Healthy egg muffins are a wonderful way to start the day. And guess what, you can put them in the oven to cook. I love when we have leftovers because I know that the next morning, my kids are going to have something to eat for breakfast besides cereal. Place any of the healthy egg muffins leftovers in an air tight container; they will store up to 5 days. Ours never last that long.

Over the weekend we had a fun day at an amusement park that is close to our house. Remember, my husband, daughter and I all worked so that we could get free tickets. So we all went one last time before the winter days start settling in. I made oatmeal cinnamon waffles for breakfast before we went to the park, however, next time I will be making healthy egg muffins.

Why, you ask, because they are so quick and easy. And one other thing that you could do, is mix them up a little bit. Have different toppings for everyone to choose from. I guess I will have to make healthy egg muffins again and try all the different toppings that are out there.

We did have a great time at the park. Unfortunately, a couple of my kids got their mothers genes and they were motion sick after the second ride. I guess I will never know why some people can ride whatever ride they want and some of the rest of us get sick on the merry-go-round?

 

Healthy Egg Muffins

 

What Ingredients Do I Need For Healthy Egg Muffins?

 

  • Eggs
  • Onion
  • Sausage
  • Mushrooms
  • Cheese
  • Pepper
  • Salt

 

How Do I Make Healthy Egg Muffins?

 

  • In a medium skillet, cook the sausage.
  • Add the chopped mushrooms to the skillet and saute.
  • Crack the eggs into a large bowl.
  • Add the cheese, salt, pepper, sausage and mushrooms.
  • Spray a 12 count muffin tin with non-stick cooking spray.
  • Fill each cup about 3/4 full with the egg mixture.
  • Bake in a 350 degree oven for 20-22 minutes.
  • Test the muffins with a wooden pick to make sure that the centers are done.
  • Remove the muffins and serve them.

 

Gone are the days that I can ride those crazy roller coasters, like the ones that go loop t loop. I did ride the big Ferris Wheel. And I also went into the Haunted House. I went with my husband and granddaughter and thank heavens she had been before and told me, “grandma, at the end they blow a loud horn”. So we were almost at the end and she said, “okay, here are the lights, we are almost to the end  and so I plugged my ears.

It is always good to get together. I just need to find something that doesn’t make a few of us so motion sick. So, if you have any suggestions, let me know.  If I ask my kids on Sunday afternoon what they want to do, they tell me that they want to play, “guess who’s sleeping”. We do like our Sunday naps.

How Long Can I Store Healthy Egg Muffins?

 

In the Refrigerator:

 

  • Let the egg muffins cool completely, then place them in an airtight container and store in the refrigerator for up to 4-5 days.
  • You can store all of the egg muffins together in a larger container or put them into individual containers.
  • Reheat in the microwave for 15-20 seconds depending on your micro wave.

 

In the Freezer:

 

  • Let the egg muffins cool completely, then individually wrap them in plastic wrap. Place in a ziplock bag, then place in freezer for up to three months.
  • Unwrap the muffins. Place on a microwave-safe plate. Reheat gently in the microwave until hot and warmed through to the center, about 30 seconds (from thawed) or 1 to 2 minutes (from frozen), depending on your micro wave.

 

One other fun thing we could do is to roast marshmallows in the back yard, but we live in an area that has so many mosquitoes. Another fun thing is to have a movie night outside. But by the time it is dark outside, all of those mosquitoes are out again.

A lot of times we like to have breakfast outside in the mornings and that is because the mosquitoes are not out yet. Also, since our house faces East, the shady side (West in the morning) of our house is nice in the morning and not to hot, so we eat breakfast instead of dinner outside.

I hope that you will try healthy egg muffins for breakfast. You will be glad you did and so will your kids. We all know that breakfast is so important to get us going in the mornings!  So, I will post some other ideas for  you to add to your healthy egg muffins.

 

Healthy Egg Muffins

 

Tips and Tricks For Healthy Egg Muffins:

 

  • You could also add some spinach, cherry tomatoes cut into smaller pieces, ham, bacon, green peppers, cheese of any kind that you like, and don’t forget to add avocados and salsa. Let me know what else you like?
  • Make sure to test your muffins with a wooden pick, if the pick comes out clean, the muffins are done.
  • Make sure to spray the tin with non stick cooking spray.
  • When sauteing the mushrooms, if the pan needs more grease, add a little butter.
  • These would be a great breakfast for a birthday party. Give each kid a cup with an egg in it and then let them add their own toppings, stir gently and then try and remember whose egg is whose! Ha ha. Then enjoy.

 

More Delicious Breakfast Recipes:

Raspberry Croissant Breakfast Bake

Oven Denver Omelet

Overnight Breakfast Casserole

 

Yield: 12 muffins

Healthy Egg Muffins

Healthy Egg Muffins

Healthy egg muffins are a nice way to start the day. Muffins made with eggs, cheese, sausage, and mushrooms. Store the leftovers for another day.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 12 large eggs or 14 medium eggs
  • 1/2 Tablespoon dried onion or 1/8 cup fresh onion, finely chopped
  • 1/2 cup sausage, cooked and crumbled
  • 1/2 cup chopped mushrooms, sauteed
  • 1/3 cup grated cheese, (I use medium)
  • 1/8 teaspoon pepper
  • 1/4-1/3 teaspoon salt

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a medium skillet, cook the sausage. Remove the sausage and place it on a paper towel.
  3. Add the chopped mushrooms to the skillet and saute for 2-3 minutes
  4. Crack the eggs into a large bowl.
  5. Add the cheese, salt, pepper, sausage and mushrooms.
  6. Spray a 12 count muffin tin with non-stick cooking spray.
  7. Fill each cup about 3/4 full with the egg mixture.
  8. Bake in a preheated oven for 20-22 minutes.
  9. Test the muffins with a wooden pick to make sure that the centers are done, if it comes out clean, they are done.
  10. Remove the muffins and serve them.
  11. Store any left over muffins in an air tight container in the refrigerator for 4-5 days.
  12. Reheat in the microwave for 15-20 seconds depending on your micro wave.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 190Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 386mgSodium 345mgCarbohydrates 2gFiber 0gSugar 1gProtein 15g

 

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