skin if desired.  Dice tomato, bell pepper, cilantro basil and green onions.  Shred cheeses.  Layer all ingredients in pan.  Beat eggs and milk and pour over ingredients.  Sprinkle top with Parmesan cheese.  Bake at 350 degrees for 50 minutes.  If not done, cover with foil and cook until egg is firm.

Most ingredients can be substituted.