Zucchini & Mushroom Egg Muffins

IMG_8328As mentioned before, the hub began his new job a few weeks back & I am happy to report he is loving every minute of it! He is one busy bee, and is usually out the door by 7am with barely time to make breakfast for himself. So, I started prepping him weekly breakfasts on Sunday (as well as making him a glowing green smoothie every night to take the following day). I know, I know…I’m such a great wife =).

I’ve seen egg muffins all over Pinterest lately & have made one other batch – blueberry, banana & egg. They were super yummy, but the picture didn’t turn out well! Anywho…these egg muffins were a hit! They were SO flavorful & truly held up all week in the fridge!

Lets get to it…

  1. Preheat oven to 350degrees
  2. In a large bowl whisk 8 eggs, 4 egg whites & 1/8C water
  3. Then add 1.5t of the following: garlic powder, salt & pepper – then add a pinch of chili powder
  4. Chop up 1 small peeled zucchini & 6 button mushrooms
  5. Spray muffin tin with cooking oil, layer bottom of each cup with chopped vegetables (about half way) & then pour egg mixture over vegetables
  6. Place in oven for 25minutes or until eggs are cooked through

Let cool for 20minutes & either store in fridge for future use or serve with sriracha sauce for a lil’ spicy breakfast! Enjoy!

Nutritional Info Per Egg Muffin (12 muffins): 56 calories – 3.5 grams of fat – <.5 grams of fat – 5.5 grams of protein

Continue reading for ingredient list & original recipe…

Continue reading

Mini Corn Dog Muffins

cornbread dogs

HOW CUTE ARE THESE DOGS!  I was planning on making these babies from scratch yesterday but time got away and we had to be out the door by 6pm – oh well, they were still delicious and a huge hit at the Super Bowl party we went to!!

  • Preheat oven to 425degrees & spray mini muffin tin with cooking oil or line with muffin cups
  • Pour cornmeal mixture (Organics Muffin Mix Cornmeal), water, egg & oil in bowl – stir till smooth texture
  • Fill each cup 3/4 full with cornmeal mixture
  • Place one mini pork frank (Applegate – organic uncured smoky cocktail pork franks) in center of each filled cup
  • Stick in oven for roughly 8 minutes – keep your eyes on these, mine cooked super fast!!
  • Place on cooling rack

Serve with mustard & ketchup –  I made maple syrup ketchup, which was tasty!  Just added maple syrup, brown sugar & heated with ketchup..mmmmmm

Nutritional Info Per Serving (1 muffin): 90 calories – 3 grams of fat – 15 carbs – 2 grams of protein

A few other appetizers that were served at the party:

Texas Caviar – nice twist to typical bean dips

Bacon Wrapped Dates with brown sugar glaze – I ate these like candy!

Mini Spicy Buffalo Chicken Balls – super tasty!

Kansas City Dirt Cake – need I say more..

..and if you have time to make a cornbread recipe from scratch try this – dairy free corn bread !

%d bloggers like this: