These supersized egg muffins are one of my favorite breakfast recipes. This is one time that supersized is not necessarily a bad word!
Everything seems to be super sized lately. Fast food seems to have a lock on the top spot for super sizing but one only has to compare the size of any restaurant portions in the last few years to see how large portions have become.
One that always seems to jump out at me is a super sized muffin. Even the grocery store seems to have them as a standard sized item lately. Have you ever looked at the calorie count on them?
They usually say that they are made for 2 or even four people to keep the count down, or consumers would have a heart attach. One of those huge baked muffins has a count of about 600 or more calories.
I have an alternative for you. Yes, it’s super sized, but it’s also a lot healthier than one of those huge baked muffins and the calorie count is a LOT lower.
Depending on your fillings, they can work out to about 200 – 250 calories or so. Add in some fruit and you have a breakfast that works out to a little over 300 calories and is very filling and you’ll feel like you are getting a huge portion.
Let’s make some supersized egg muffins.
You can use whatever fillings you would like. I vary them each time I make them. Today’s recipe uses mushrooms, ham, cheddar cheese, baby spinach and broccoli. I keep the ham and cheese amount small and the veggie part more to keep the calories down.
One of the best things about these muffins is that they are also fast food! Make a batch of them early in the week and then just pop them in the microwave for about a minute and chop up your fruit and you have a breakfast in less than 5 minutes.
Heck…you can even grab it and eat it in the car on the way to work.
Why feel guilty about super sizing when you can super size the healthy way with one of these delicious breakfast muffins.
Isn’t that a great looking dish? Even if you split it with someone, it’s still a filling breakfast.
For a slightly different egg muffin recipe using Gouda cheese, please visit this page of the Gardening Cook site.
- 1/3 cup of cheddar Cheese, Shredded
- 1/3 cup of lean ham, finely diced
- 2 extra large mushrooms, finely chopped
- 1/3 cup of diced sweet peppers, (I used orange and red sweet peppers)
- 1/3 cup of broccoli florets, chopped
- 1/2 cup of baby spinach, finely diced
- 12 eggs
- 2 tbsp heavy cream
- 1/4 cup of skim milk
- 1/2 tsp Kosher salt
- dash cracked black pepper
Preheat the oven to 350º. Line one of the supersized muffin tins with the large muffin liners. Spray the inside of the liners with Pam cooking spray so the eggs do not stick too much..
Fill the Muffin tins about 3/4 full of your fillings. Be sure to leave room for the egg mixture.
Combine the eggs, heavy cream, skim milk and seasonings in a bowl. Whisk well to combine.
Pour over the filling mixture in the muffin tins.
Bake at 350º F for 50 minutes/
Makes 6 super sized muffins
Store in a covered container in the fridge for about 5 days. When you want to use them, just pop them in the microwave for a minute.
Amount Per Serving: Calories: 206Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 389mgSodium: 460mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 17g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.