Easy Egg Breakfasts


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LOVE LOVE LOVE this fantastic idea! Baking eggs in a muffin tin. Stuff your favorite Metabolic friendly vegetables and lean low-fat meats and get creative. Here are a few recipes to get you started, but let your culinary imagination run wild and see what you create!

These can be made ahead of time kept in the fridge for easy grabs. This great tip will save you precious time on those hectic weekday mornings.

Bacon Spinach & Tomato Egg Cups:
Spray one 12 cup non-stick muffin tin with non-stick cooking spray. Preheat oven to 350 degrees.
In a large bowl scramble 12 eggs, add several chopped spinach leaves and fresh chopped tomatoes, pinch each of salt and pepper. Pour this mixture into each cup. Bake until the eggs puff and the centers are just set, about 8-10 minutes. Sprinkle with chopped cooked turkey bacon. Using a spatula, carefully loosen the edges and pop the eggs out.
(You may have leftover egg mixture depending on the size of you muffin cups)

Ham & Parmesan Cups:
Spray one 12 cup non-stick muffin tin with non-stick cooking spray. Preheat oven to 400 degrees.
In each muffin cup place piece of thin sliced deli ham. Crack an egg into each ham cup, and sprinkle with salt and pepper. Sprinkle each cup with 1 tsp of grated parmesan cheese and 1 tsp of chopped green onions. Bake the eggs until the whites are firm but the yolk is still a little runny (12 minutes).

Sausage & Egg Cups:
Spray one 12 cup non-stick muffin tin with non-stick cooking spray. Preheat oven to 350 degrees.
Cook 8 ounces of turkey breakfast sausage in a separate pan until crumbly. In large bowl, scramble 12 eggs and add the cooked sausage. Mix in 1/4 Cup chopped green onions. Pour this mixture into each cup. Bake until the eggs puff and the centers are just set, about 8-10 minutes. Using a spatula, carefully loosen the edges and pop the eggs out.
(You may have leftover egg mixture depending on the size of you muffin cups)

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