Learn How to Make Egg Muffins
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Eating Low with Amy Your Guide to low carb, low cal, low fat cooking! Episode 12: Egg Muffins Hi! This is Amy and welcome to Eating Low. Today, we’re going to make Egg Muffins and it’s Sunday I want to get all my food right here for the week so I can just grab it and go to work. And I’ve been eating at McDonalds lately for breakfast getting their scrambled eggs which are little higher in fat and calories that I would like so I’m going to try and make my own eggs that I can bring to work and then just reheat. So, I’m going to make two different kinds all on the same pan, I’ve sprayed ham on a little muffin thin and I’ve got little cherry tomatoes that I’ve cut in half, I’m going to give each muffin thin thing as it kind of get, a tomato in it and then half of this I’m going to make kind of like a Mexican style with halopinias in them so I’m going to put two halopinias in each little muffin cup and then the other side is going to be more of a like Italian kind of thing. So they're going to get just some basil and parmesan but, I’ll wait till I put the eggs in. I'm just going to through and fill up each little muffin thin about ¾ of the waffle and then hopefully I have enough the eggs to get through all this. I’ve eating a lot of eggs this week and I don’t think I’m going to make it, it may have to make a few less muffins than I thought, it’s hard I'm going to make any at all. So this is only going to make nine of these so I'm going to take a couple of these tomatoes and just throw them in with the other side. That’s okay it’s not going to hurt the recipe. So for this that are going to be the Italian ones, let’s try on them my parmesan cheese. I preheated my oven to 350 and it looks like it’s ready. I'm going to put on my parmesan cheese in there. I bought fresh parmesan cheese at the grocery store because I think it will be a little more flavorful and it won't have to use as much. Oh my god this is very strong, it’s very freshly grated they do it there, so just use a little bit if you’re going to use this, it’s like crazy. So I'm just going to put a little sprinkle in each cup and I’m actually going to use this for my Mexican side just to get a little bit of cheese in each cup even though it’s not like Mexican cheese. I didn’t want to buy American or cheddar or something because I’ll just eat it. So, I keep the parmesan, it’s really hard for me to over eat that so then you want that Italian flavor. I'm just putting a little basil in them and then I’m going to take a knife and I'm just going to shred a stuff over them so that the cheese gets to mix in and the tomato and the halopinia all get blended. There you go. Okay these guys are ready to go. I'm going to pop the oven for 30 minutes. Start the time up to 30 minutes and I will come check on them and they’re done. So my egg muffins are done cooking and I’ve taken them out of the oven and you can see they’re kind of puff up. I’ m just going to pick one out and taste it. I have not made these before. There you got a cute little muffin. I would teach you with this it would probably be one serving so there’s not that much egg on each cup. Oh I can't wait to try it. Real hot! This is good, this one has the halopinia and the tomato, just got a little kick to it. A little spicy but, these are a great way to bring like a portable breakfast if you want to have your eggs but, you want to bring in to work. I think this is going to our refrigerator pretty well so I just seal them up in a container, bring them to work and then just microwave them a little bit to make them hot or you could try even in cold but, I like my eggs hot. So anyway thanks for eating low with Amy. Bye.