Starting October 1st, we made a diet change in our home. We decided to cut out as much white sugar and white flour as possible. I have thyroid disease (hypothyroidism), and it seems to have been really affecting my health lately – especially my digestive health, it seems. I asked my Dr if I should try going gluten-free, but he suggested to simply cut out more processed foods to see if that helped. It really, really has. It’s been hard, but it’s also been fun to experiment with some more creative meals and snacks that don’t have white sugar or flour in them. One of our latest favourite breakfasts and snacks are these tasty egg “muffins” that are so simple to make and honestly so yummy. I usually make a dozen or two every Sunday, and then I refrigerate them for easy re-heating and snacking throughout the week. My natural tendencies are to grab something sugary or bready for a snack, so having things like these, some cut up fruit and some veggies has really helped steer me in a different direction when I’m hungry.
These are so easy to make. First, preheat your oven to 350 degrees F. Prepare some silicon muffin tins with non-stick cooking spray and set them aside. Beat some eggs (I usually use about one egg per muffin) and add some seasoning to them (we just like a pinch of salt).
Chop up the ingredients you want to add to the egg muffins. We like either ham, green onions and grated cheddar cheese or cooked & crumbled bacon, diced spinach and cheddar cheese.
Put the filler ingredients in the prepared muffin tins – the amount is up to you. I generally fill the muffins cups about 1/3 full.
Pour the beaten eggs into the muffin tins (I fill them about 2/3 full). Stir each egg muffin a little bit to distribute the fillings.
Bake the egg muffins at 350 degrees F for about 25 minutes or until the tops are slightly browned. These can be stored in the fridge for about a week and reheated in the microwave for about 30-45 seconds.