Egg Muffins

Looking for a quick breakfast idea that (for some reason) doesn’t involve bacon?  What follows is a versatile recipe that can be customized to your taste.  Much like I do with my Bacon Wrapped Eggs, I make a batch of these on Sunday, put them in baggies, and eat them for breakfast throughout the work week.  The recipe that follows helped me start looking at breakfast differently.  Months later, I am still experimenting with different ingredients and flavors.  But, here is my standard recipe for…

Egg Muffins

What you’ll need:

An oven preheated to 375

A large nonstick pan

A large mixing bowl

A whisk

A ladle

A muffin pan

5 or 6 plastic baggies

Ingredients:

12 eggs

1/2 - 1 lb ground beef (I use 90% lean GF)

1 cup of finely chopped veggies (I use tomatoes, onions and pepper… essentially a pico de gallo)

Shredded cheddar cheese (OPTIONAL)

Coconut oil

Salt, pepper, cumin and garlic powder to taste

Start by browning your ground beef in your nonstick pan, seasoning with salt, pepper, cumin and garlic powder to taste.  Depending on how meaty you want your egg muffins, use between 1/2 and a full pound of ground meat.  When meat has browned, add in the finely chopped veggies and cook until they are softened.  Remove from heat and drain this mixture (too much liquid will affect the consistency of the egg muffin).  Let cool.

While the beef and veggie mix are cooling, grease your muffin pan with coconut oil.  If you cannot find sprayable coconut oil, use a paper towel and grease it like your grandmother would have… by hand.  Transfer the beef and veggies to a large mixing bowl.  When they have cooled enough to not start cooking your eggs by mere contact, crack your dozen eggs into the bowl and whisk until all yolks are broken and mixture is evenly incorporated.

Using a ladle, fill each of the muffin cups in the pan with the egg mixture.  Using large eggs and the amounts listed in this recipe will fill a standard muffin pan to the rim of each cup.  If so desired, sprinkle the top of each uncooked muffin with shredded cheese (not shown below).

Place the muffin pan into the oven and cook for 15 to 20 minutes.  The cooking time will depend on both your oven and how you like the consistency of you eggs.  Remove the pan from the oven when done.  Let the eggs cool.  Run a knife around the edge of each cup between the pan and the egg to help loosen and remove them.  When they are cool enough to handle, divide them up (I eat two or three each morning) and place them in plastic baggies. 

These golden beauties will puff up and slightly brown, giving off the glancing appearance of a corn muffin… but the flavor and nutritional profile of a small omelet.

Ladies and gentlemen, the egg muffin.