scrambled egg muffins

another jessica seinfeld recipe from her doubly delicious cookbook! this one is perfect for early morning car rides or a quick bite of lunch while we're out & about, with lots of protein & little mess. i make these the night before a busy day.  i like knowing that i don't have to sacrifice our healthy lifestyle for our busy one.  it's all in the organization! {which doesn't always happen but there is always grace!} i also like that these are called 'muffins'.  for some reason they'll eat anything shaped like a muffin.  these go down super easy with the kidlets.

scrambled egg muffins

  • nonstick cooking spray * i used olive oil in spray bottle
  • 4 slices nitrate-free turkey bacon
  • 3 large egg whites
  • 1 large egg
  • 1/2 cup chopped, low-sodium chickpeas, rinsed & drained* i used pc brand
  • 1/4 cup nonfat skim milk * i used almond milk
  • 4 teaspoons grated parmesan

  1. preheat oven 400 degrees. spray a baking sheet with nonstick cooking spray or tinfoil; place bacon on prepared baking sheet & transfer to oven.  bake until crisp, 10-15 minutes.
  2. meanwhile, in a small bowl, whisk together egg whites, egg, chickpeas & milk.  coat 4 cups in a 6-cup standard muffin tin with nonstick cooking spray. divide egg mixture evenly among prepared cups.  remove bacon from oven & cut with kitchen shears or thinly slice into 1/2 inch pieces.  sprinkle bacon over eggs & top each with 1 teaspoon parmesan.
  3. transfer to oven & bake until eggs puff and are cooked through, 12-15 minutes.  remove egg muffins from muffin pan & let cool slightly before serving.

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