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Muffin Egg Bake

Muffin Egg Bake

Breakfast is my all time favorite meal. When I can, I love to leisurely cook myself a hearty breakfast of eggs, bacon, and sweet potato hash. (Yum!) On the weekends, I make breakfast extra special with sweet potato or banana pancakes. (Double Yum!)

That is the morning I prefer….but that is not most mornings. Most mornings, I hit snooze one too many times, falling out of bed (or being pushed out) and end up rushing to pull myself together. This leaves me little time to prepare, let alone eat, breakfast.

Enter: Egg bake.

Egg bake takes minimal effort. You can use whatever ingredients you want (veggies, meats and/or potatoes), it is paleo and can be made dairy-free (with egg substitutes) and gluten free. Below this recipe is for ground beef, onions and potatoes, but there are so many yummy combinations. Here are a few others:

Green or Red Pepper, Onion & Spinach
Italian Sausage & Onion
Red Pepper, Onion & Sweet Potatoes
This list goes on…

It’s easy to prepare, reheat and take on the go; even more so when baked in a muffin pan.

Ground Beef, Onions and Potato Egg Bake

What you’ll need:

Meat & Produce
1lb Ground Beef
1 Diced Onion
Cubed and Cooked Potatoes – Recipe Here

Diary
Carton of Egg Whites or Egg Beaters for Diary Substitute

Cooking Essentials
Muffin Tin
(Preferably Coconut) Cooking Oil Spray

[Follow below for step-by-step picture instructions or skip that and get straight to a list of instructions.]

Instructions:

1. Chop up the Onion. Cook burger and onion in pan until burger is browned and cook thoroughly.

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2. While the beef and onions are cooking, preheat your oven to 350° F and grab your muffin pan.


egg_bake_13. Lightly spray each compartment of the pan with oil.


egg_bake_24. Place a layer of potatoes in each compartment.


egg_bake_35. {Optional Step: Because I document exactly how much I eat, I weigh each ingredient in my recipe before I add it to the pan. Here I start with an even number (9.0 oz) of beef, and if I need more (which I did) of this ingredient, I weigh an additional amount (6.0 oz) so I know the exact amount to enter for my recipe (15 oz of ground beef).}

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6. Place ground beef mixture in each tin compartment. Don’t fill to full. Be sure to leave room for eggs.

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7. {Optional: I place an even amount of egg whites into a measure cup. Again, this helps to know exactly how many ounces of the egg whites you are using if you document your food.}

egg_bake_7

8. Pour the egg whites into the each compartment until each compartment is full.

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9. Place the muffin tin in the oven. Cook for 25 minutes. (This cooking time is for the ingredients I used. To accommodate for the ingredients you are using, check the pan at 15 minutes, place a fork in one of the “egg muffins” and if the eggs are still liquid inside, set timer and cook for another 5-10 minutes. Repeat until eggs are done.)

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10. Remove muffins from oven and let cool. Then seal in air tight container and keep in the refrigerator.

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Enjoy!


Muffin Egg Bake

Meat & Produce
1lb Ground Beef
1 Diced Onion
Cubed and Cooked Potatoes – Recipe Here

Diary
Carton of Egg Whites or Egg Beaters for Diary Substitute

Cooking Essentials
Muffin Tin
Cooking Oil Spray – Coconut

1. Chop up the Onion. Cook burger and onion in pan until burger is browned and cook thoroughly.
2.While the beef and onions are cooking, preheat your oven to 350° F and grab your muffin pan.
3. Lightly spray each compartment of the pan with oil.
4. Place a layer of potatoes in each compartment.
5. {Optional Step: Because I document exactly how much I eat, I weigh each ingredient in my recipe before I add it to the pan. Here I start with an even number (9.0 oz) of beef, and if I need more (which I did) of this ingredient, I weigh an additional amount (6.0 oz) so I know the exact amount to enter for my recipe (15 oz of ground beef).}
6. Place ground beef mixture in each tin compartment. Don’t fill to full. Be sure to leave room for eggs.
7. {Optional: Place an even amount of egg whites into a measure cup. Again, this helps to know exactly how many ounces of the egg whites you are using if you document your food.}
8. Pour the egg whites into the each compartment until each compartment is full.
9. Place the muffin tin in the oven. Cook for 25 minutes. (This cooking time is for the ingredients I used. To accommodate for the ingredients you are using, check the pan at 15 minutes, place a fork in one of the “egg muffins” and if the eggs are still liquid inside, set timer and cook for another 5-10 minutes. Repeat until eggs are done.)
10. Remove muffins from oven and let cool. Then seal in air tight container and keep in the refrigerator.
Enjoy!


 

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