Friday, March 30, 2012

Egg Muffins and My Ability to Always Stay on Track with Diets Always

Remember when I was all "Oh, I'm totally going on South Beach Diet, and it's going to be super awesome and successful and I'll totally not give up after the first day!"

Well good news! I didn't give up after the first day! However, I may have given up after three days. What? I couldn't help it! The best part of Lent (food-wise) is enjoying grilled cheese sandwiches on Fridays!

However, before I quit the diet, I did manage to try out a new grab-and-go breakfast recipe: egg muffins.

Egg Muffins
Recipe courtesy of Kalyn's Kitchen
Makes 12 muffins


15 eggs
1-2 tsp. Spike Seasoning
1-2 cups grated low fat cheese (I like sharp cheddar)
3 green onions diced small (optional)
Other chopped vegetables (optional)
Diced canadian bacon or lean ham (optional)
1) Preheat the oven to 375 degrees fahrenheit.
2) Spray muffin pan with nonstick spray.
3) In the bottom of the muffin cups, layer diced meat, veggies, cheese, and onions, as applicable, until muffin cups are about 2/3 full.
4) Break eggs into large bowl, add Spike Seasoning, and beat well.
5) Pour egg into each muffin cup until it is 3/4 full and stir lightly with a fork.
6) Bake 25-35 minutes or until muffins have risen and are slightly browned and set.

Even though I made some modifications to the recipe (I didn't include any vegetables or Spike Seasoning, partially because I have no idea what Spike Seasoning is), I like to think that they turned out pretty well! While the two I made with just egg and cheese were pretty bland, the ones with ham were delicious!

You can make these ahead of time and store them in the refrigerator. Just 2 minutes in the microwave and you're good to go!

What's your favorite grab-and-go breakfast recipe? Has anyone had much success staying on the South Beach Diet? Are you angry and confused as to why I haven't been here in over a month?