Rating:
FatSecret Members Average Rating
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Great for breakfast in a hurry.
Ingredients
Directions
- Pre-heat oven to 375° F (200° C). Use a 12 muffin pan (regular size muffins) and line with paper cups.
- Cook the vegetable sausage according to package directions, then cut into small pieces. Evenly distribute the sausage between all of the muffin liners.
- Add a little bit of shredded cheese (whichever kind you prefer) to each muffin liner.
- In a small mixing bowl, whisk together all 8 eggs, then season to taste with salt, pepper and an herb seasoning mixture.
- Using a ladle, add the egg mixture to the muffin liners until the cups are 3/4 full.
- Bake for 25-30 minutes, or until tops are slightly brown and eggs are set.
- Note: the egg muffins will last for about a week in the refrigerator. To reheat, wrap 2 muffins in a paper towel and heat in the microwave for 2 minutes on medium high power.
- Note: recipe From Kalyn's Kitchen.
380 members have added this recipe to their cookbook.
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Reviews
I omitted the paper liner and used a non-stick pan much less effort than trying to pry away from the paper.
03 Jul 12 by member: dethier
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These are the best new recipe I have come across in a long time, you can tweak the ingrediants to your liking. I make once a week and they are so easy to grab and go! I even rarely heat them up, they are like quiche that way
21 Jun 10 by member: ehmamasc
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I made these last night, quick, easy and cheap! Plus they last you all week.
12 Feb 08 by member: irishprgrl3
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This sounds really good. I will probably use all egg whites since I am not a huge fan of the yolk. A great brand of veggie sausage to use is Morningstar. Their sausages are in my opinion better than meat sausages. :)
11 Feb 08 by member: mnairne
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You can make these with egg substitutes...can't tell the difference and reduces the fat and carbs.
22 Jan 08 by member: farmnana
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Real sausage should be eaten on the Atkins diet because you need not count fat grams and you are only adding a vegetable product.
19 Jan 08 by member: jujubees
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I haven't made this yet, but I am definitely interesting in trying it and adding some extra veggies...perhaps some spinach would be good, sort of a florentine omelet muffin.
16 Jan 08 by member: kleih
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Haven't tryed this yet..its sounds really good.i will be making it tomorrow...
15 Jan 08 by member: MAGNETLADY
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Good breakfast idea, use non, stick muffin pan instaed of paper liners or you can try spraying foil liners with no fat non-stick spray.
11 Jan 08 by member: KathAnnon
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Nutritional Summary:
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There are 107 calories in 1 serving of Egg Muffins.
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Calorie Breakdown: 56% fat, 10% carbs, 34% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
446 kj
107 kcal
Fat
6.75g
Saturated Fat
2.331g
Polyunsaturated Fat
1.859g
Monounsaturated Fat
1.92g
Cholesterol
77mg
Sodium
824mg
Carbohydrates
2.83g
Fibre
0.7g
Sugar
0.43g
Protein
9.22g
Potassium
95mg
Calorie Breakdown:
Carbohydrate (10%)
Fat (56%)
Protein (34%)
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*Based on an RDI of 2000 calories
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