My first egg muffin

Last night, I made egg muffins for the first time ever. In fact, I had never even heard of them until recently (thanks, Pinterest and Facebook!).

My egg muffins were a mixture of two recipes. The first, for clean eaters. The other, from a healthy-eating blog. I took my favorite parts of each recipe, then combined them.

Here’s what I came up with:

Ingredients:

• 12-muffin tin
• spray-on oil (I used olive oil in my Misto)
• 12 eggs
• approx. 2 cups shredded veggies of your choice (I used red & green bell peppers, zucchini and green onion)
• approx. 1/4 cup shredded cheese (I used a pre-packaged Fiesta Blend, since I already had it in my fridge)
• 1/2 tsp basil
• 1/4 tsp oregano

(I never actually measured veggies and cheese, so those are just guesses–but probably pretty darn close!)

How we do:  Preheat oven to 375. (While the oven preheated, I shredded my veggies in a food processor.) Combine eggs with basil, oregano and cheese in a bowl. Stir until thoroughly combined. Coat muffin tin with spray-on oil to prevent sticking. Fill each muffin tin about 2/3 full with veggies. Pour in egg mixture, filling each tin the rest of the way. Bake for 30 minutes or until muffins have risen and are slightly browned.

Store/reheat:  To store the muffins, I used six sandwich bags. I labeled each bag with the contents, heating directions and date cooked (so I’ll know how quickly I should eat them… though I doubt that will be a problem). Then, once the muffins had cooled to room temperature, I put two muffins inside each bag. To reheat, simply open the open a bag, pop it in the microwave and heat for 20-30 seconds. (NOTE: I haven’t tried this yet, but it seemed like a good idea when I read it as part of the healthy-eating recipe.)

Lessons Learned: Although the muffins look and smell delicious, I plan to make a few changes next time I cook them. The first (and most important) change will be to use cupcake papers. I sprayed my muffin tin with a fierceness, but I still lost the bottoms of my muffins to the pan (which always happens to me, so I don’t know why I expected any different last night). I’d also like to add a few things, like meat substitute or turkey sausage for more substance as well as more veggies (I really wanted mushrooms, but I just didn’t have them; I thought about tomatoes but decided they might be too juicy;  and I considered carrots but was unsure of how that might taste). I’d also like to make plain egg-and-cheese muffins for Josh, since he’s not big on mixing eggs with vegetables.

I haven’t had the chance to eat them yet (I was sick this morning and wanted to keep breakfast super-light), but I’ll likely update with more lessons once I taste them.

What do you think? Have you made egg muffins before? I’d love to hear your ideas, tips and tricks!