Did you miss me?!?! I feel like it's been forever since I've posted something new. Life has been super hectic being a full time super woman. Stress has been a factor, however, I'm happy to report, stress related eating has NOT!! I still continue to struggle with not using food as a reward or a crutch, but I'm essentially having to relearn how to view food. It's a process. Stats on me, I'm holding steady at 12 lbs lost, HOWEVER, I'm down 16.5 inches!!! I totally feel like this right about now! :)
Ok to moving on.....My continued love for muffin pans. I have yet another recipe that I love making with my muffin pans. This recipe is also good to make in larger batches as they freeze well, much like the zucchini muffins. I present you.....Egg Muffins! (that's as creative as I'm going to be at the moment)
and whatever you want to mix with eggs :)
What I have used:
Lunch Meats (non nitrate of course)
Again, the possibilities are endless!
I typically use a dozen of eggs (you can use egg whites as well), and mix in whatever strikes me at that moment. I then mix all ingredients together, add a splash of milk (makes them slightly more fluffy) and place the mixture into the muffin tins. Make sure you fill them to the top.
Bake these at 350 F for about 20 minutes. Use a toothpick or fork to check if they are cooked thoroughly. The best part about these, my kids eat them!! They are chock full of protein and vitamins from all of the added ingredients. I typically make up about 24 or so of these and freeze them. They are super easy and convenient. You just have to pop it out of the freezer, place it in a paper towel, heat for about 1 minute on high, and Voila! Super fast, super convenient, super healthy breakfast or anytime snack!