Just-Eggs Egg “Muffins”

Egg Muffins

Reading Time: 3 Minutes
Total Cooking Time: 15 Minutes

The secret ingredient is eggs.
Wait. The only ingredient is eggs.

Making time to make breakfast is tough.  Either you wake up earlier before work to prepare, cook, eat, and finally clean … or you just skip it.  After oversleeping and and not eating too many times, I decided to look into a quick and easy healthy breakfast.

I recently saw a recipe for egg “muffins” on one of the many Paleo sites.  I wish I could find the original post and link to it, but instead I’ll just give you my own simplified-yet-equally-fantastic take on it.  There is barely a minute of prep-time, and the result is a very delicious, super healthy, and ultra customizable grab-and-go breakfast, with almost no work involved. I cook them either Sunday night, or even Monday morning as I’m showering and getting ready.

Because it’s just eggs, of course they’re gluten-free, grain-free, sugar-free, dairy-free, and great for almost anyone aside from vegans and those allergic.

Total Cooking Time: 9-15 Minutes
Prep Time: 1 Minute
Baking Time: 8-14 Minutes

Egg “Muffins”

Makes 12 Muffins, 6 Servings of 2

Ingredients:
12 Large Eggs
A Splash of Extra Virgin Olive Oil

Optional:
Salt, Pepper, Spices, Vegetables

Recipe:

  • Preheat oven at 350F
  • Pour a few drops of olive oil into each cup of a muffin tin
  • Crack one egg directly into each cup of muffin tin
  • Add Salt, Pepper, Spices, and/or Vegetables as desired
  • Break apart yolk with a fork for Scrambled Egg Muffin, or keep intact for Over Easy
  • Bake for approximately 8-14 minutes, or until cooked to desired consistency
  • Loosen each egg muffin from the tin with a spoon or spatula

Enjoy them with friends right away, or refrigerate and keep them to yourself for the rest of the week.

I’ve found that they last in the fridge for about a week, before they get a little plastic-y.

Both the Scrambled and intact-yolk Over Easy versions taste delicious, but the scrambled version puffs up quite a bit and gives it a bit more muffin-y texture.

Feel free to add any spices or vegetable you’d like.  I stick with salt and pepper for the most part, but adding my standby cinnamon-paprika-cayenne gives a delicious result too. Adding vegetables will up the nutrition value, and will probably help fill you up a bit more.

Have fun!

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