Fluffy Egg Cups | Best Breakfast Egg Muffins Recipe
Is there a better breakfast than a warm, fluffy egg bite? These bacon, cheddar, and green onion egg bites are packed with savory flavor, and the addition of heavy cream makes them extra fluffy and soft. They're perfect for a quick and easy breakfast or snack, and they can be stored in the fridge for 3-4 days or frozen for up to 3 months.
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INGREDIENTS (6 pieces):
For the egg mixture:
6 eggs
¼ cup parmesan cheese, grated
¼ cup heavy cream
Salt and pepper
For the filling:
4 bacon strips, cooked and chopped
Cheddar cheese, shredded
Green onion, chopped
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Baked Banana Oatmeal Muffin Cups | Healthy + Easy Grab-N-Go Breakfast
These easy and healthy Banana Oatmeal Cup Muffins are super simple to make and taste delicious. They are a perfect grab-n-go breakfast or afternoon snack.
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BAKED BANANA OATMEAL CUP RECIPE
3 cups rolled oats
2 teaspoons baking powder
1 teaspoon cinnamon
1/8th teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 cup mashed banana (2-3 bananas depending on their size)
2 pastured eggs
1.5 cups of unsweetened almond milk (or any milk you prefer)
2 tablespoons mini chocolate chips
Preheat oven to 350 degrees F.
Spray a 12-cup muffin tin with cooking spray or coat it with coconut oil or butter.
In a large bowl combine oats, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl mix together mashed bananas, eggs, and milk until well combined.
Pour the milk mixture over the oat mixture and stir well to combine.
Evenly divide the oat mixture between all 12 muffin cups and then top each one with a sprinkle of chocolate chips.
Bake for 20-25 minutes or until set and cooked through. Allow to cool and then store in an airtight container in the fridge for up to a week.
Recipe Notes
*I like these muffins best warm or room temperature so if I am eating them from the fridge, I will either heat them in the microwave for 30-45 seconds or pop them in the toaster oven until warm.
*I rely on bananas to keep this recipe naturally sweet. If you like a sweeter flavor you can add a couple of tablespoons of brown sugar or coconut sugar along with the dry ingredients.
I top each muffin with chocolate chips because my kids demand them. Feel free to use other mix-ins like blueberries, walnuts, raisins, or raspberries. Stirring them into the batter is certainly an option if you want more flavor through the muffin cup.
Nutrients per muffin: Calories: 124; Total Fat: 3.2g; Saturated Fat: 0.8g; Cholesterol: 29mg; Sodium: 112mg Carbohydrate: 21.5g; Dietary Fiber: 2.8g; Sugars: 5g; Protein: 3.8g
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Mediterranean Savoury Muffins
Cheesy garlic muffins loaded with Mediterranean flavours - olives, feta, sun dried tomatoes, roasted peppers. 100% amazing - and these stay fresh for DAYS!
Such a great lunchbox filler idea, afternoon tea with friends, snacking, and a great GIFT because they stay fresh!
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MORE MUFFIN RECIPES
Magic Stay Moist Apple Muffins
Blueberry Muffins
Chocolate Chip Muffins
Garlic Cheese Muffins
Bacon and Egg Muffins - WHOLE EGG inside!
Frittata Egg Muffins - healthy, low carb!
Cornbread Muffins
The PERFECT Recipe If You Are New to Prediabetes Breakfast Meal Prep| Best Breakfast for Prediabetes
If you have recently been diagnosed with prediabetes, you may be wondering what is the best breakfast for prediabetes. If you are looking to dive into prediabetes breakfast meal prep, I have the perfect recipe for you AND the family to enjoy.
My healthy breakfast recipe for prediabetes is perfect for getting you started with simple prediabetes meal prep. This low carb breakfast for prediabetics is not only great for meal prep, but it tastes delicious. I promised the entire family will love this prediabetes diet breakfast. And yes, this a a diabetic friendly recipe.
