Day 231: Egg Muffins ♥

What I had for breakfast ... it's the Meme of the Moment in the food blogging world (sponsored by Andrew at SpitoonExtra) and here, yes, is what was on the breakfast menu here this morning.

The muffins weren't perfect texture-wise but the concept is worth developing: an egg per person, a splash of milk, some vegetables, a chunk of cheese, baked for 30 minutes.

~ more breakfast recipes ~
~ more recipes for vegetables with eggs ~

Hands-on time: 10 minutes
Time to table: 40 minutes
Serves 6 or fewer

6 eggs (or 1 per person)
2 - 3 tablespoons milk (or maybe not, these were a tad spongier than I'd prefer)
Leftover Slow-Roasted Tomatoes
Leftover cooked potato
Chopped onion
Minced garlic
Salt and pepper
Chunks of feta or other cheese

Preheat oven to 350F. Whisk together eggs and milk, then stir in other ingredients. Pour into well greased giant muffin tin and bake for 30 minutes. Let cool 2 - 3 minutes, then slide knife around edge of muffins. With two forks along each side, gently lift and transfer to serving plates. Serve and enjoy!

Per Serving: 90 Cal (62% from Fat, 34% from Protein, 3% from Carb); 8 g Protein; 6 g Tot Fat; 2 g Sat Fat; 1 g Carb; 0 g Fiber; NET CARB 1; 35 mg Calcium; 1 mg Iron; 93 mg Sodium; 247 mg Cholesterol, Weight Watchers 2 points
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I presume the net carb count for this is just for the egg and the cheese? (Thinking the potato and tomato may add some carbs). Awesome otherwise though!!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna