Aud’s Quick Eats | Egg Muffins

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My bad about the abrupt ending... still a work in progress on getting this content creation down ;)

I wanted to kick off my first recipe on here with something quick and easy, but very delicious! I’m going to start doing a series of “Aud’s Quick Eats” that take minimal prep time and under 30 minutes to cook, so that you all can eat something nutritious but not have it take forever in the process. :)

Today’s Recipe: Egg Muffin Cups

Do you ever feel like you have no time in the morning for breakfast? Whether you live in a big city, your morning commute takes SO long, or you like sleeping in until the very last minute (like me)?

Then, this meal is a perfection option for you since you can make six at a time for your week ahead. Having meals already made for you helps to eliminate the tendency to stop at fast food restaurants in the morning. With these, all you need to do is just heat them up in the morning, grab a paper towel to put it on, and you’re ready to be on your way!

One thing I want to note: The trick to eating healthier alternatives is to pick meals that you are excited about eating. Which for me, I love eggs so this is great, but if you don’t like eggs, I’ll be doing more videos and hopefully one of those options are better suited for you!

These are low carb, gluten-free and you can customize them however you like, which is big for me because I don’t like eating the same exact thing every week. I demonstrated with ingredients that I love, but you can put bacon, sausage, spinach, etc.

Egg Muffin vs. McDonald’s Egg McMuffin

I mention in the video how these are a healthier option than an Egg McMuffin, so I thought I would demonstrate the nutrition breakdown of both so you can see as well. The Egg Muffin is half the calories and fat, and significantly lower in carbs.

Egg Muffin

Calories: 96
Fat: 6.5g
Carbs: 2g
Protein: 7.6g

McDonald’s Egg McMuffin

Calories: 288
Fat: 12g
Carbs: 27g
Protein: 17g

Ingredients

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  Coconut Oil Spray
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  6 large eggs (I use organic)
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  1 cup chopped red bell pepper
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  1 cup chopped green bell pepper
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  ¼ cup green onion 
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  ¼ cup shredded cheese
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  Pinch of salt & pepper
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Directions

Preheat oven to 375 degrees Fahrenheit.

Chop up the red pepper, green pepper, and green onion.

Whisk the eggs together and season with salt and pepper. You can add any other seasoning you like also.

Add the chopped red bell pepper, green bell pepper, green onion, and shredded cheese to the eggs.

Spray muffin tin with cooking spray and pour the egg mixture ¾ full.

Bake for 20-25 minutes or until the centers are no longer runny.

Set aside for a few minutes to allow them to cool.

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Top them with hot sauce or salsa.
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Keep the egg muffins in the fridge for up to 6 days in an airtight container or in the freezer for up to a month. Microwave thawed egg muffins for around 45 seconds or until hot.

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