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 attack. 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.
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.
Supersize Egg Muffins with Broccoli Spinach and Cheddar cheese
These supersized muffins are full of flavor and easy to prepare. Make them ahead and keep them in the fridge.
They are great for mornings when you want breakfast on the go.
Ingredients
- 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
- 1/3 cup of broccoli florets, chopped
- 1/2 cup of baby spinach, finely diced
- 12 eggs
- 2 tablespoons of heavy cream
- 1/4 cup of skim milk
- 1/2 teaspoon of Kosher salt
- dash cracked black pepper
Instructions
- Preheat the oven to 350º. Line a supersized muffin tin with the large muffin liners.
- Spray the inside of the liners with Pam cooking spray so the eggs do not stick.
- 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 the filling mixture into 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.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 206Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 389mgSodium: 371mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 17g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.
leslie soto
Saturday 17th of July 2021
Hi Carol. I was so intrigued to try this recipe because I am a die hard fan of reese's peanut butter cups. Unfortunately on my first try it didn't come together like yours did. My mixture actually looked seperated and had an almost dry yet oily consistency. What do you think I did wrong so I can try again?
Carol
Saturday 17th of July 2021
You mention Reese's peanut butter cups in your comment but this recipe is for egg muffins with spinach and cheese. Were you referring to another recipe?