Egg (Mc)Muffin?
A few mornings ago I met a friend at McDonalds to finish up a homework assignment. I’ve been boycotting McDonald’s (with the exception of their coffee) for a few years, but a comforting grease breakfast smell filled the air. Eggs McMuffins were flying off the shelves and egg recipes were flying through my head. I’m a vegetarian that typically stays away from eggs and dairy products, but noticed that eating eggs helped with recovery during half marathon training and the current Crossfit training.
For a much needed study break that afternoon, I decided to make some egg McMuffins of my own. These egg muffins are the perfect, protein-packed, portable breakfast and the spices added great flavor. I’ve been heating two muffins up every morning, along with my bowl of cereal, that I eat as I run out the door.
Egg Muffins
yeild: ~11 Muffins
8 Eggs
1 C. Spinach, thinly sliced
1/3 C. Soymilk
1/2 C. Onions, diced
1/2 C. Red Peppers, diced
1/4 t. each of garlic powder, basil, thyme and chiliflakes
- Preheat oven 350°F and spray muffin tin with cooking spray
- Mix all the ingredients together in bowl
- Use 1/4 measuring cup to scoop mixture into muffin tin
- Bake for 25 minutes
I only had 8 eggs, but if you use 9 eggs you might get 12 muffins out of this recipe. You can also use egg whites or egg substitute. 1/4 cup of egg substitute is equal to 1 egg.
ba ba ba ba ba, I’m lovin’ it!
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I make a version of these quite often. It’s a great way to use up veggies that are about to be tossed in the disposal, and so much better than anything you could buy at McDonalds.