Egg muffins are all they’re cracked up to be
Who says you can’t have muffins for dinner? I changed that rule tonight with this protein-packed recipe. With less than five ingredients, you can whip this together one night after work and not break the bank. It’s a great on-the-go snack, especially after a workout, or grab a few and make it a meal.
If you’re not convinced yet, here’s one more reason to get crackin’.
Eggs are incredibly good for you. Contrary to what we’ve heard over the years, a moderate consumption of eggs will not negatively impact cholesterol levels, so you’re safe to have a few a day. Here’s something I didn’t know…eggs are one of the only foods that contain naturally occurring vitamin D (much needed as we head into the sun-deprived winter months). They also offer a lot of nutrients including choline (good for the brain), lutein (good for the eyes) and sulfur (good for the hair and nails). Go for those organic eggs when possible; they have up to 20 times more Omega-3s than mass-produced eggs from grain-fed chickens.
Egg Muffins
Egg Muffin Recipe
Ingredients:
- 6 free-range eggs (I bought mine from Rowe Farms)
- 1/4 pound cooked naturally raised ground beef (also from Rowe Farms)
- 1/2 cup grated cheese – optional (I used a bit of goat cheese feta)
- 1 red or green pepper, finely chopped
- 1/2 onion (this was my addition)
- Salt and pepper to taste (or other spices if you wish)
The above ingredients will yield 6 servings. I had room for 12 in my muffin tin, so I added 4 more eggs, another 1/4 pound of beef and green pepper.
Instructions:
- Pre-heat over to 350ºF
- Generously grease muffin tins with coconut oil or butter (or follow my lead and use paper baking cups)
- In a bowl, beat the eggs.
- Add cooked meat, pepper, onion, spices and cheese (if using).
- If you’re using feta cheese, tuck a tiny piece inside each cup before you pop them in the oven. If you have no one to impress, poke a hole in the middle after they come out and sneak the cheese in that way.
- Bake 18-20 minutes or when a knife comes out clean when poked in the centre.
This recipe is from The Primal Blueprint Cookbook.
Me. Myself. And Food 
Hi Danielle, I am Trish Foley’s Mom. Trish told me about your blog a couple of months ago, and I am enjoying it immensely. We share a passion for exercise and good food, and I also need to be gluten free. I love people who embrace it. The first few years, I barely tolerated the restrictions, and wouldn’t have if I hadn’t experienced the health benefits. You are exactly what I need to diversify my menu and try new things. I’m going to give your egg muffins a go tomorrow. Thanks for sharing.
Sandra Fielder
Hi Mrs. Fielder! So happy to hear I have another gluten-free follower and that you’re enjoying my articles. My next post is on Gluten 101 so I’m sure you’ll have a few pointers to add.
If you have any GF recipes to share please do pass along!
The egg muffins look really beautiful and sounds yummy. They seems like a perfect day breakfast. I can’t wait to wow my family with this recipe.
Thanks for sharing!
They are tasty and will be even better if you add cheese:) If not, you’ll need a little salt & pepper to compensate. I’m getting nervous! Really hoping this goes over well with your family :-S
Please keep me posted.
Can’t wait to try this. I wonder how they are the next day?
I was your guinea pig. They taste good the next day:) Grabbed one for a breakfast quickie this morning. Just pop them in the toaster oven to warm them up if you wish. I don’t mind cold food so I just ate them as is.
One suggestion – Add a little more spice to your egg mixture if you’re not adding cheese. It will give them a flavour boost.
Let me know how it goes!