How to Make Egg Muffins - Breakfast Meal Prep
How to make egg muffins! Each serving is 1 whole egg + 1/3 cup egg whites, plus your favorite toppings!
I like to make my own with spinach, bell pepper, sun dried tomatoes, basil, oregano, salt, pepper, and garlic powder. Yum!
When you are ready to eat just microwave for 1 minute!
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Breakfast Muffins
Breakfast Muffins,
Ingredients
4 eggs,
3/4 cup sour cream or plain yogurt,
1/2 cup vegetable oil or olive oil,
2 cups flour,
2 tsp baking powder,
1/4 tsp baking soda,
1/2 tsp salt,
1/4 tsp sugar,
1/2 tsp garlic powder,
1 tsp red pepper flakes,
1 cup Asiago, parmesan and mozzarella cheese mixture (shredded),
3 green onion (finely sliced),
5-6 dill sprig,
1 Tbsp fresh basil,
1/4 cup roasted red pepper (chopped into cubes),
For the Soft Boiled Egg,
6 to 8 eggs,
1 tbsp lemon juice,
Instructions:
In a medium saucepan or pot, add 1 inch of water and bring to a boil over medium-high heat. Using a wooden spoon, carefully add the whole eggs to the water and add lemon juice to prevent them from cracking. Let them simmer for 4 min.
Meanwhile, in a medium bowl, add water and ice cubes and immediately place the boiled eggs into the ice water to cool. Gently peel the eggs and set aside.
Preheat the oven to 450F.
In a medium bowl, mix all the dry ingredients: flour, baking powder, baking soda, salt, sugar, garlic powder, and red pepper flakes.
In a large bowl whisk together eggs, oil, and sour cream until creamy and smooth.
Add flour mixture to the egg mixture and using a rubber spatula fold the batter until combined well.
Add cheese, green onion, basil, dill, and roasted pepper, and fold the mixture so everything is incorporated.
Lightly butter the muffin tin. Using a pastry bag, pipe 1/4 cup batter into each of the 6 to 8 muffin tin holes.
Coat the eggs with flour and use the back of spoon to make a well in the batter. Place the eggs into each well and pipe on more batter until the eggs are covered as in the IG Reel. Add some cheese and red pepper flakes on top.
Bake for 16-18 min until the muffins are golden brown.
Remove the muffins from the oven and let them cool for just 2-3 min.
Immediately serve them if you like softly boiled eggs, otherwise the eggs will cook quickly.
Bon appétit!
????I made 7 boiled egg muffins and 4 muffins without eggs from this batter. You can make choose any amount to make with or without boiled eggs.
BASIL-OREGANO MUFFINS
BASIL-OREGANO MUFFINS
Recipe:
11 basil leaves
9 oregano leaves
5 eggs
1 cup mozzarella cheese
1 tbsp stevia
1 tsp baking powder
1 tsp vanilla extract
1/4 cup water
*put basil and oregano leaves and water in a blender and blend for 60 seconds. extract juice using a strainer
*combine basil and oregano juice, eggs, mozzarella cheese, stevia, baking powder, and vanilla extract
*transfer muffins to a steamer and cook for 20 minutes or until toothpick test comes out clean.
*top with cheese and chopped basil and oregano
*sprinkle some grated coconut on top.
*enjoy
Happy LCfying ????
Easy Breakfast Egg Muffins Recipe - Busy Morning Grab and Go Breakfast
Here is an Easy Breakfast Muffins Recipe for a Busy Morning Grab and Go Breakfast.
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0:00 Introduction
1:55 Breakfast Egg Muffins Ingredients
6:24 How to Make Breakfast Egg Muffins
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
Keto Recipe - Bacon, Red Pepper, and Mozzarella Frittata
I can’t take full credit for this recipe, Gordon Ramsey definitely gave me inspiration with his bacon, red pepper, pea, and spring onion frittata. But, he didn’t add enough fats for me so I manipulated the recipe a bit to allow for more fats (mushrooms help out with the absorption of those) to create an absolutely delicious breakfast or brunch for you to share and enjoy!
Heck, even I don’t want to share this, so if you’re like me, you can just portion this out into 6 servings and eat it for breakfast, brunch, or dinner on the days to come! If you need to take in fewer calories, feel free to slice this into 8 or 10 slices. A simple bread knife will easily slice through this without breaking up the other ingredients.
Just remember when you’re cooking that it’s always best to add salt and pepper then. Taste as you cook and adjust salt levels as needed. You don’t want to dump it all in at the end because then the salt and pepper won’t have a chance to impart themselves to enhance the flavors of your food.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
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Ingredients:
7 slices bacon
1 tablespoon olive oil
4 large mushroom caps
2 tablespoons fresh parsley
½ cup chopped fresh basil
4 ounces fresh mozzarella, cubed
2 ounces hard goat cheese, grated
1 medium red bell pepper
8-9 large eggs
¼ cup heavy cream
¼ cup Parmesan cheese, grated
Salt and pepper to taste
Nutrition Summary:
This makes 6 total slices of Bacon, Red Pepper, and Mozzarella Frittata. Each slice comes out to 424 Calories, 34.82g Fats, 3.63g Net Carbs, and 22.9g Protein.
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AMAZING Italian Frittata Muffins!
#shorts #frittata #frittatamuffins
Frittata Muffins
Ingredients:
12 Eggs
1 Lb Italian Sausage
1/4 Cup Sweet Onion (finely diced)
1/4 Cup Red Bell Pepper (finely diced)
1/4 Cup Tomato (finely diced)
1 Bunch Fresh Basil (finely chopped)
1/4 Cup Heavy Cream
Shredded Mozzarella Cheese (low moisture)
Olive Oil
Salt and Pepper
Cooking Spray
Muffin Sheet (12 muffins)
Instructions:
(PRO TIP: The silicone muffin trays work best as you can pop out each muffin from the bottom).
Remove the sausage meat from the casing then in a large pan on medium heat, add 1 Tbsp of olive oil and the Italian sausage. Break up and brown the sausage into small pieces. Once the sausage is cooked 80% of the way, add the onion, red bell pepper, and tomato. Sweat the veggies until soft then add the basil and set aside. (NOTE: You should not need to add salt as the sausage is salty enough. Taste and adjust as needed).
Next crack 12 eggs into a large bowl along with the heavy cream, salt and pepper. Whisk until homogeneous.
Using a (12) muffin sheet tray, spray each muffin slot with some cooking spray to prevent sticking. Fill each muffin 1/2 way up with the sausage filling. Next fill each muffin slot 3/4 of the way up with the egg mixture then sprinkle in some mozzarella cheese. Give each muffin a stir with a fork to evenly incorporate the filling throughout. Bake in the oven set to 350 degrees Fahrenheit for 20 minutes or until the egg is cooked.
Once the frittata muffins are done, let cool slightly then run a knife around each muffin. Pop each muffin out then garnish with basil and serve warm.
Enjoy!
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