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In the clinic, I am often asked what is a healthy breakfast for prediabetes and what should you eat for breakfast if you are prediabetic. This recipe is the perfect start for a healthy breakfast idea for prediabetes.
Low Carb Egg Muffins (with Broccoli)
4 eggs
1/2 cup cheddar cheese
1 cup frozen broccoli
Preheat over to 375.
Spray muffin tin with non-stick cooking spray.
Layer frozen broccoli in muffin cups.
Combine egg and cheese in a bowl. Pour into muffin tins.
Bake for 15-20 min.
Serving Size 2.
Add additional protein and fiber!!!
As a dietitian, I work with individuals to balance blood sugar levels, maintain hormone balance, and achieve weight loss! We do this by following low net carb, high lean protein, high fiber, and omega-3 fats! Often, I am questioned by clients, ‘Can I still eat my favorite foods?’ and more diabetic slow cooker, diabetic slow cooker recipes, diabetic slow cooker meals often ‘What can a prediabetic eat?’ The most important question I am asked is on reversing prediabetes. You should be thrilled to learn that we can reverse prediabetes and we can reverse prediabetes naturally.
What is the best breakfast for prediabetes? This video explains to you how to meal prep breakfast for prediabetes.
Much Love, Shelly aka Dietitian Shelly
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BREAKFAST EGG MUFFINS 3 WAYS
Breakfast Egg Muffins Are Low Carb, Filling And Perfect For Meal Prep! Spinach Tomato & Mozzarella, Bacon & Cheddar And Garlic Mushroom & Peppers! RECIPE:
Three Healthy Breakfasts In A Muffin Tin
Here is what you'll need!
One Muffin Tin Three Healthy Breakfasts
Servings: 6 per recipe
Banana Oat Muffins
INGREDIENTS
1 banana, mashed
1 egg
½ teaspoon vanilla
¼ cup honey
1 teaspoon cinnamon
¼ teaspoon salt
½ cup Greek yogurt
1 cup milk
1½ cup oats
Optional Toppings
Strawberries
Blueberries
Apples
Blackberries
Raspberries
Nuts
PREPARATION
Preheat oven to 350ºF/180ºC
In a medium-sized bowl, mash a ripened banana until mostly smooth.
Add egg and stir
Add vanilla, honey, cinnamon, salt, and Greek yogurt, and mix. Then stir in oats, then finally, stir in milk.
Fill each cup of a six-cup muffin tin a quarter of the way full. In each respective cup, add strawberries, apple, blueberries, blackberries, raspberries, and almonds, then fill cups to the top with the rest of batter.
Bake 30 minutes.
Allow to cool for 5 minutes.
Enjoy!
Customizable Veggie Egg Cups
Serves 6 (per recipe)
INGREDIENTS
5 eggs
Salt, to taste
Pepper, to taste
Mix and match fillings:
Spinach, chopped
Tomatoes, diced
Onion, finely diced
Bell pepper, finely diced
Broccoli, cut into small florets
Cheddar cheese
PREPARATION
1.Preheat oven to 350ºF/180ºC
2. In a measuring cup, beat the eggs until smooth. Set aside.
3. In a greased muffin tin, place your desired combination of fillings into each muffin cup.
4. Season each cup with salt and pepper.
5. Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
6. Bake at 350°F/180°C for 20 minutes, until set.
7. Enjoy!
Granola Cups
INGREDIENTS
1 banana, mashed
¼ cup honey
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon cinnamon
1 ½ cups oats
1 cup Greek yogurt
Optional: preferred fillings (strawberries, blueberries, raspberries, apples, bananas, nuts, mango, pineapple, kiwi)
PREPARATION
In a medium-sized bowl, mash a ripened banana until mostly smooth.
Add honey and vanilla, stir.
Add salt, cinnamon, and oats.
Press 2 tablespoons of mix into each cup, form a cup-shape.
Refrigerate 1 hour and preheat oven to 350ºF/180ºC.
Bake granola cups for 30 minutes
Allow to cool for 5 minutes and add a tablespoon of yogurt to each cup along with any preferred toppings.
Enjoy!
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