D. Jenkins, RN Telemetry, submitted this recipe and he says "These Delicious Egg Muffins are a great way to start your day, burn through a busy shift, or have the power of protein at your fingertips! They are easy to make, easy to eat and easy to store! They are sure to be a healthy way to fuel you and your family while on-the-go! Enjoy!"
- Preheat oven to 375° F. Line a muffin pan and lightly grease each liner with coconut oil. (You do not have to waste muffin liners if you have a dark non-stick muffin pan, you can simply grease the pan itself).
- In the bottom of the muffin cups, layer the cheese, green onions, and your choice of diced vegetables. Fill each muffin cups about 2/3 of the way.
- Break eggs into large bowl, add your selection of herbs, salt and pepper then beat well (You want the egg mixture to be light). Pour the egg mixture into each muffin cup until it is 3/4 full. Gently mix the contents of the muffin cups with a toothpick to ensure that the egg mixture penetrates the layered ingredients.
- Bake 25-35 minutes until muffins have risen, are slightly browned and are firm to touch.
These Protein Rich (LOW CARB) egg muffins will keep for more than a week in the refrigerator, and they can be eaten cold, at room temperature, or rewarmed. If you want to freeze them, they can keep for up to one month in the freezer and taste just as great as when they were first made! For best results, allow frozen muffins to thaw in the refrigerator and then either warm them in an oven or in the microwave for about 1 minute. ENJOY!!!