Guest Post: Muffin Tin Egg Beaters

I needed a breakfast that I could prepare and save for those mornings when I need to hustle out the door, something that wasn't a prepared frozen meal or worse, fast food.  I've made these twice now, and have improved the original idea a bit.   Made with Egg Beaters, these muffins are low in calorie, fat and carbs, but are high in protein.  Great for squeezing those veggies into your breakfast.

Ingredients:

16 oz of Egg Beaters (100 calories, 20 g protein)
Everything else can be swapped depending on personal taste
2 TB Hormel Bacon Bits (50 calories, 6 g protein)
One Green onion, chopped
1 C Spinach, chopped
1 oz Shredded Cheddar Cheese (114 calories, 7 g protein)

Instructions:

  PreHeat Oven to 350 degrees.  Stir ingredients together in large bowl.  Spoon ingredients into silicon muffin cups, no more than half full.  They will rise, and then shrink again as they cool.  Cook for 20 minutes, until no longer liquid.  Refrigerate in sealed container until ready to eat.  Microwave for 25 seconds for two muffins.

Notes:
The eggs are liquid and will therefore soak through and weaken paper muffin cups, leaving dye on the eggs and tearing constantly when trying to peel from the muffin.  It was worse than trying to peel a navel orange.  Tin Foil leaked and also can't be put in the microwave.  However, I don't recommend putting directly into the muffin tin because the egg will stick.

Nutrition:
All 9 Muffins:
264 calories, 33 g protein
Suggested serving size: 3 muffins
88 calories, 11 g protein


Guest Post by kit.to.the.kat